Best Brickle Bundt Cake Recipes

BRICKLE BUNDT CAKE

Brickle Bundt Cake image

This comes from Hershey's Kitchens and it promises to be a winner!Update: 09/07/2007 The cake is a real winner! It tastes really awesome - it stays moist, almost like a pound cake, stores well and the brickle part is lovely! I get to taste a small bite!!

Provided by Manami

Categories Dessert

Time 1h15m

Yield 12-14 serving(s)

Number Of Ingredients 16

Ingredients

1 1/3 cups heath bits o' brickle toffee pieces, divided
1 1/4 cups sugar, divided
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla, extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces sour cream
1/4 cup butter, melted
1 cup powdered sugar
1 tablespoon milk (more as needed)
1/4 teaspoon vanilla

Steps:

Preheat oven to 350ºF.
Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
Set aside 1/4 cup toffee bits for topping.
Combine remaining toffee bits, 1/2 cup sugar, walnuts and cinnamon; set aside.
Beat remaining 1 cup of sugar and 1/2 cup butter in large bowl until fluffy.
Add eggs and vanilla; beat well.
Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until well blended.
Beat 3 minutes.
Spoon one-third of batter into prepared pan.
Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan.Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.
Bake 45-50 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack and cool completely.
Prepare glaze.
GLAZE:.
Combine all ingredients until of drizzling consistency.
Drizzle over cake.
Sprinkle remaining 1/4 cup toffee bits over top.
Enjoy!

Nutrition Facts : Calories 366.3, Fat 18.1, SaturatedFat 10.1, Cholesterol 72, Sodium 329.4, Carbohydrate 48.1, Fiber 0.8, Sugar 31.5, Protein 4.2

BRICKLE BUNDT CAKE RECIPE

Brickle Bundt Cake Recipe image

Provided by Neenee

Number Of Ingredients 15

Ingredients

•1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
•1-1/4 cups sugar, divided
•1/4 cup chopped walnuts
•1 teaspoon ground cinnamon
•1/2 cup (1 stick) butter, softened
•2 eggs
•1 teaspoon vanilla extract
•2 cups all-purpose flour
•1-1/2 teaspoons baking powder
•1 teaspoon baking soda
•1/4 teaspoon salt
•1 container (8 oz.) dairy sour cream
•1/4 cup (1/2 stick) butter, melted
•POWDERED SUGAR GLAZE(recipe follows)
POWDERED SUGAR GLAZE: Combine 1 cup powdered sugar, 1 tablespoon milk and 1/4 teaspoon vanilla extract. Add additional milk, 1 teaspoon at a time, until of drizzling consistency. About 1/2 cup glaze.

Steps:

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Set aside 1/4 cup toffee bits for topping. Combine remaining toffee bits, 1/4 cup sugar, walnuts and cinnamon; set aside. 2. Beat remaining 1 cup sugar and 1/2 cup butter in large bowl until fluffy. Add eggs and vanilla; beat well. Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until blended. Beat 3 minutes. Spoon one-third of the batter into prepared pan. Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan. Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter. 3. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. 4. Prepare glaze; drizzle over cake. Sprinkle remaining 1/4 cup toffee bits over top.

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