Brickle Bundt Cake Recipe

Name: Brickle Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 1/3 cups heath bits o' brickle toffee pieces, divided; 1 1/4 cups sugar, divided; 1/4 cup chopped walnuts; 1 teaspoon ground cinnamon; 1/2 cup butter, softened; 2 eggs; 1 teaspoon vanilla, extract; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 8 ounces sour cream; 1/4 cup butter, melted; GLAZE (use 1/2 cup); 1 cup powdered sugar; 1 tablespoon milk (more as needed); 1/4 teaspoon vanilla

Servings: persons

CAKE
1 1/3 cups heath bits o' brickle toffee pieces, divided
1 1/4 cups sugar, divided
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla, extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces sour cream
1/4 cup butter, melted
GLAZE (use 1/2 cup)
1 cup powdered sugar
1 tablespoon milk (more as needed)
1/4 teaspoon vanilla

1
Preheat oven to 350u00b0F.
2
Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
3
Set aside 1/4 cup toffee bits for topping.
4
Combine remaining toffee bits, 1/2 cup sugar, walnuts and cinnamon; set aside.
5
Beat remaining 1 cup of sugar and 1/2 cup butter in large bowl until fluffy.
6
Add eggs and vanilla; beat well.
7
Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until well blended.
8
Beat 3 minutes.
9
Spoon one-third of batter into prepared pan.
10
Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan.Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.
11
Bake 45-50 minutes or until wooden pick inserted in center comes out clean.
12
Cool 10 minutes; remove from pan to wire rack and cool completely.
13
Prepare glaze.
14
GLAZE:
15
Combine all ingredients until of drizzling consistency.
16
Drizzle over cake.
17
Sprinkle remaining 1/4 cup toffee bits over top.
18
Enjoy!

1122

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CAKE, 1 1/3 cups heath bits o' brickle toffee pieces, divided, 1 1/4 cups sugar, divided, 1/4 cup chopped walnuts, and more.

Yes, Brickle Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brickle Bundt Cake

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