Directions

1. Preheat your Yoder Smokers YS640 to 350°F.
2. In a stand mixer with a paddle attachment (or with a hand mixer), beat the butter and sugars on medium/high speed until the color lightens and the mixture appears fluffy. Add one egg at a time, letting it mix in completely before adding the next. When all eggs are incorporated, scrape the sides and bottom of the bowl with a spatula and mix to incorporate.
3. Combine the flour, baking powder, and salt in a separate bowl. Whisk to break up any clumps. With the mixer on low, add the dry mixture in three parts and the milk in two, alternating between the two (dry, milk, dry, milk, dry). Mix until just combined. Stir in toffee bits.
4. Transfer the batter to a greased 2 quart/10” diameter bundt pan. Bake until a toothpick inserted near the center of cake comes out clean, about an hour and fifteen to an hour and twenty minutes. Turn the cake out of the pan and let cool.
5. To make the butterscotch, bring the brown sugar, corn syrup, butter, and salt to a boil in a Lodge Logic 10” Cast Iron Skillet, whisking to dissolve sugar. Boil until for about 3 minutes until syrupy and slightly reduced. Remove from heat, add cream and bourbon and stir until smooth. Return to heat source, over low heat. Hold warm until the cake has cooled, then pour over the cake.