Bundt cakes are great because they’re pretty simple – mix up the batter, dump it in the pan, and bake. No need to decorate, especially if you’ve got an interesting Bundt pan or two (or seven… I have a Bundt pan problem). A bit of powdered sugar sprinkled on the top and it’s ready to go. Delicious and unfussy.

This Bundt, however, is a bit more complicated, because of the surprise element. We’ve all had those Bundt coffee cakes with the sweet crumbly mixture interspersed through the middle, right? This cake has that too, except the crumbly mixture is made of toffee (surprise!). Delicious, buttery, smoky toffee. It’s not hard to make but still takes a bit of time. It can be made ahead, though, which I highly recommend because then you can snack on it while you think about making the cake.

If you aren’t up for making your own toffee, store-bought will work too. But I highly recommend making it, because it’s delicious. I let mine cook just to the edge of burnt so it’s got that deep caramel flavor that’s almost smoky. Totally addicting.

The cake itself is… weird. Standard procedure for cake mixes is to cream the butter and sugar, then add eggs, flour goes in last to limit gluten production and ensure a tender, not tough, cake. This one starts off with butter, sugar and flour all together (some of this mixture is used to lighten up the toffee for the filling). Then you add eggs and sour cream.

It’s a dense cake, for sure – almost like a pound cake. It’s sturdy enough to handle the substantial toffee filling. We liked it, but it wasn’t my favorite coffee cake ever.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Toffee Coffee Cake Surprise (Baked Occasions, p. 229)