Toffee Bundt Cake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This toffee bundt cake is my go to when I want to impress without spending all day in the kitchen. With just 20 minutes of prep and 40 minutes in the oven, you'll have a stunning dessert ready before dinner time. The brown sugar adds a lovely depth of flavor and contains molasses, which offers trace minerals like potassium and calcium. What I love most is how simple it is to throw together using mostly pantry staples, and that cast iron skillet creates the most gorgeous golden crust. Those toffee bits melt into sweet pockets throughout, making every bite feel like a little celebration.
Ella x
Ingredients
- 250butter
- 250 gcaster sugar
- 150 gbrown sugar
- 4 egglarge eggs
- 250 gself raising flour
- 10 gbaking powder
- 5 gsalt
- 150 gtoffee bits
- 5 mlvanilla extract
- 100 mlmilk
- cast iron skillet(Preheat in the oven before starting the recipe)
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) bundt pan and set it aside.
- 2
In a large mixing bowl, cream the butter and sugars together until light and fluffy.
- 3
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 5
Pour in the milk and mix until the batter is smooth.
- 6
Fold in the toffee bits and pour the batter into the prepared bundt pan.
- 7
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as the cake will continue to cook slightly after being removed from the oven.
- 8
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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