Came out lookin’ great! I followed the recipe exactly. The only downside to it was that the caramel glaze wasn’t quite glaze-like. Though, the additional flavor is tasty. Overall, I really liked it and it’s definitely something I’ll be making again. Maybe I’ll learn how to make the glaze better, hehe.
I thought this cake was wonderful. The only change I purposely made was to bake at 325 for 70 minutes like the reviewers suggested. Now my accidental change, I added 2 teaspoons of cinnamon. Dont ask me how I did that. I was very worried by how much that was, but was pleasantly surprised! Was so good and was complimented on at Thanksgiving dinner. The second time i made this i used slightly less cinnamon so the apples can stand out a bit and somehow this was even more wonderful this time!!! YUMM!!!!!
This cake was absolutely wonderful! I made it exactly as the recipe stated. I loved that the glaze hardened. I got many compliments on how good this cake was. I will definitely make this again.
Served this to my family for dessert last night. They LOVED it. My mom, a very picky eater, said it was so good that she didn’t want to swallow! I substituted raisins for the walnuts since my father can’t eat them. Baked it at 325 for 70 minutes as suggested, but I think that might have been too long in my oven. Will try 60 minutes next time and will add an extra apple. I did not care for the caramel glaze but it was a huge hit with the fam.
ingredients:
1 ½ cups butter softened
3 cups light brown sugar packed
1 cup granulated sugar
6 large eggs
4 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 7 oz bag toffee chips – I use Heath –
1 cup pecans, chopped
caramel drizzle:
1-15 oz can sweetened condensed milk
1 cup brown sugar
3 tablespoons butter
½ teaspoon vanilla extract.
directions:
preheat oven to 320 spray a 13 cup Bundt pan with cooking spray or grease and dust with flour
beat butter until creamy add sugars beating until fluffy add eggs one at a time in medium bowl combine flour baking powder and salt add flour mix to batter alternately with milk beat until just combined stir in toffee chips and pecans spoon batter into pan and bake 80 minutes or until wooden pick comes out clean to prevent excess browning cover cake with foil while baking
let cake cool in pan for 12 minutes remove from pan and let cool completely on a wire rack spoon caramel drizzle over cooled cake
directions for caramel drizzle
in a medium saucepan combine condensed milk and brown sugar bring to a boil over medium high heat whisking frequently reduce heat and simmer for 6 minutes whisking frequently remove from heat- whisk in butter and vanilla let cool for 6 minutes before using- note- make sure to drizzle the caramel while it’s still hot.
source:cooking-all.com
