Gluten Free Caramel Toffee Bundt Cake Recipe
There is something about baking and serving a bundt cake that makes me feel like a 1950’s housewife. You know, the kind of woman who always wore lipstick, was dressed up to go to the grocery store, always had a lovely dinner on the table and a martini waiting when her husband came home from work, and wore pearls. The kind of woman I have never been. Nor do I really want to be. But I like (baking and eating) bundt cakes. And I particularly like this gluten free caramel toffee bundt cake recipe.
This recipe is basically like a brown sugar pound cake with some flavor upgrades. It is studded with toffee bits and topped with some salted caramel sauce. It is easy to prepare and because it’s a bundt cake, looks a little fancier than it is.
This recipe is rich and most certainly a decadent treat. So, to counteract any guilt I may experience eating it, I make sure to use organic butter, eggs, and sour cream and I use organic sugars from Wholesome! Life is all about balance, don’t you think?
- Gluten free nonstick cooking spray
- 1 ½ cups unsalted butter at room temperature
- 2 cups Wholesome! organic light brown sugar packed
- 1 cup Wholesome! organic sugar
- 5 large eggs at room temperature
- 1 tablespoons pure vanilla extract
- 3 cups gluten free all-purpose flour plus more for preparing the pan
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher or fine sea salt
- 1 cup sour cream
- 1 (8-ounce) bag gluten free toffee bits
- ¼ cup salted caramel sauce store bought or homemade
- 1-2 tablespoons powdered sugar
Preheat the oven to 325 degrees. Spray a 10-cup bundt pan with cooking spray, sprinkle in some flour, and coat the bottom and sides well, tapping out the excess.
Cream the butter and sugars together in a mixer, preferably fitted with a paddle attachment, on medium-high speed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Turn the mixer to low, add half the flour mixture, the sour cream, and finally the rest of the flour mixture. Scrape the bottom and sides of the bowl well to make sure all ingredients are fully combined. Save a handful of the toffee bits for garnish and fold the rest into the batter. Pour the batter into the prepared pan and bake for 60 – 70 minutes or until the cake springs back when touched lightly and a toothpick inserted into the center comes out clean.
Let cool completely in the pan.
Heat the caramel sauce slightly and mix with enough powdered sugar to make a glaze.
Invert the cake onto a cake plate or stand. Drizzle with the caramel sauce, top with the reserved toffee bits, and serve.
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