– 1 ½ sticks (170g) unsalted butter – 3 large eggs, room temperature – 1 cup (200g) white sugar – 1 cup (217g) light brown sugar – 3 cups (342g) cake flour – 1 Tablespoon (12g) baking powder – ½ teaspoon (3g) salt – 1 cup (242g) sour cream – 2 teaspoons (8g) vanilla extract – ½ cup (121g) milk – ⅓ cup (68g) vegetable oil – ½ cup (72g) toffee bit – ½ cup (49g) chopped pecan – ½ stick (57g) unsalted butter – 1 cup (217g) light brown sugar – ½ cup (126g) heavy cream – ½ teaspoon (2g) salt – 1 teaspoon (4g) vanilla extract – 1 Tablespoon (18g) light corn syrup
Heat oven to 325. Grease and flour tube or bundt pan. More pan info in NotesIn a separate basin, mix cake flour, baking powder, and salt. Blend at least 30 seconds with whisk. Set aside.
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In another bowl, combine sour cream, vanilla, oil, and milk. Stir and set aside.Beat butter in a mixer bowl on low to medium speed until smooth. Pour in white and brown sugar slowly and beat on medium speed until light and frothy, 3–5 minutes (longer if using a manual mixer).
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Add the eggs one at a time and mix in between each one until the yellow yolk is fully mixed in.Slowly add the dry ingredients to the mixer while it's on low. Start with the dry ingredients and end with the wet ones.
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(We added the dry ingredients three times, then the wet ingredients twice.) If you need to, stop and scrape the sides of the bowl down with a rubber spatula.Not much more than a quick mix.
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Toffee chunks and chopped pecans should be folded into the mixture with a spatula. Thicker cake batter prevents nuts and toffee from sinking to the bottom.Fill the bundt pan with batter.
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Use a spoon to smooth the top. Bake 45–50 minutes (alter as needed). When a toothpick put into the center comes out clean or with crumbs, the cake is done. Turn out the cake after 10 minutes on a wire rack.This recipe yields 8 cups batter.
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In a medium sauce pan (deep enough to prevent boilover), melt butter over medium heat.Combine the brown sugar and additional ingredients.
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Stir to combine, avoiding pan sides. Once the mixture boils, lower the heat.Check the saucepan for boiling after 5–6 minutes of simmering.
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Remember that caramel thickens as it cools. For faster cooling, pour it into a large glass casserole dish.Making 1 cup caramel sauce. Up to 2 weeks in an airtight container in the fridge.
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You can spoon the glaze over the cake or use a piping bag to pipe it on once the cake and caramel have both cooled enough to your liking. We cut off the end of the pipe bag to make a small hole in it so we could have a little more control.
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Cut off one corner of a Ziploc bag and do the same thing.Add toffee bits, crushed nuts, or both on top. It has chocolate bits on top of ours.
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