Toffee Crunch Pound Cake

You all tired of healthy no bake recipes?

Yeah, me too.  Room temp oats can only be appealing for so long. 

So for this dessert, I pulled out all the stops, even going so far to drag out our tube pan from the depths of our lazy susan.  You know I'm serious when I do that.  I had been looking through my Pinterest pins for inspiration and all throughout one board there was this consistent theme of toffee. 

If you don't think Internet can talk, just go look on Pinterest and you'll understand.

I considered a cheesecake, but thought, nah, too time consuming and cheesecake is best chilled and if you haven't looked outside recently, I'll let you know chilled things do not sound good.  This is hot soup and warm, sticky pound cake weather.  Now, the pictures aren't the best and this pound cake may not look like anything special, but I promise you, this is the best pound cake recipe ever.  And throw in a bag of Heath Toffee Chips?  Man oh man.

It is so moist and buttery and the bits of sweet and sticky toffee are like little nuggets of gold.  It is sweet enough on its own that it doesn't need a glaze and rounds out any meal like a charm.  Think it looks a little like coffee cake?  Okay, I'll give you that.  But it is so dense and soft, even if it does have cinnamon in it, this is a pound cake through and through.

The texture is perfect, very thick, but somehow a little light and springy.  However, pound cake is supposed to be dense and this goes above and beyond.  It doesn't have four cups of flour and two cups of yogurt for nothing!  If you can't already tell, this is one bad boy of a poundcake, so make sure you've mastered self control or have a lot of people to share with. 

Toffee Crunch Pound Cake
Recipe Source: The Sweet {Tooth} Life
Yield: 16-20 slices

1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
4 eggs
1 tsp. vanilla
4 cups flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
2 cups sour cream or plain yogurt
2 cups (1 12 oz. bag) Heath Toffee Bits

Preheat oven to 350.  Grease and flour 10 cup pan, fluted or tube.  (I used tube because it is bigger than our fluted.)

Beat butter and sugars.  Add eggs, beating well after each addition.  Stir in vanilla.  Add flour, baking soda, baking powder, and cinnamon.  Stir.  Add sour cream (or yogurt) and stir until combined.  Add toffee bits.

Pour/drop (batter will be thick) into prepared pan.  Bake for 50-55 minutes or until toothpick comes out clean.

If you really want to make this over the top, drizzle some caramel sauce on top!