Brown Sugar Pound Cake with Caramel Drizzle

Brown sugar pound cake with a caramel drizzle on top is loaded with flavor!! This treat is complete with a big scoop of vanilla ice cream!

Brown Sugar Pound Cake with Caramel Drizzle

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CAKE

  • 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

    (8 ounce) bag of toffee bits

  • 1

    cup pecans, chopped

  • DRIZZLE

  • 14 ounce can sweetened condensed milk

  • 1

    cup light brown sugar

  • 2

    tablespoon butter

  • ½

    tablespoon vanilla

Directions

POUND CAKE 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. CARAMEL DRIZZLE 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.


Nutrition

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