- Double Bonus
Toffee Miniature Bundt Pound Cakes
- Active Time 25m
- Total Time 1h 20m
Makes about 10
- For the Miniature Bundt pound Cakes:
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 cups sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- 3/4 cup toffee bits
- For the Brown Sugar Glaze:
- 1 1/2 cups powdered sugar
- 1 cup (packed) golden brown sugar
- 3/4 cup heavy whipping cream
- 6 tablespoons (3/4 stick) unsalted butter
FOR THE POUND CAKES:
Position rack in center of oven and preheat to 325 degrees F. Generously butter and flour 10 miniature bundt cake pans (about 1 cup capacity each). Sift flour and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3 to 4 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Beat in flour mixture alternately with whipping cream in 3 additions each until blended.
Stir toffee bits into Bundt cake batter. Divide mixture among prepared bundt pans (about scant 3/4 cup batter for each). Bake until tester inserted near center comes out clean, about 38 to 40 minutes. Cool on rack in pans 15 minutes. Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely.
FOR THE BROWN SUGAR GLAZE:
Sift powdered sugar into medium bowl. Stir sugar, cream and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and bring to boil. Boil 3 minutes, stirring occasionally (mixture will bubble vigorously). Pour mixture over powdered sugar. Whisk until icing is smooth, about 1 minute. Cool until lukewarm and icing falls in heavy ribbons from spoon, about 20 minutes. Makes about 1 3/4 cups.
Drizzle icing generously over mini bundt cakes. Let stand until icing is set. Store in airtight container at room temperature up to 1 day.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
890 calories; 44g total fat; 253mg cholesterol; 189mg sodium; 120g carbohydrates; 0g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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