PEANUT BRITTLE CRUNCH CAKE
I was in the mood for peanut brittle last night so I made some in the microwave and will use some to make this cake. (Peanut Brittle recipe also found on this site.) This recipe comes from Nordicware's "Bundt Classics" cookbook. As you may know Nordicware is the company that came out and patented the Bundt pan. They have MANY...
Provided by Terri Gibson
Categories Cakes
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 325*. Grease and flour a 12 cup Bundt Pan. (If using a 10-cup pan, fill to 3/4 full and make 3 or 4 cupcakes from remaining batter.)
- 2. In a large mixing bowl, mix together flour, brown sugar, granulated sugar and butter until coarse crumbs form. Remove 1/2 cup flour mixture; mix with peanut brittle and nuts. Set aside.
- 3. Add all remaining ingredients to flour mixture; mix well. Spoon half of the batter into a prepared pan. Spoon floured peanut brittle mixture over batter. Top with remaining batter.
- 4. Bake at 325* for 55-60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
- 5. Remove from pan; cool completely on rack. If desired, sprinkle with powdered sugar or glaze of your choice.
- 6. ** To substitute for buttermilk, use 4 teaspoons lemon juice or vinegar plus enough milk to make 1 1/3 cups.
- 7. Variation: Toffee bars can be substituted for the peanut brittle. Use 4 (5 3/4 oz) bars. It is easier to crush toffee if it is frozen.
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