This is a twist on the very-English Sticky Toffee Pudding, but in Bundt form! If you’ve had this delicious combination, you’ll know that it’s best served warm with warm toffee sauce and a splash of heavy cream for the ultimate treat!
Sticky Toffee Heath Bar Crunch Bundt
1 hour, 15 minutes
- 10 cup bundt pan of your choice (I used the Jubilee Nordic Ware pan)
- Stand mixer with paddle attachment
- Small and medium mixing bowls as well
- Silicone or rubber scraping spatulas
- 1 1/2 cups (315 g) pitted dates (medjool or deget noor, your choice)
- 1 cup (236 g) boiling water
- 1 cup (200 g) granulated sugar
- 1/2 cup (1 stick. 115 g) unsalted butter, softened
- 3 large eggs, room temperature
- 2 teaspoons vanilla
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup Toffee Bits/Heath Bar Brickle Bits
- Sticky Toffee Sauce
- 1 1/2 cups (300 g) light brown sugar
- 1 1/2 cups (3 sticks, 345) unsalted butter, softened
- 1 cup (225 g) heavy cream
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 1/4 cup (40 g) crushed Heath Bar (or Heath Bar Bits) or Brickle Bits, such as Hershey’s, for garnish
- Serve warm with a splash of more cold heavy cream for a traditional English pudding feel!
- Preheat the oven to 350 degrees F. Spray a bundt pan with a non-stick spray with flour, or coat well with Cake Goop.
- Measure the dates into a medium bowl, pour the boiling water over them and let sit 10 minutes.
- Meanwhile, in a the bowl of a stand mixer, add the softened butter and granulated sugar. Cream until light and fluffy, about 3 minutes.
- Crack your eggs into a small bowl, add the vanilla to the eggs.
- In a medium bowl, sift the flour, baking powder, baking soda and salt, whisk and set aside.
- Pour the dates and water mixture into a food processor, and process until smooth. (there will be some small chunks, but should resemble the texture of apple sauce)
- Add the egg and vanilla mixture into the butter and sugar bowl. Cream together until homagenous and smooth.
- Add the dry ingredients to the stand mixer bowl and quickly mix on the lowest setting until just barely mixed. (there will be dry bits).
- Add the mascerated dates, be sure to scrape out every last bit with a spatula, and mix into the batter by hand, gently, and lightly. Do not over mix. It will look mottled and not uniform but make sure all the dry ingredients just dissapear.
- Add the brickle bits or crushed Heath Bar into the batter, and stir only enough to mix in gently. Do not over mix.
- Do not over mix.
- Add the batter to the prepared pan, gently smooth out the top and lightly tap on the counter to settle the batter into the design of your pan.
- Bake in pre-heated oven for 45 – 50 minutes, cake should lightly bounce back when touched. (do not overbake, skewer will have a little bit of moisture but not batter).
- Let cool for 10 minutes, in the pan on a wire rack. After 10 minutes, gently invert onto the wire rack, and let cool until slightly warm. Place on a cake stand or serving platter.
- During the cooling time, start the Toffee Sauce
- In a medium pot, combine the brown sugar, butter, cream, and salt.
- Bring to a boil and then simmer, stirring constantly, until thickened, about 10 minutes.
- When the toffee is thickened, pour or brush the warm toffee sauce over the top of the warm bundt cake.
- Sprinkle with brickle bits or crushed heath bar crunch.
- For serving, slice a piece and pour more of the toffee sauce on top, and pour a splash of cold heavy cream as well.
Pash RobertsJune 15, 2022 at 6:54 pm
Just to clarify…Item #10 in the instructions says to add the crushed Heath bar to the cake batter, but this ingredient isn’t listed for the cake, only for the sticky toffee sauce (as garnish). Is it 1/4 cup for the cake batter as well?
Mimi Kent BohmAugust 8, 2022 at 12:12 pm
Hi there! Sorry, I just edited the recipe, and yes! You can add 1/4 cup of the brickle bits to the batter before baking, yes! As well as the garnish. The bits melt when baked, so they end up just being an added bit of sweetness to the cake, if you don’t use them it’s still just as delicious. Good luck!
Pash RobertsAugust 8, 2022 at 2:30 pm
Thank you for getting back to me. Before you responded, I forged ahead with making this cake and ended up putting a little more than 1/4 cup of Heath bits in the cake batter. It turned out great! The sauce really “makes” the cake and presentation. It was delicious. I will definitely make this again…and again.
Mimi Kent BohmAugust 9, 2022 at 12:07 pm
So good, right? That sauce could make a shoe taste good! I’m glad you liked it!