Toffee Crunch Cake

I really have to thank all of you who told me about using Baker’s Joy in a Bundt pan. No more broken bundts for me; that stuff works like a charm! Ever since you all mentioned that to me, I have been “Bundt baking” up a storm. My latest culinary work of art is an improvement on the classic crunch cake. 

Funny thing about this crunch cake, I had invited my friend, Linda, over for coffee and coffeecake, and a view of the new deck, prior to its grand unveiling on July 2, at my dad's party. She accepted the invitation with great enthusiasm, as she tends to accept all things, and while I was working on my version of the crunch cake (late at night, as I tend to do), it dawned on me as I was pouring the glaze over the cooled cake sitting on the wire rack, that this wasn't a coffeecake at all, this was an actual cake! I felt I should warn Linda beforehand, but she didn't seem to have any qualms whatsoever about having cake for breakfast, so if it didn't bother her it certainly didn't bother me.

This cake, like a lot of bundt and pound cakes, tends to improve with age. The day after I served it to Linda, it seemed so much better, although she wolfed it down with great zeal the first day. What I'm trying to say here is that this is an excellent make ahead recipe. My guess is that it would be more appropriate as a breakfast cake if you left off the glaze and simply dusted it with powdered sugar, which would make it a lot easier too, but who am I to judge? So, consider this recipe as one that can serve double duty for breakfast or dessert, however you care to serve it.

Toffee Crunch Cake

3 cups cake flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 cups sugar

1 cup butter, softened

4 large eggs, room temperature

1/4 cup plain Greek yogurt

1 cup buttermilk

2 teaspoons vanilla extract

Topping:

1/4 cup granulated sugar

1/4 cup sweetened flaked coconut

1/4 cup crushed mixed nuts

1/4 cup toffee bits

Spray the interior of a bundt pan with Baker’s Joy. Sprinkle 1/4 cup of sugar around the bottom of the pan, turning the pan so the sugar reaches 3 inches up the sides. Sprinkle coconut flakes, crushed nuts, and toffee bits in the bottom of the pan; set aside.

Preheat oven to 350°F.

Sift together cake flour, salt, baking powder, and soda; set aside.

In the work bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy, approximately 5 minutes. Add 2 cups of sugar, continuing to beat an additional 2 minutes.

Beat in eggs, one at a time, making certain each is thoroughly blended before adding the next. Mix in yogurt and vanilla extract.

Alternate adding flour and milk, beginning and ending with the flour. Do not over beat. Pour the batter into the prepared Bundt pan spreading evenly.

Bake for 55 minutes, or until a wooden skewer inserted into the center comes out clean. Remove from oven and allow to stand for 10 minutes before inverting onto a wire rack to cool completely.

Dust with powdered sugar to serve in the morning, or top with your favorite glaze (I used this one) to serve in the afternoon or evening.

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This post is linked to:

Full Plate Thursday

Grace at Home

Coffee and Conversation

Friday at the Fire Station
Foodie Friday & Everything Else

Create, Bake, Grow and Gather
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