Caramel Toffee Pound Cake with Buttermilk Salted Caramel Toffee Glaze

by | Oct 26, 2012 | Desserts | 9 comments

caramel toffee pound cake

Caramel Toffee Pound Cake with Buttermilk Salted Caramel Toffee Glaze

Cake:

3 sticks unsalted butter
2 cups packed dark brown sugar
1  1/2 cups granulated sugar
3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
6 large eggs, at room temperature
1 1/2 cups whole milk, at room temperature
1 teaspoon maple flavoring
1/2 cup English toffee bits
Heat oven to 325 degrees.

Butter and flour a 10-inch tube or Bundt pan, light-colored preferred.  

Sift together flour, baking powder and salt.  Set aside.

Cream butter on medium speed about 2 – 3 minutes until light and fluffy; add the sugars  and maple flavoring.  Mix thoroughly, scraping sides occasionally, until the mixture is smooth.  

Reduce mixer speed to medium-low and add eggs, one at a time, beating briefly after each. 

Set mixer on low.  Add the flour mixture and the milk alternately in three batches.  Beat until smooth.  Stir in the the toffee bits, spreading evenly in the batter.

Evenly distribute the batter into the prepared pan.  Slightly shake the pan and tap it lightly on the countertop 3-4 times to settle the batter and release any air bubbles.  Bake about 1 hour and 10 to 1 hour and 15 minutes.  Do not overbake.

Cool the cake in the pan on a wire rack for at least 30 minutes.  Loosen the edges with a small knife or spatula.  Turn out onto the wire rack to cool completely.


Allow cake to sit for at least 2 hours before slicing.

Glaze:

1/2 cup unsalted butter
1/3 cup toffee bits
1/2 teaspoon fine sea salt
1 cup packed dark brown sugar
1/2 cup buttermilk
1 scant teaspoon baking soda
1/2 teaspoon vanilla
1 1/2 cups powdered sugar, sifted
1/2 cup sliced almonds, toasted (optional)

Melt the butter in a large saucepan over medium heat.  Add the dark brown sugar and whisk until smooth and the butter and sugar are completely incorporated.  Whisk in toffee bits and sea salt.  Continue to heat until the toffee bits begin to melt.  Stir in buttermilk  and vanilla; until smooth.  Add in soda and whisk.  The mixture will bubble and rise.  Whisk until smooth.  Sift in powdered sugar in three portions whisking well after each addition.  Whisk glaze until smooth and thickened.

Set aside to cool for 10 – 15 minutes.

Transfer the cake to a cake plate and glaze.  Garnish with toasted sliced almonds if desired.
Recipe inspired by:  Saveur Magazine

Linked to:

Kelly’s Korner
Foodie Friday at Rattlebridge Farm
Foodie Friday at Simple Living
Real Housewives
Finding Joy in My Kitchen
Arkansas Women Bloggers
Simple Living and Eating

9 Comments

  3. Anita Stafford
    Anita Stafford on at 2:47 pm

    That is a beautiful cake and looks so yummy! I’m saving this recipe to try!

  4. Diane Balch
    Diane Balch on at 6:54 pm

    I don’t know if it is the cake or the glaze I like more… together they must be incredible. Thanks for sharing your cake on foodie friday.

  5. Diane Balch
    Diane Balch on at 6:55 pm

    I don’t know if my last comment posted? I really like the cake and the glaze. I think the combination must be incredible. Thanks for sharing this cake on foodie friday.

  7. Aubrey @ Real Housemoms
    Aubrey @ Real Housemoms on at 9:50 pm

    This looks fantastic Debbie! I can’t wait to try it out and we’re going to feature this on our next Fabulous Friday tomorrow. I hope we’ll see you again this weekend.

  8. Cindy B.
    Cindy B. on at 6:32 am

    Hi Debbie, beautiful cake, thanks for sharing 🙂

  9. Diane Balch
    Diane Balch on at 10:26 am

    Congrats, I am featuring your cake on my foodie friday today. Please stop by and grab your featured button. Thanks again for sharing a great recipe.