Toffee Crunch Cake

3 cups cake flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 cups sugar

1 cup butter, softened

4 large eggs, room temperature

1/4 cup plain Greek yogurt

1 cup buttermilk

2 teaspoons vanilla extract



1/4 cup granulated sugar

1/4 cup sweetened flaked coconut

1/4 cup crushed mixed nuts

1/4 cup toffee bits


Spray the interior of a bundt pan with Baker’s Joy. Sprinkle 1/4 cup of sugar around the bottom of the pan, turning the pan so the sugar reaches 3 inches up the sides. Sprinkle coconut flakes, crushed nuts, and toffee bits in the bottom of the pan; set aside.


Preheat oven to 350°F.


Sift together cake flour, salt, baking powder, and soda; set aside.


In the work bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy, approximately 5 minutes. Add 2 cups of sugar, continuing to beat an additional 2 minutes.


Beat in eggs, one at a time, making certain each is thoroughly blended before adding the next. Mix in yogurt and vanilla extract.


Alternate adding flour and milk, beginning and ending with the flour. Do not over beat. Pour the batter into the prepared Bundt pan spreading evenly.


Bake for 55 minutes, or until a wooden skewer inserted into the center comes out clean. Remove from oven and allow to stand for 10 minutes before inverting onto a wire rack to cool completely.


Dust with powdered sugar to serve in the morning, or top with your favorite glaze (I used this one) to serve in the afternoon or evening.