Zutaten für Brickle Bundt Cake
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Zubereitung von Brickle Bundt Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup fluted tube pan or a 10-inch tube pan.
- Set aside 1/4 cup toffee bits for topping.
- In a medium bowl, combine the remaining toffee bits (about 1 1/2 cups), 1/2 cup granulated sugar, 1/2 cup chopped walnuts, and 1 teaspoon ground cinnamon.
- Set aside the toffee mixture.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Beat for 3 minutes on medium speed.
- Spoon one-third of the batter into the prepared pan.
- Sprinkle with half of the toffee mixture.
- Spoon half of the remaining batter into the pan.
- Top with the remaining toffee mixture.
- Spoon the remaining batter into the pan.
- Drizzle 2 tablespoons of melted unsalted butter over the top of the batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes.
- Invert the cake onto a wire rack and let cool completely.
- Prepare the glaze (see glaze recipe below).
- Drizzle the glaze over the cooled cake.
- Sprinkle the reserved 1/4 cup toffee bits over the glaze.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
125g
Fat
50g
Carbs
16g
