Toffee Crunch Cake


 * https://pattietierney.blogspot.com/2017/07/toffee-crunch-cake.html

Ingredients

 * 3 cups cake flour
 * 1 teaspoon salt
 * 1 teaspoon baking powder
 * 1/2 teaspoon baking soda
 * 2 cups sugar
 * 1 cup butter, softened
 * 4 large eggs, room temperature
 * 1/4 cup plain Greek yogurt
 * 1 cup buttermilk
 * 2 teaspoons vanilla extract

Topping

 * 1/4 cup granulated sugar
 * 1/4 cup sweetened flaked coconut
 * 1/4 cup crushed mixed nuts
 * 1/4 cup toffee bits

Directions

 * 1) Spray the interior of a bundt pan with Baker’s Joy. Sprinkle 1/4 cup of sugar around the bottom of the pan, turning the pan so the sugar reaches 3 inches up the sides. Sprinkle coconut flakes, crushed nuts, and toffee bits in the bottom of the pan; set aside.
 * 2) Preheat oven to 350°F.
 * 3) Sift together cake flour, salt, baking powder, and soda; set aside.
 * 4) In the work bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy, approximately 5 minutes. Add 2 cups of sugar, continuing to beat an additional 2 minutes.
 * 5) Beat in eggs, one at a time, making certain each is thoroughly blended before adding the next. Mix in yogurt and vanilla extract.
 * 6) Alternate adding flour and milk, beginning and ending with the flour. Do not over beat. Pour the batter into the prepared Bundt pan spreading evenly.
 * 7) Bake for 55 minutes, or until a wooden skewer inserted into the center comes out clean. Remove from oven and allow to stand for 10 minutes before inverting onto a wire rack to cool completely.
 * 8) Dust with powdered sugar to serve in the morning, or top with your favorite glaze (I used this one) to serve in the afternoon or evening.