Vanilla Bean Mini-Bundt Cakes with Chocolate-Toffee Crunch- fluffy vanilla bean cake and a crunchy chocolate-toffee filling under a double drizzle of chocolate and vanilla icing. | The Monday Box
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Vanilla Bean Mini-Bundt Cakes with Chocolate-Toffee Crunch

Adapted from Sweet Times by Dorie Greenspan
Makes 6 mini-bundt cakes
Author Wendy Sondov themondaybox.com

Ingredients

  • FILLING:
  • ½ cup toffee bits
  • 3 tablespoons brown sugar packed
  • ½ teaspoon cinnamon
  • ½ tablespoon cocoa
  • ½ ounce semisweet chocolate finely chopped
  • BATTER:
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 1 large egg room temperature
  • ½ cup sour cream room temperature
  • 1 teaspoon vanilla paste for vanilla bean speckles or vanilla extract
  • CHOCOLATE ICING:
  • ¾ cup confectioners’ sugar
  • ½ tablespoon Lyle’s golden syrup or corn syrup
  • 1-2 tablespoons water
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa
  • VANILLA ICING:
  • ¾ cup confectioners’ sugar
  • ½ tablespoon Lyle’s golden syrup or corn syrup
  • 1 tablespoon water
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 325° F. Butter each mini-bundt mold and coat with flour.
  2. In a small bowl, combine the filling ingredients: toffee bits, brown sugar, cinnamon, cocoa, and chopped chocolate.
  3. In a medium bowl, whisk together the flour, baking powder, and baking soda.
  4. In the bowl of an electric mixer, cream the butter and sugar for 4 minutes, until light and fluffy
  5. Add the egg and beat for 2 minutes.
  6. Add the sour cream and vanilla and beat for 2 minutes.
  7. Mix in the flour mixture at the lowest speed, just until combined.
  8. Spoon about 4 tablespoons of batter into each mini-bundt mold. Use a butter knife to even out and smooth the batter. Sprinkle the chocolate-toffee filling (about 1 tablespoon) on top of the batter. Gently spoon the remaining batter on top of the filling (about 4 tablespoons into each mold) and use a butter knife to smooth the surface.
  9. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.
  10. Cool in the pan for 10 minutes, then turn over onto a wire rack to unmold the mini-bundts and cool completely.
  11. TO DECORATE: Mix the ingredients for each icing in a separate small bowl, using just enough water to create a drizzle consistency. Place each icing in a zip lock bag. Cut a tiny piece off a bottom corner of each bag. Start with the chocolate icing and use a back and forth motion to zigzag the icing around each cake. Repeat with the vanilla icing. (optional) Top each cake with a sprinkling of toffee bits or seasonal sprinkles.
  12. Allow the icing to set completely (about 2 hours depending on humidity) before storing or wrapping. Store at room temperature in an airtight container for up to 5 days. The flavor and texture is best on days 2 and 3!

Packing Tips

When the icing is completely set, wrap each mini-bundt cake first in wax paper, then in plastic wrap. Place wrapped cakes in freezer weight zip lock bags or plastic storage containers.