Toffee Bundt Cake with Mandarin

How I love bundt cakes! Pure and simple, nothing but moist cake. And they look so ridiculously cute! This toffee bundt cake is slightly soaked in mandarin sirup. The mandarin goes so well with the rich toffee flavor of the cake and gives it a fruity and summery taste. Of course, the mandarin soak is optional since the cake tastes super delicious on its own! Actually, try this recipe and soak the cake in rum or coffee for the colder seasons. Possibilities are endless!

To make things a little more simple, I just used the juice from canned mandarins. It works and tastes wonderfully and will safe you some time and work. All I did was apply some of sirup onto the cake with a little brush, you don’t even need that much to give the cake a hint of mandarin. The mix of flavors here is really amazing, toffee and mandarin, but you can sure play with it and use as much juice as you want!

Toffee Bundt Cake with Mandarin

• Author: Melina Thompson
• Prep Time: 15 mins
• Cook Time: 1 hour
• Total Time: 1 hour 15 mins
• Yield: 16 1x

Print Recipe

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Description

This toffee bundt cake is slightly soaked in mandarin sirup. The mandarin goes so well with the rich toffee flavor of the cake and gives it a fruity and summery taste. An amazing flavor combination!

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Ingredients

Scale 1x2x3x

• 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)
• 1.5 cup milk or buttermilk
• FOR THE SOAK AND GLAZE:
• 1 small can mandarins
• 2 cups powdered sugar
• 1 tablespoon milk

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Instructions

1. Preheat your oven to 350°F / 180°C and grease a heritage bundt cake pan. Set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, soda and salt. Set aside.
3. In a large mixing bowl of a stand mixer, beat the butter, sugar and vanilla seeds until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. With the mixer on low speed, add the dry ingredients alternating with milk/buttermilk. Stir until just combined and set aside.
6. Bake for about 1 hour or until the toothpick inserted in the center comes out clean.
7. Once the cake is cooled down, remove it from the pan by turning it upside down.
8. Apply come of the mandarin sirup (about half the can) onto the cake using a pastry brush.
9. Mix the powdered sugar and the milk and glaze the cake.

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