Brown Sugar Caramel Pound Cake
Ingredients:
– 1 ½ cups softened butter
– 2 cups packed light brown sugar
– 1 cup granulated sugar
– 5 large eggs
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup whole milk
– 1 8oz bag toffee chips (e.g., Heath)
– 1 cup chopped pecans
Caramel Drizzle:
– 1 14 oz can sweetened condensed milk
– 1 cup brown sugar
– 2 tablespoons butter
– ½ teaspoon vanilla extract
How To Make Brown Sugar Caramel Pound Cake:
1. Preheat oven to 325°F. Spray a 12 cup Bundt pan with cooking spray or grease and dust with flour.
2. Beat butter until creamy. Add sugars, beating until fluffy. Add eggs one at a time.
3. In a medium bowl, combine flour, baking powder, and salt. Add flour mixture to batter alternately with milk, beating until just combined.
4. Stir in toffee chips and pecans. Spoon batter into the pan and bake for 85 minutes or until a wooden pick comes out clean. To prevent excess browning, cover the cake with foil while baking.
5. Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack. Spoon caramel drizzle over the cooled cake.
Directions for Caramel Drizzle:
1. In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently.
2. Reduce heat and simmer for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla.
3. Let cool for 5 minutes before using. Note: Make sure to drizzle the caramel while it’s still hot.
