Brickle Bundt Cake

Brickle Bundt Cake (Adapted from Hershey's)

For the filling

1 cup toffee bits
1/4 cup granulated sugar
1/4 cup toasted walnuts, chopped
1 teaspoon cinnamon

For the cake batter

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
4 tablespoons butter, melted

For the glaze

1 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla
1/4 cup toffee bits

Preheat oven to 350

To make the filling

In a small bowl, toss together toffee bits, sugar, walnuts and cinnamon.

To make the cake batter

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large mixing bowl, beat together butter and sugar until light and fluffy. Beat in eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add flour mixture alternately with sour cream, beginning and ending with the flour mixture. Beat for 3 minutes. Scoop about one-third of the batter into a bundt pan coated with a nonstick spray that has flour added (I like Pam with Flour or Baker's Joy). Scatter the top with half of toffee mixture. Spoon half of remaining batter into pan. Top with remaining toffee mixture. Spoon remaining over the top. Drizzle the top with the melted butter.

Bake until golden and a wooden skewer placed in the center comes out mostly clean with a few moist crumbs attached, about 40 to 50 minutes. Remove and place pan on a wire rack to cool for 10 minutes. Remove the cake from the pan to a wire rack to cool completely.

To make the glaze

In a medium bowl, whisk together confectioners' sugar, milk and vanilla. Drizzle over cake and sprinkle with toffee bits.

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