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Brown Sugar Carmel Pound Cake
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| 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 8oz bag | toffee chips |
| 1 cup | pecans, chopped |
| Carmel Drizzel: | |
| 1 – 14 oz can | sweetened condensed milk |
| 1 cup | brown sugar |
| 2 tablespoons | butter |
| ½ teaspoon | vanilla extract |
Directions:
Preheat oven to 325 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 medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and 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, 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.
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