Friday, April 19, 2013
I have been trying to post this recipe since before Easter!
Shows how crazy my life has been...
So please ignore the little bunny in my second picture!
Lets get to the recipe... OK?
For the Cake:
(recipe adapted from Lady Behind the Curtain)
3 sticks of unsalted butter, softened
1 1/2 cups brown sugar, packed
1 1/2 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 bag of toffee bits
1 cup chopped pecans
Caramel ice cream topping
Preheat oven to 325 degrees. Spray a bundt pan with nonstick spray and lightly flour. Set aside.
With a hand mixer, beat the butter until creamy. Add the sugars and beat until fluffy. Add in the eggs, one at a time, mixing until fully incorporated.
In a medium bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture, into the butter mixture, alternating with the milk and ending with the flour, beating after each addition.
Stir in the toffee bits and pecans and pour batter into your prepared bundt pan. Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. You may need to cover with aluminum foil during the last 30 minutes or so to prevent over browning. You do NOT want to over bake this moist cake. Cool in the pan for 20 minutes before inverting onto your serving plate. Let cool slightly before pouring on the caramel topping!
The cake batter tastes JUST like butter pecan ice cream... Not that I licked the beaters or anything. This cake is delicious served warm and keeps well when covered with plastic wrap!
Enjoy everyone and have a great weekend!
