Ingredients
The following ingredients have 4 Servings
- 1/2 cup butter, (softened)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup plus 1 teaspoon heavy whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup finely toasted pecans
- 1/3 cup toffee bits
- 1 cup milk
- 3 eggs yolks
- 1/4 cup firmly packed dark brown sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons pecan-flavored liqueur
Instruction
- Preheat oven to 350 degrees.
- Spray 5 mini bundt pans with nonstick cooking spray with flour.
- In a mixing bowl, combine both sugars an butter and beat at medium speed until fluffy.
- Add eggs one at a time, beating until well-combined.
- Combine flour, baking powder, and salt.
- Gradually add flour mixture, alternating with heavy cream, beginning and ending with flour mixture. Do not overbeat.
- Beat in vanilla and stir in pecans and toffee bits.
- Bake 20-22 minutes, or until a wooden pick inserted in center comes out clean.
- Cool in pans 10-15 minutes. Remove to wire rack to cool completely.
- For Crème Anglaise, bring milk to a simmer in a medium saucepan, but not to a boil. Remove from heat an set aside.
- Combine egg yolks and brown sugar in a mixing bowl and beat for 2 minutes at medium speed with an electric mixer.
- Whisking constantly, gradually add 1/2 cup hot milk to yolk mixture. Add yolk mixture to remaining hot milk in saucepan. Cook over medium-low heat, stirring constantly, about 5 to 6 minutes, until mixture thickens slightly. Place saucepan in an ice bath. Stir in vanilla and pecan liqueur. Stir sauce every now and then while it cools.
- Serve drizzled over cakes.
