If I had the option to by a fly on any wall, I think it would have to be one in Melina’s kitchen. The cakes and confections she dreams up make this sweets-loving girl just want to eat yummy things all day long. So let’s talk about this toffee bundt cake for a quick moment, shall we? B is sicker than sick this week. Some kind of nasty virus or sinus infection, I’m not quite sure. So naturally, as these things go, by this morning I’m feeling kind of under the weather myself. I took extra care making sure my coffee pour was extra dark and extra tall. And all I want is a piece of this cake to alongside. The breakfast of champions, right? Today Melina, the doll that she is, is sharing the recipe with us so we can all eat cake on the days we just need a little extra encouragement to get out of bed!
For the Cake
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 tsp baking soda
- Pinch of salt
- 2 cups dark brown sugar
- 2 sticks butter, room temperature
- 4 large eggs, room temperature
- 1 tablespoon vanilla paste (or 1 vanilla bean or vanilla extract)
- 1-1/2 cup milk or buttermilk
For the Soak and Glaze
- 1 small can mandarins
- 2 cups powdered sugar
- 1 tablespoon milk
Preheat your oven to 350°F / 180°C and grease a heritage bundt cake pan. Set aside.
In a large mixing bowl, whisk together flour, baking powder, soda and salt. Set aside. In the mixing bowl of a stand mixer, beat the butter, sugar and vanilla seeds until light and fluffy. Add eggs, one at a time, beating well after each addition. With the mixer on low, add the dry ingredients alternating with milk/buttermilk. Stir until just combined and set aside. Bake for about 1 hour or until the toothpick inserted in the center comes out clean.
Once the cake is cooled down, remove it from the pan by turning it upside down. Apply some of the mandarin sirup (about half the can) onto the cake using a pastry brush. Mix the powdered sugar and the milk and glaze the cake.
For an especially seasonal flavor, Melina suggest skipping the mandarin soak entirely and opting for rum or coffee. Oh man. Doesn’t that sound so delicious? I can’t wait to give this recipe a try!
[Photos + recipe by Sugary & Buttery.]