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Banana Toffee Crunch Bundt Cake




Source of Recipe


Internet


List of Ingredients




Cake
3 C All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Baking Soda
3/4 Tsp Salt
2 C Bananas, Ripe Mashed
1/4 C Milk -- At Room Temperature
2 Tsp Vanilla Extract
2/3 C Unsalted Butter -- At Room Temperature
1 C Granulated Sugar
4 Lg Eggs -- At Room Temperature
5 Bars Milk Chocolate-Coated Toffee Bars -- (1.4 Oz. Ea.)
2/3 C Slivered Blanched Almonds -- Chopped And Toasted

Chocolate Glaze
3 Oz Semisweet Chocolate
3 Tbsp Unsalted Butter


Recipe



1. Prepare Cake: Preheat oven to 350 F. Butter a 12-cup Bundt pan or
fluted tube pan. Lightly dust with flour and tap out excess.
2. In a small bowl, stir together flour, baking powder, baking soda, and
salt. In another small bowl, stir together bananas, milk, and vanilla
until blended.
3. In a small bowl, using hand-held electric mixer, cream together butter
and sugar until blended. One at a time, add eggs, beating well after each
addition. In three additions each, alternately beat in flour mixture and
banana mixture, until just combined. Stir in toffee and nuts.
4. Scrape batter into prepared pan and spread evenly. Bake for 65 to 75
mins, or until a cake tester inserted in center of cake comes out clean.
5. Remove pan to wire rack. Cool for 10 mins before inverting cake onto a
cooling rack; finish cooling on rack.
6. Prepare Glaze: In a small saucepan, melt chocolate and butter over low
heat, tirring often until mixture is completely smooth, with no streaks.
Remove from heat and cool for 5 mins. Pour evenly over cooled cake. Place
cake in refrigerator for 30 mins to set glaze. Store cooled cake in an
airtight container in refrigerator. Allow cake to reach room temperature
before serving.
Makes 1 cake of 12 to 16 slices.

NOTE: To toast almonds, place them in a single layer on a baking sheet and
bake at 350 F for 5 to 7 mins, shaking sheet a couple of times, until nuts
are lightly browned.
NOTE: This cake is delicious with suggested Chocolate Glaze or with a
Chocolate Sauce.