Sometimes the downside of baking so much is I could swear I've already made a particular recipe because it seems so familiar. But when I can't find it on my blog or in my "already made" files, it's time to admit I just think I made it but actually haven't. In my defense though, this recipe is so similar to other brown sugar and/or toffee pound cakes I've made, that it's easy to be mistaken.
this one from Hoosier Hill Farm via amazon. It got good reviews and was made in the USA - that's good enough for me.
3 cups unsifted bleached all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 cups chopped toffee bars
½ pound (16 tablespoons or 2 sticks) unsalted butter, softened
1 cup granulated sugar
½ cup firmly packed dark brown sugar
4 large eggs
2 ¾ teaspoons vanilla extract
1 cup buttermilk
- Preheat the oven to 350 F.
- Spray the inside of a 10-inch Bundt pan with nonstick cooking spray.
- Sift the flour, baking powder, baking soda and salt onto a sheet of waxed paper.
- Toss the toffee with 2 tablespoons of the sifted mixture in a medium-size mixing bowl.
- Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 4 minutes. Add the granulated sugar in 2 additions, beating for 1 minute after each portion is added. Add the dark brown sugar and beat for 1 minute longer. Beat in the eggs, one at a time, mixing for about 20 seconds after each addition to combine. Blend in the vanilla extract. On low speed, alternately add the sifted mixture in 3 additions with the buttermilk in 2 additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixing bowl thoroughly with a rubber spatula after each addition. Stir in the toffee, making sure to fully incorporate the candy.
- Spoon the batter into the prepared baking pan. Smooth the top with a rubber spatula.
- Bake the cake in the preheated oven for 55 minutes to 1 hour, or until risen, set and a toothpick inserted into the cake withdraws clean or with a few moist crumbs attached.
- Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto another cooling rack. Lift off the pan. Cool completely. Store in an airtight cake keeper.