– 3 sticks (339g) unsalted butter, softened – 2 cups (400g) brown sugar, packed into cup – 1 cup (200g) white sugar – 5 large eggs, room temperature – 3 cups (342g) cake flour (See notes) – 1 teaspoon (4g) baking powder – ½ teaspoon (3g) salt – 1 cup (242g) heavy cream – 2 teaspoon (8)g vanilla extract – 1 8 oz (226g) bag of toffee bits – ½ stick (57g) unsalted butter – ½ cup (100g) packed light brown sugar – ⅓ cup (80g) heavy cream or whipping cream – 1 cup (120g) confectioners sugar – ½ teaspoon (3g) salt – 1 tablespoon (18g) light corn syrup
Heat the oven to 325. Grease and flour a 10-inch tube pan.Mix flour, baking powder, and salt in a medium bowl; put aside.Mix the butter in your mixer bowl until creamy.
1
Add white and brown sugar gradually and mix 3–5 minutes until brightened and foamy.Add each egg and mix to include the yolk.Mix 2 teaspoons vanilla extract into 1 cup whipping cream and set aside.
2
Mix butter, sugar, and eggs on low speed, adding flour mixture alternating with whipping cream. Start and finish with dry ingredients.
3
Three dry and two moist additions.Save ⅓ cup of toffee bits for cake topping. Fold the remaining 8-ounce bag into the cake batter.
4
Bake 1 hour and 5 minutes at 325. At 50 minutes, use a long wooden stick or toothpick to check cake doneness. Bake until a toothpick comes out clean or with crumbs.
5
Before turning out, let cool 10 minutes on a wire rack in the pan. Let the cake cool before adding caramel icing.
6
In small saucepan, mix butter, heavy cream, salt, corn syrup and brown sugar. Stir regularly as you boil the liquid over medium heat. After boiling, remove from heat and stir until sugar dissolves.
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Let cool 10-15 minutes. (Ours chilled in the fridge) We found a wire whisk easier for gradually adding the sifted confectioners sugar.
8
Let caramel icing cool to desired consistency; it thickens. Spoon over cooled cake.Sprinkle ⅓ cup (or preferred amount) of toffee bits over caramel glaze.
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