First of all, the name called to me. Brown sugar bundt cake? What's not to love. Dorie's original recipe called for pears and prunes. I trust Dorie, but the fruit was not calling out to me. As always, she offered up a variation for this cake. I made a variation of Dorie's variation.
Her variation makes it a brown sugar nut bundt cake. I decided to do that version. And then I changed it a bit more. After realizing that I ran out of almond meal, I went to plan B. Being that I was too lazy to get out the food processor and make my own almond meal, I found a stand-in. I subbed in the peanut flour for the ground almonds. I used some toasted slivered almonds. And then I added in toffee bits. Yeah. It was a good choice.
The cake smelled amazing at it was baking. I was a bit nervous about how long it baked because it smelled good for a long time. It baked for just about an hour, and it was the right amount of time. The crust was a gorgeous brown color.
Mmmmm. Brown sugar, almonds, and toffee bits. Mmmmmm.
I let it ripen overnight. Another good choice. This cake is such a winner. I could see using it as a base for so many delicious add-ins. I left mine unadorned, but a bit of powdered sugar wouldn't have been bad. Neither would a chocolate glaze. Or a cinnamon glaze. Or an almond glaze. You get the idea.
Please don't let my lousy photography deter you from making this. Thank you Peggy from Pantry Revisited for choosing this one. YUM!
A very goofy, very enthusiastic thumbs up from the Boy.