Sticky Toffee Bundt Cake Recipe By Tasty Recipes

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STICKY TOFFEE BUNDT CAKE RECIPE BY TASTY



Sticky Toffee Bundt Cake Recipe by Tasty image

Here's what you need: hot water, earl grey teabags, medjool date, ground cinnamon, ground nutmeg, butter, caster sugar, dark brown sugar, eggs, self-raising flour, butter, golden caster sugar, dark brown sugar, dark rum, double cream

Provided by Ellie Holland

Categories     Desserts

Yield 6 servings

Number Of Ingredients 15

1 ¼ cups hot water
4 earl grey teabags
2 ¾ cups medjool date, pitted
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup butter, room temperature
¾ cup caster sugar
¾ cup dark brown sugar
3 eggs
2 ¾ cups self-raising flour
1 cup butter
⅔ cup golden caster sugar
¾ cup dark brown sugar
½ cup dark rum
1 ¼ cups double cream

Steps:

  • In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
  • Let cool and take the teabags out, keeping the water.
  • Pre-heat the oven to 180°C (350°F).
  • In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
  • For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
  • Next, beat in the eggs one by one, using a metal spoon.
  • Fold in the flour, followed by the puree.
  • Pour into a thoroughly greased bundt cake tin and smooth out the top.
  • Bake in the oven for about 45 minutes, until golden brown and cooked through.
  • Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
  • Stir in the rum and double cream.
  • Bring to the boil and simmer for about 5 minutes.
  • Pour into a jug and leave to cool.
  • Once the cake is ready, flip onto a cooling rack.
  • Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
  • Pour what's left of the caramel over the top of the cake.
  • Enjoy!

STICKY TOFFEE MINI BUNDT CAKES



Sticky Toffee Mini Bundt Cakes image

A miniature Bundt cake made with love is the perfect small gift for coworkers, teachers, and those overworked delivery people who have spent the month bringing endless packages to your door. Put a single one into tiny colorful cake boxes, or the whole lot into a large one, then tie up with lush ribbons.

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 6 mini cakes

Number Of Ingredients 20

1 1/2 cups pitted dates, chopped
1 yellow banana
1 1/2 sticks butter, melted and cooled slightly
1 cup light brown sugar
2 tablespoons brandy
1 teaspoon vanilla extract
1/2 teaspoon salt
1 large egg, beaten
1 2/3 cups all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1 teaspoon baking soda
Nonstick cooking spray
Granulated sugar, for dusting the pan
One 5-ounce can evaporated milk
1/2 cup light brown sugar
1/2 cup powdered sugar
1/3 teaspoon salt
2 tablespoons brandy
Ice water, as needed
2 tablespoons butter

Steps:

  • For the cakes: Cover the dates with boiling water and allow to rehydrate for 10 minutes, then drain and mash with the banana until smooth. Whisk in the melted butter, brown sugar, brandy, vanilla, salt and egg. Sift in the flour, baking powder and baking soda and stir until just combined.
  • Coat a 6-mini Bundt pan well with cooking spray, then coat with a 50/50 mixture of flour and granulated sugar. Tap the excess out, and divide the batter evenly among the cavities. Place in the refrigerator for 15 minutes. In the meantime, preheat the oven to 350 degrees F.
  • Line a baking sheet with aluminum foil, then place a wire cookie or roasting rack on top. Bake the cakes until they spring back when lightly touched, approximately 20 minutes. Place the pan on the prepared rack to cool for 5 minutes, then flip the pan upside down on the rack and let sit an additional 5 minutes. Gently lift the pan to release the cakes, then cool completely, about 30 minutes.
  • For the glaze: In a small saucepan, cook the evaporated milk and brown sugar together, stirring occasionally, until it becomes a thick caramel, about 10 minutes.
  • In a separate bowl, sift together the powdered sugar and salt, then whisk in the brandy. Add some ice water a teaspoon at a time until you have a glaze the consistency of maple syrup.
  • Whisk the butter and glaze into the caramel until smooth, and allow to rest to thicken slightly, 10 minutes. Carefully dip the tops of the Bundt cakes halfway into the caramel, then place them back on the wire rack so that the glaze can drip down and coat them completely. Allow the glaze to harden, about 15 minutes.

TOFFEE BUNDT CAKE



Toffee Bundt Cake image

This is almost as easy as a dump cake. It's wonderfully tasty and frequently demanded by my friends.

Provided by Tinacooks

Categories     Bundt Cake From a Mix

Time 1h40m

Yield 12

Number Of Ingredients 9

1 (15.25 ounce) package yellow cake mix
1 (5.1 ounce) package vanilla instant pudding mix
⅔ cup vegetable oil
⅓ cup white sugar
⅓ cup water
4 large eggs, beaten
1 (8 ounce) container sour cream
1 cup chocolate-coated toffee bits
¼ cup powdered sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
  • Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.
  • Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.
  • Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
  • Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
  • Sift powdered sugar over the cooled cake.

Nutrition Facts : Calories 516.8 calories, Carbohydrate 59.7 g, Cholesterol 87.4 mg, Fat 29.4 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 539.7 mg

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