Brown Sugar Caramel Pound Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 ½ cups butter, softened
02 -
2 cups light brown sugar, packed
03 -
1 cup granulated sugar
04 -
5 large eggs
05 -
3 cups all-purpose flour
06 -
1 teaspoon baking powder
07 -
½ teaspoon salt
08 -
1 cup whole milk
09 -
1 8 oz bag toffee chips (e.g., Heath)
10 -
1 cup pecans, chopped
→ Caramel Drizzle
11 -
1 14 oz can sweetened condensed milk
12 -
1 cup brown sugar
13 -
2 tablespoons butter
14 -
½ teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 325°F. Spray a 12-cup Bundt pan with cooking spray or grease and dust with flour.
02 -
Beat butter until creamy. Add light brown sugar and granulated sugar, beating until fluffy.
03 -
Add eggs one at a time, beating well after each addition.
04 -
In a medium bowl, combine flour, baking powder, and salt.
05 -
Alternately add the dry ingredients and milk into the batter, beating until just combined.
06 -
Stir in toffee chips and chopped pecans.
07 -
Spoon batter into the prepared pan and bake for 85 minutes or until a wooden pick inserted in the center comes out clean. To prevent excess browning, cover cake with foil while baking.
08 -
Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.
09 -
In a medium saucepan, combine sweetened 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 and whisk in butter and vanilla. Let cool for 5 minutes.
10 -
Spoon caramel drizzle over the cooled cake. Ensure the caramel is still hot when drizzling for the best results.