2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 1/2 cups unsalted butter, softened
1 cup granulated white sugar
2 cups light brown sugar, packed
5 large eggs
1 cup buttermilk
1 cup pecans, chopped
1 cup toffee baking chips
For caramel topping (optional):
1/3 cup water
1 1/2 cups granulated white sugar
10 oz heavy cream
1 teaspoon vanilla extract
1 pinch kosher salt
Preheat oven to 325°F. Grease bundt pan with cooking spray.
Combine flour, baking powder, cinnamon and salt in medium bowl. Set aside.
Beat butter with brown and granulated sugars in large mixing bowl until creamy.
Beat in eggs, one at a time, on medium speed until well combined.
Mix into wet ingredients 1/3 flour mixture with 1/3 buttermilk. Repeat until all ingredients are well blended and batter forms.
Stir in pecans and toffee chips. Pour batter into prepared pan. Bake in preheated oven 70 to 80 minutes, until toothpick inserted in center comes out clean.
Let cake cool 10 minutes. Turn onto wire rack to finish cooling.
Prepare caramel topping: In a sauce pan over medium high heat, whisk sugar and water. Bring to a boil, 8-10 minutes. Stir in heavy cream, whisking constantly. Once combined, remove from heat and add vanilla extract and salt. Stir to combine. Cool completely. Serve poured over top of cake or as a dipping sauce.