Toffee Vanilla Pound Cake + Pumpkin Seed Brittle

Step 1

FOR THE CAKE:

Step 2

Preheat the oven to 375 degrees. Grease and flour a smaller-sized bundt pan(6 cup). Set aside.

Step 3

Place the butter and sugar in a mixing bowl and beat until light and smooth, about 1 minutes. Beat in the eggs, one at a time. Mix in the sour cream and vanilla.

Step 4

In another mixing bowl, whisk together the flour and salt. Add to the wet ingredients, mixing just until combined.

Step 5

In a small bowl, stir together the baking soda and vinegar(it will fizz a bit), then add to the cake batter. Mix it in, only until combined.

Step 6

Spoon the batter into the prepared bundt pan, leveling and dropping on the counter a few times of work out air bubbles.

Step 7

Bake for 40-45 minutes, or until a tester inserted into the center comes out clean. Cool for 10 minutes, then remove from bundt mold. Let cool completely.

Step 8

FOR THE TOFFEE SAUCE:

Step 9

Place the butter and brown sugar in a saucepan. Heat over low, stirring occasionally, until the butter is melted and the sugar is dissolved.

Step 10

Bring the heat up to medium high. Cook the mixture at a boil for a few minutes, or until it begins to turn a deep amber color. As soon as the mixture darkens, pour in the cream. Mixture will sputter and seize. Continue to cook until the mixture becomes smooth and silky.

Step 11

Remove from heat.

Step 12

Let cool.

Step 13

Pour over the cooled vanilla pound cake.

Step 14

FOR THE PUMPKIN SEED BRITTLE:

Step 15

Place the sugar and water in a saucepan and place over medium heat. Stir until the sugar dissolves completely. Bring the heat up to high and brush the inner sides of the pan with water to wash down sugar crystals(these will cause the mixture to crystalize if left on the pan). Continue to cook until the mixture turns a golden brown. Remove from heat and stir in pepitas. Spread the mixture out in a thin layer on top of a non-stick mat or parchment paper.

Step 16

Let cool completely and break into shards.

Step 17

Top the toffee coated cake with pumpkin brittle pieces and amoretti cookies.

Step 18

Store in an airtight container at room temperature.