Brown Sugar Caramel Pound Cake
|1-½||cups butter, softened|
|2||cups light brown sugar, packed|
|1||cup granulated sugar|
|3||cups all-purpose flour|
|1||teaspoon baking powder|
|1||cup whole milk|
|1||– 8 ounce bag of toffee bits|
|1||cup pecans, chopped|
|1||– 14 ounce can sweetened condensed milk|
|1||cup brown sugar, packed|
|½||teaspoon vanilla extract|
DirectionsPreheat oven to 325 degrees. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt.
Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
TIP: Cover the top with foil to prevent excess browning is necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.
SOURCE: Lady Behind the Curtain