Brown Sugar Caramel Pound Cake - Food Today
Ingredients
- 1 ½ cups butter softened
- 2 cups light brown sugar packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 8 oz bag toffee chips
- 1 cup pecans chopped
Carmel Drizzle:
- 114 oz can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325F. Spray a 12 cup Bundt pan with cooking spray with flour.
- Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In a medium bowl combine flour , baking powder , and salt. Add flour mix to batter alternately with milk , beat until just combined. Stir in toffee chips and pecans. Spoon batter into the pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning , cover the cake with foil while baking.
- Let cake cool in the 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.
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