Brickle Bundt Cake - cooking recipe

Ingredients

CAKE
1 1/3 cups heath bits o' brickle toffee pieces, divided
1 1/4 cups sugar, divided
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla, extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
8 ounces sour cream
1/4 cup butter, melted
GLAZE (use 1/2 cup)
1 cup powdered sugar
1 tablespoon milk (more as needed)
1/4 teaspoon vanilla

Preparation

Preheat oven to 350\u00b0F.
Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
Set aside 1/4 cup toffee bits for topping.
Combine remaining toffee bits, 1/2 cup sugar, walnuts and cinnamon; set aside.
Beat remaining 1 cup of sugar and 1/2 cup butter in large bowl until fluffy.
Add eggs and vanilla; beat well.
Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until well blended.
Beat 3 minutes.
Spoon one-third of batter into prepared pan.
Sprinkle with half of toffee mixture. Spoon half of remaining batter into pan.Top with remaining toffee mixture. Spoon remaining batter into pan. Pour melted butter over batter.
Bake 45-50 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack and cool completely.
Prepare glaze.
GLAZE:
Combine all ingredients until of drizzling consistency.
Drizzle over cake.
Sprinkle remaining 1/4 cup toffee bits over top.
Enjoy!