Brown Sugar Pound Cake with Caramel Drizzle

By dizzybetts

As if brown sugar pound cake wasn’t enough. this delicious dessert was made even more decadent with toffee bits, chopped pecans and a caramel glaze!

Ingredients

• CAKE:
• 1 1/2 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
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 (8 ounce) bag toffee bits
• 1 cup pecans, chopped
• DRIZZLE:
• 14 ounce can sweetened condensed milk
• 1 cup light brown sugar
• 2 tablespoons butter
• 1/2 teaspoon vanilla

Details

Servings 10
Adapted from myfoxtwincities.com

Preparation

Step 1

Preheat oven to 325 degrees. Spray or flour 12-cup Bundt pan.

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 into prepared pan.

Bake 75 to 80 minutes. Cool in pan 30 minutes. Remove to wire rack and let cool completely.

In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
Reduce heat, and SIMMER for 5 minutes, whisking constantly.

Remove from heat; whisk in butter and vanilla. Drizzle the caramel onto cake while it's still HOT. When cooled the caramel does somewhat harden.