Toffee Bundt Cake with a Fudge Ripple and a Caramel Glaze #peoplehoodofthetravellingswirlypan

It’s not often that Dorothy and Toto come for a visit, but January found me being a good host. I had lots of fun showing Dorothy around and hearing her stories and imagining all the places she’s been. It was cold back in January so she brought a lot of warmth into our home and we all enjoyed the visit. By now you may be a bit confused, but Dorothy looks like a bundt pan and Toto is the book that accompanies her on her journeys. I had signed up to receive her from Jenni Field of Pastry Chef Online and the Peoplehood of the Travelling Swirly Pan who is sending Dorothy almost around the world and then gathering her stories. I’m not sure what she intends to do with them, but I thought it would be fun to contribute. Reading about her journeys and all the great things that were baked in her glorious shape, was quite entertaining.

She arrived soon after our journey to Costa Rica. Yes, my favorite China Boy was still home. He ate heartily of Dorothy’s cake and even brought an extra loaf to his grandparents in Scottsdale. I also baked a jalapeno cheese bread in Dorothy’s inner recesses, (from Paul Prudhomme) that was super spicy and super good. That was served with piquant shrimp on play off day along with this luscious cake.  I decided to make this Toffee Cake, because as a child, my mom often made a cake with Heath bars. I do recall her making bundts, and but she often used a 13 x 9 pan for the famous Heath bar cake. Not having her exact recipe I used a variety of recipes and came up with this. I couldn’t help myself so I then added a fudge ripple and to take it over the top embellished it with a caramel glaze. Well, you do know that all good things come with a fudge ripple and caramel, right?

I do have an old Bundt pan that I bought way back, when I was in college. I made a few good things with it, but mainly it is lurking in the recesses of my lower cabinet. Every cake I ever made seemed to stick to the pan, so I took it quite seriously when a few note takers said to grease Dorothy well. Thank goodness I heeded their advice and had nary a problem. This was a great cake. Moist and rich and gooey enough that Odie San’s friends who were watching the Broncos play off game, devoured it along with their beers. Picnic lovers would love this cake. Full of flavor and perfect for transporting-without the glaze-this cake will satisfy any chocolate and caramel lover out there.

Dorothy soon went on her way accompanied by her beloved Toto. It was fun entertaining her and looking back I wish I had snapped a few more photos. Alas, like any good visitor, the good ones leave too soon!

Toffee Bundt Cake with  Fudge Ripple and a Caramel Glaze
Serves about 12
Time to Make: Active Time about 45 minutes/Baking Time about 60 minutes
2 sticks unsalted butter, softened
1/2 c sugar
1 1/2 c dark brown sugar
3 eggs
2 1/2 t vanilla
2 1/2 c flour
2 1/2 t baking powder
1 t salt
2 t instant espresso
1 1/2 c sour cream
2 cups of chopped toffee bars or Bit of Brickle
1 c dark chocolate chips

Fudge Ripple
5 oz cream cheese at room temperature
6 oz melted chocolate chips
1 egg
1/2 t vanilla

Caramel Glaze
1 c packed brown sugar
1 c heavy creamDirections:
Preheat oven to 350. Grease bundt pan very well. Flour the bundt pan. If you aren’t sure you greased it well enough, give it a second coat with more grease and flour!Cream the butter for three minutes. Add half the sugar and cream for two minutes. Add rest of sugar and cream two minutes more. Add eggs one at a time, creaming well between each. Add vanilla and mix well.Combine flour, baking powder, salt and espresso. Add 3/4 c flour mixture to the butter and mix well. You may want to cover your mixer with a towel, so that the flour doesn’t fly everywhere. Now add 3/4 c of the sour cream and mix well. Now more flour. Now more sour cream and finish up with the flour. With mixer on low, add in the toffee chips and chocolate chips.

Now make your fudge ripple by beating the cream cheese with the melted chocolate chips until creamy. (I use my hand mixer for this!) Now beat in the egg and vanilla until well mixed. Set aside.

Pour cake batter into bundt pan until it is about 1/2 full. Add your fudge ripple and spread it over your batter. Top with the rest of the batter until your bundt pan is about 3/4 full. (If you are using the famous Dorothy swirly pan, please note that it is smaller than most bundt pans. I was able to get an extra 9 x 5 loaf from this recipe. I did use all of the fudge ripple in the bundt pan, though!)

Bake for about 1 hour. Let cool for 10 minutes and then invert on rack to finish cooling. I didn’t have any problems with sticking, though I greased this extra well!

While cake is baking combine brown sugar and cream in a pot over low heat. As sugar melts whisk into cream. Let this cook for about 45 minutes on low so it will thicken and form a lovely glaze. It will also harden up after cooling.

After cake has cooled, pour this over cake and garnish with some extra toffee chips.

More Picnic Desserts:
The Best Chocolate Chip Cookies
Magic Cookie Bars
Katherine Hepburn Brownies
Cream Cheese Pound Cake

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  • Deb|EastofEdenCooking
    June 11, 2016 at 3:36 pm

    What a scrumptious Bundt! Fudge Ripple never looked better!

  • mjskit
    June 8, 2016 at 2:36 am

    What a fun thing to do!!!! Those swirly pans really make a beautiful cake/bread and your toffee cake is incredible! So gorgeous and has me smacking and licking my lips! Need to check out that Paul P. bread.

  • Sugar et al.
    June 8, 2016 at 12:28 am

    OMG Abbe! This is just stunning! Such a gorgeous texture too, makes my mouth water.

  • Juliana
    June 7, 2016 at 8:43 pm

    Wow Abbe, this bundt cake looks so pretty! I can only imagine how delicious it must taste. The stickier the better!
    Have a great week 🙂

  • Chris Scheuer
    June 7, 2016 at 4:41 pm

    Wow, that is one amazing cake. And I love the world traveling pan 🙂

  • Sippity Sup
    June 6, 2016 at 10:57 pm

    A traveling swirly pan sounds like a lot of fun. You contribution looks sticky good! GREG

  • Karen (Back Road Journal)
    June 6, 2016 at 1:57 pm

    I bet there wasn't a single crumb left of that cake…it looks irresistible.

  • Beth
    June 6, 2016 at 9:50 am

    Wow … that cake looks spectacular! What a great treat, and what a great story.

  • Ansh Dhar
    June 5, 2016 at 3:09 am

    What a gorgeous bundt cake! Drool worthy! I love the story of Dorothy the traveling pan.

  • Tricia Buice
    June 4, 2016 at 11:50 pm

    My goodness Abbe – this cake is gorgeous! I LOVE the story too – I've never heard of this traveling pan but what an awesome idea! I LOVE IT. Good for you. Great recipe, beautiful cake.

  • Holly @
    June 4, 2016 at 11:36 pm

    I like every single bit about this cake– love the story of the pan and its travels, I want a bowl of that caramel topping please, AND there is a fudge swirl too? Just too much goodness!

  • Libby Weiner
    June 3, 2016 at 8:01 pm

    Sinfully delicious and absolutely gorgeous. This is similar to a cake I made called treasure cake.

  • Anu - My Ginger Garlic Kitchen
    June 3, 2016 at 5:06 pm

    Oh wow Abbe, love how beautifully you have paired two of my favourties — caramel and foffee. So much yes to this! Have a lovely weekend.

  • SavoringTime in the Kitchen
    June 3, 2016 at 4:24 pm

    Oh my, this sounds like my favorite ice cream flavor! 🙂 What a beautiful and delicious cake and I have that swirly bundt pan too! Loved hearing about Dorothy and Toto. What a wonderful tale she will have.

  • All That I'm Eating
    June 3, 2016 at 11:13 am

    What's not to love about this! Sounds delicious.

  • Lavender and Lime (
    June 3, 2016 at 5:30 am

    What an amazing story behind this stunning looking cake!

  • Angie Schneider
    June 3, 2016 at 4:13 am

    wow Abbe, this is such a decadent and wonderful budnt cake. A fudge ripple and a caramel glaze…that's a double yum!

  • Kitchen Riffs
    June 3, 2016 at 3:14 am

    Never knew Dorothy and Toto were so good in the kitchen! That's a fun group — love the idea of the traveling pan & book. Great looking cake, too. Good stuff — thanks.

  • Cheri Savory Spoon
    June 2, 2016 at 11:50 pm

    Hi Abbe, I have read other bloggers post that have contributed, sounds like a fun event to participate in. It's like the movie traveling pants I suppose.

    Love this cake, so decadent; a fudge ripple and a caramel glaze, perfect.

  • La Table De Nana
    June 2, 2016 at 11:27 pm

    The first link doesn't link for me..but I get the jest and the pan and the cake:) And thank you for a delish looking cake!

  • Liz Berg
    June 2, 2016 at 11:13 pm

    Fabulous, Abbe! I love everything about this cake. Toffee AND fudge ripple are just my style. I hope Dorothy makes her way to me, soon. I'm patiently waiting…tick, tock.