Saturday, September 17, 2016

Brown Sugar Caramel Pound Cake






  • 1 ½ cups butter softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 8oz bag toffee chips (I use Heath)
  • 1 cup pecans, chopped
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • Caramel Drizzle

  • 1 – 14 oz can sweetened condensed milk
  • 1 cup brown sugar
  • 2 tablespoons butter
  • ½ teaspoon vanilla extract


How to Make It

  • Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust 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 chips 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.
  • 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.
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