Ingredients:
Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 1/2 cups chopped pecans
1 cup toffee bits
Caramel Drizzle:
1 cup granulated sugar
6 tbsp unsalted butter, cut into pieces
1/2 cup heavy cream
1 tsp vanilla extract
1/4 tsp sea salt
Instructions:
Preheat Oven:
Preheat oven to 350°F (175°C).
Grease and flour a 10-cup Bundt pan.
Prepare Cake Batter:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the chopped pecans and toffee bits.
Bake Cake:
Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Prepare Caramel Drizzle:
In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and amber in color.
Carefully add the butter, stirring until melted and combined.
Slowly pour in the heavy cream, stirring constantly until smooth. Be cautious as the mixture will bubble up.
Remove from heat and stir in the vanilla extract and sea salt.
Allow the caramel to cool slightly to thicken.
Drizzle and Serve:
Once the cake is completely cool, drizzle the caramel sauce over the top of the cake.
Slice and serve.
Notes:
This cake is perfect for special occasions or holiday gatherings.
Store leftovers in an airtight container at room temperature for up to 3 days.
Prep Time: 20 mins | Cooking Time: 60 mins | Total Time: 1 hr 20 mins | Kcal: 450 per serving | Servings: 12