MAKER'S MARK TOFFEE BUNDT CAKE!
- 2-1/4 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp pepper
- 1/4 tsp cardamom
- 8 Tbsp unsaled butter (room temperature)
- 1/2 cup brown sugar
- 1 cup sugar
- 2 eggs
- Zest from one orange
- 1 tsp vanilla
- 1-1/4 cup of buttermilk
Maker's Mark Toffee Sauce
- 1/2 cup butter
- 1 cup brown sugar
- 1/2 cup of light corn syrup
- 1 can sweetened condensed milk
- 1 Tbsp pure vanilla bean paste or extract
- 3 Tbsp of Maker’s Mark Bourbon
- Pinch of salt
DirectionsPreheat oven to 350 convection bake. Spray or butter the inside of Bundt pan.
Sift together first 8 ingredients in large bowl.
Separately, add butter, sugar, and brown sugar to a KitchenAid Stand Mixer. Using flat beater, cream together ingredients for 5 minutes until light and fluffy.
With mixer on medium, add eggs, one at time, and mix until incorporated. Add orange zest and vanilla.
Continue to mix ingredients and alternately add sifted flour mixture and buttermilk to creamed sugar and butter to create cake batter. Beat cake batter in mixing bowl for one minute until smooth.
Pour batter into the greased Bundt pan and place in preheated oven.
Bake for about 40–50 minutes until a toothpick comes out clean from center of cake.
Remove pan from oven and let cool about 15–20 minutes.
Invert Bundt pan upside down onto serving platter. Cake should release from pan. You have to remove cake from pan while it is still warm. Let cake cool completely before adding toffee sauce.
For Toffee SauceMelt butter in medium saucepan over medium heat.
When butter is melted halfway, stir in brown sugar, corn syrup, sweet and condensed milk, and bourbon.
Cook and stir until sauce is no longer grainy and has thickened and is a light caramel color.
Remove from heat and stir in vanilla.
Pour Maker’s Mark Bourbon Toffee Sauce over top of cooled Bundt cake so toffee sauce waterfalls down cake.