Brown Sugar Caramel Pound Cake
Description
Don't wait for the holidays to make this beautiful pound cake. It's delicious and is full of caramel flavor and is very moist. It's a great dessert to bring to a gathering or serve to guests at home.
Ingredients
1 ½ c. butter softened
2 c. light brown sugar, packed
1 c. granulated sugar
5 large eggs
3 c. all-purpose flour
1 t. baking powder
½ t. salt
1 c. whole milk
8 oz. bag Heath toffee chips
1 c. pecans, chopped
Caramel Drizzle:
14 oz. can sweetened condensed milk
1 c. brown sugar
2 T. butter
½ t. vanilla extract
Directions
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Preheat oven to 325 degrees. Spray a 12 cup Bundt pan with non-stick cooking spray or grease and dust with flour.
Beat butter until creamy; add both sugars; beat 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 pan. Bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan; let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.
12-16 servings.
Caramel Drizzle:
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat; whisk frequently. Reduce heat; simmer for 8 minutes; whisk frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. Be sure to drizzle the caramel on the cake while it’s still HOT!