• In a bowl, add eggs, vanilla and powdered sugar, mix well with an electric/ hand mixer.
• Add the yogurt and oil then mix well.
• Sift the flour in a different bowl, add the baking powder and mix well.
• Combine both the dry and the wet ingredients mixing very well until all the flour is incorporated.
• Pour the mixture into a prepared bundt pan.
• Pop in a preheated 325F oven for 35-45 minutes depending on your oven.

To prepare the toffee

• In a sauce pan over medium heat, add 1 cup of sugar and watch it melt until it has a light brown color.
• Heat the cream can in a water bath, this step is necessary to prevent splashing.
• When the sugar has its nice golden color, remove from heat, add the cream and stir.
• Bring your pan back on stove top on low heat and continue stirring until no lumps exist.
• You may add a 1 tablespoon of butter for extra creamy toffee.
• Let the toffee cool down to room temperature.
• Take the cake out and let it cool down a but.
• Pour the toffee sauce over the cake and sprinkle with some crushed nuts.
• Slice and serve.