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Category: Cakes
Prep Time: Cook Time: Total Time:
For the Miniature Bundt Pound Cakes:
2 1/2 cups cake flour
1/2 tso salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
1 tbsp 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 tbsp (3/4 stick) unsalted butter
Preheat to 325. Generously butter and flour 10 miniature bundt cake pans (about 1 cup capacity each). Sift flour and salt into medium bowl.
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.
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TOFFEE MINIATURE BUNDT POUND CAKES
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Category: Cakes
Prep Time: Cook Time: Total Time:
For the Miniature Bundt Pound Cakes:
2 1/2 cups cake flour
1/2 tso salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
1 tbsp 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 tbsp (3/4 stick) unsalted butter
Preheat to 325. Generously butter and flour 10 miniature bundt cake pans (about 1 cup capacity each). Sift flour and salt into medium bowl.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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