Toffee Pecan Bundt Cake with Caramel Drizzle #Bundtamonth

“YOU MUST LOVE THE CRUST OF THE EARTH ON WHICH YOU DWELL MORE THAN THE SWEET CRUST OF ANY BREAD OR CAKE.”  Henry David Thoreau

Toffee Pecan Bundt with Caramel Drizzle | From My Sweet Heart

I DO love this earth of ours.  But I would love it a lot more if it were covered in pecans and caramel!  It’s time for the Bundt a Month bakers to show off our goods.  This month, Anuradha of Baker Street and Lora of Cake Duchess challenged us to make a bundt cake using caramel.  Challenge is a good word here.  I find myself always over thinking the simplicity which IS a bundt cake.  And in this case, instead of putting nuts in the cake, I added them to the bottom of the pan (which would eventually be the top of the cake!) to give this cake a toasted, crunchy toppingSweet, warm spices with a hint of orange are the base of this cake which is studded with toffee chips and covered in pecans and caramel

I love making my own sweet, sticky, gooey caramel sauce.  You can find my favorite recipe HERE.  And there are so many uses for it.  Ice cream comes to mind.  But for this Toffee Pecan Bundt cake…..it’s all about the drizzle.

 

Toffee Pecan Bundt with Caramel Drizzle | From My Sweet Heart

 

Yields:  about 12 servings

Level of Difficulty: easy, just be patient with a few steps and make the caramel a day ahead!

 

I’m going to link to my caramel sauce.  It will keep this post from growing that much longer.  And you should take a look at the recipe and try to make it a day in advance.  And yes…I’m being a little LaZyYyYyyyyy!

 

CARAMEL SAUCE 

 

I think I love the texture of bundt cakes the most.  They are always moist but firm.  And I just love picking up a piece and eating with my hands!  This one was just as easy, but a little more sticky.  Any advice on removing caramel from a keyboard???

 

 

Toffee Pecan Bundt with Caramel Drizzle | From My Sweet Heart

 

 

So let’s start with the cake.  This cake is rather ‘plentifuland calls for a 16 cup bundt pan!  Since all of my prettier bundt pans are 8-10 cups, I made this in a tube pan instead.  Preheat the oven to 300°F and butter your pan like crazy!  

 

TOFFEE PECAN BUNDT CAKE:

  • 1 1/4 cups of finely chopped pecans, toasted
  • 4 sticks of butter, at room temperature
  • 3 cups of granulated sugar
  • 6 large eggs, at room temperature
  • 4 cups of all purpose flour
  • 1/4 teaspoon of salt
  • 3/4 of a cup of whole milk
  • 1 Tablespoon of orange zest
  • 2 teaspoons of ground cinnamon
  • 1 teaspoon of ground nutmeg
  • 1/2 teaspoon of ground cloves
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of orange extract
  • 1/2 cup of toffee bits
  • about 1 cup of caramel for drizzling and serving

Such great combinations of spices and flavors here.  But not a great combination of colors.  Can I tell you how challenging it is to photograph a brown cake, covered in brown nuts and decorated with brown icing?  In the misery department, this takes a close second to photographing steak!  But trust me….it really is delicious!

 

 

Toffee Pecan Bundt with Caramel Drizzle | From My Sweet Heart

 

 

Remember that heavily buttered pan we started out with?  Well sprinkle your toasted pecans on the bottom of the bundt pan.  I tossed a handful of toffee chips in with the nuts, too.  Make sure they are in an even layer in your pan.  In the end, they are going to form a layer of crust like this

.

 

Toffee Pecan Bundt with Caramel Drizzle | From My Sweet Heart

 

 

In the bowl of your electric mixer, beat the butter at medium speed until it is smooth and creamy.  When I let my butter sit at room temperature, I usually unwrap it and put it in the bowl of my mixer.  I just hate unwrapping soft butter!  Gradually add the sugar, and then the eggs one at a time.  Make sure each egg is blended before adding the next.  And scrape down your bowl as you need to.

Next, toss your dry ingredients (flour, salt, cinnamon, nutmeg and cloves) together in a bowl.  Alternately add the flour and milk to the butter mix, beginning and ending with the flour.  Stir in the orange zest, vanilla and orange extracts, and the 1/2 cup of toffee bits.  Spoon the batter into your prepared pan, and smooth out the top with an offset spatula.  Bake for 1 and a half hours…..to one hour and 40 minutes.  The top will get crusty and may split a bit.  A toothpick should come out pretty clean, though the toffee melts in some areas of the cake and you may see some of this on the toothpick.  Cool the cake in the pan on a wire rack for about 20 minutes.  Carefully remove the cake from the pan and set it pecan side up on the rack to cool completely.  When it is cool and you are ready to serve, drizzle it with your home made caramel; a half a cup more or less as you like it!

 

 

Toffee Pecan Bundt with Caramel Drizzle | From My Sweet Heart

 

Though this is really good on it’s own, you may serve it with extra caramel sauce or a scoop of ice cream.  But then you’re going to need a plate and utensils!

 

 

Here are MORE incredible and beautiful CARAMEL bundts!

 

Brown Butter Bundt Cake with Salted Caramel Icing by Holly from A Baker’s House

Buttermilk Bundt Cake with Salted Caramel Icing by Carrie from Poet In The Pantry

Caramel Apple Bundt Cake by Rachel from I Love My Disorganized Life

Caramelized Apple Bundt Cake by Lora from Cake Duchess

Caramel Pound Cake by Veronica from My Catholic Kitchen

Chocolate Bundt Cake with Salted Caramel by Alice from Hip Foodie Mom

Double Glazed Caramel Mocha Bundt by Stacy from Food Lust People Love

Dulce de Leche Bundt Cake by Renee from Magnolia Days

Dulce de Leche Swirl Pound Cake by Anuradha from Baker Street

Orange Caramel Bourbon Bundt Cake by Paula from Vintage Kitchen Notes

Salted Butterscotch Caramel Bundt Cake by Laura from The Spiced Life

Salted Caramel Mini Apple Cake Bundts by Anita from Hungry Couple

Snickers Bundt Cake by Karen from In The Kitchen with KP

Vanilla Bean Salted Caramel Bundt Cake by Kate from Food Babbles

 

Here ís how you can be a part of Bundt-a-Month:

▪ Simple rule: Bake us a bundt using caramel

▪ Post it before July 31, 2013

▪ Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Caramel Swirl Bundt)

▪ Add your entry to the Linky tool below

▪ Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Link to BundtaMonth on Facebook – http://www.facebook.com/BundtaMonth

Link to BundtaMonth on Pinterest -

https://pinterest.com/bakerstreet/bundtamonth/

Follow my blog with Bloglovin



Comments

  1. I think the extra caramel is a must! I felt the same way with my cake. Love the spiciness of this batter Anne. It looks sensational! And I wonder how you took the caramel out of that napkin… it happens to me all the time, I stain them for the sake of a pretty picture.

    • Anne Boeckl says:

      Thanks Paula…and a BEAUTIFUL caramel bourbon bundt you made as well. Fortunately, the caramel washed right out of the napkin! Whew! : )

  2. OMG, I love this bundt!!! How did you make that beautiful pattern with the caramel?! just free-hand? I love it! and THIS is what caramel should look like. . love the color and texture. . love this!

    • Anne Boeckl says:

      Thanks Alice! Yes…just a free hand pattern with the caramel. I just put it in a disposable piping bag and snipped the tip and just piped a line across in both directions. (I’m not much of a cake decorator I’m afraid!) And I loved your little mini chocolate bundts with that beautiful salted caramel icing. So good! : )

  3. That is some thick beautiful goodness from that sauce, this cake is mouthwateringly delicious :D

    Cheers
    CCU

    • Anne Boeckl says:

      Thanks Uru! And I REALLY enjoyed reading your review of the Patisserie New York! Gosh how I wish someone would bring me a couple of boxes of pastry to taste test! Great post! : )

  4. I’m always getting stuff on my keyboard too! Not caramel, thank goodness, but I’m sure I will someday. This is really a terrific looking cake – and I’ll bet it tastes even better. Wonderful! Thanks.

    • Anne Boeckl says:

      Thanks John! I love cake….but I’d rather be sipping one of your Royal Bermuda Yacht Club Cocktails….that is one beautiful drink and your photos….so stunning as always! : )

  5. Oh my gosh, Anne, your caramel lattice work is perfect! Would you be willing to share your how-to tips?

    As for your cake – it certainly makes me waver from the saintly Thoreau’s conviction to honor Mother Earth before the comforts of sweets like yours!

    • Anne Boeckl says:

      Ha! Thanks Kim! The lattice work is just caramel in a disposable piping bag and piped back and forth across the cake! And right now, I could very easily honor one of your S’mores Brownies! Good luck in the contest! : )

  6. What a fabulous bundt, I’m drooling over your caramel drizzle!

  7. Absolutely beautiful, Anne! I love the pattern you created with the caramel sauce. The touch of orange is lovely, too.

    • Anne Boeckl says:

      Thanks so much Susan! And I have to tell you….before the summer is out….I am definitely trying your amaretto peach shortcakes! Beautiful! : )

  8. This is the most delicious bundt cake that I’ve ever seen – seriously! I wish we were neighbors so I could come over and beg for a piece – lol! Great job Anne, beautiful pictures too!

    • Anne Boeckl says:

      Thanks Eileen! But if you come over you better have a batch of those brown sugar double chip cookies with you! They look awesome. I wish we were neighbors, too, Eileen. For so many reasons. But also for a ride in the pink paradise! : )

  9. Anne, You have done it again and made a absolutely luscious looking cake! I can taste those crunchy pecans and gooey caramel…yum! I have so many of your cakes pinned under ‘cakes’ that I soon will need a category just for ‘Anne’s Bundt Cakes.’

    • Anne Boeckl says:

      LOL..thanks Joan. And you, my friend, have a category for Queen of Royal Icing. Your cookies are always so beautiful! : )

  10. Ah-mazing!!! You outdid yourself with this one. My kitchen would be a hot sticky mess but it would be worth it. This looks so decadent and yes the ice cream would be a perfect go-with. Save me a slice OK?!?!?

    • Anne Boeckl says:

      Thanks Sandra….and I tell you what….I’ll save you a slice of my bundt if you save me a slice of your chocolate fudge bundt! That cake is simply gorgeous!!!! : )

  11. Ooh, I love the top of this cake!!!

  12. Looks ooey gooey delicious! I looove pecans.

  13. I am ready to click through to your caramel sauce– it looks fantastic! Your sauce photographed beautifully. I see what you mean about a lot of brown colors but you made it all look so well composed.

  14. The whole cake looks quite delish but the caramel drizzle is to make one’s insane!!!

    • Anne Boeckl says:

      Thanks Denise…and I LOVED your cross between beignets and paninis….and that fig foster looks just amazing! : )

  15. This has got to be my favorite theme so far. Seriously. Caramel. Who doesn’t like caramel?

    I am a complete sucker for anything with pecans in it and I love the way you drizzle on that sauce, Anne. Why am I always stuck in one direction on a Bundt? Clearly, I need to branch out. Oh, and the addition of toffee chips with the pecans? Inspired!

  16. That caramel drizzle is killing me…the cake must be divine!

  17. Wow… Lady, you have outdone yourself!!! I mean, this looks positively delicious. I’m totally bringing it to a work party. Score! :)

    • Anne Boeckl says:

      Thanks Kim! And I’m definitely making your blackened chicken salad with home made ranch dressing for dinner soon! Double score! : )

  18. That photo over the bundt cake… with the caramel drizzle….I wish I could lick the screen! Amazing cake….I would devour at least two pieces. :)

    PS… I saw what you wrote on FB.. “I like big bundts… I cannot lie”… LOL!! You gave me a good chuckle… and I had that song in my head the rest of the day. :)

    • Anne Boeckl says:

      Thanks Ramona! Yes, unfortunately after I made that post on FB….I couldn’t get that song out of my head for a day either! Loved your Margherita Naan pizza! : )

  19. I love caramel and yours looks so good. Such a pretty pattern on your bundt

  20. What a bundt cake!!! Girl – You took that challenge of caramel and ran with it. This cake is awesome! I love the layer of pecans on the top and the toffee chips on the bottom and the 4 sticks of butter and 3 cups of sugar and the caramel sauce and…and…and…and with all that, you can still pick up a piece with you hand and eat it. I’m in heaven!

    • Anne Boeckl says:

      Thanks MJ! And I’m in heaven with your cold curry vegetable soup…..perfect for a warm summer night’s supper! : )

  21. Wow Anne! What a gorgeous, gorgeous cake! I would happily download a slice right now, with a nice cuppa. Stunning photos.

    • Anne Boeckl says:

      Thanks Hester….and I would happily down a couple of your Croque Monsieur. Wonderfully visually opening paragraph….and beautiful photos! : )

  22. “But I would love it a lot more if it were covered in pecans and caramel!” – Amen!!
    Love everything about this cake including those lovely toffee chips.

    • Anne Boeckl says:

      Thanks Renee…..we both had toffee chips in our heads…..a beautiful cake from you, too! : )

  23. OMGoodness Anne, this cake has all of my favorite things, caramel, toffee, pecans, caramel. Looks just heavenly!!To me bundt cakes are wonderful but somewhat difficult to dress up pretty. You did a fabulous job!

    • Anne Boeckl says:

      Thanks Chris….and a fabulous job you did with your beautiful roasted vegetable and farro salad. A perfect summer meal! : )

  24. Irresistible drizzle and a gorgeous looking cake Anne.

  25. BURSTING with flavor! Pecans… toffee… AND Caramel?!?!? Oh me, oh my!

    • Anne Boeckl says:

      Ha…Tiffany! Oh me oh my is what I said when looking at your watermelon salad! Good stuff! : )

  26. What a gorgeous drizzle–you have such a steady hand! Love the crunchy layer of nuts and toffee that ends up on the top. Fabulous bundt!

    • Anne Boeckl says:

      Thanks Carries…..and a fabulous buttermilk bundt from you, too! Loved that salted caramel icing! : )

  27. What a beautiful bundt cake Anne, it looks fantastic and it sound so delicious. Great job for this month’s theme.

Speak Your Mind

*