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
One 8-oz bag of toffee chips (like Heath)
1 cup chopped pecans
Caramel Drizzle:
1 (14-ounce) can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
Instructions:
Preheat the oven to 325°F (165°C) and spray a 12-cup Bundt pan with cooking spray or grease and dust with flour.
In a mixing bowl, beat the softened butter until it turns creamy. Beat in the granulated sugar and light brown sugar until frothy.
Add the eggs one at a time, beating well after each addition.
Mix the baking powder, salt, and all-purpose flour together in a medium-sized bowl.
Gradually add the flour mixture to the batter, alternating with the whole milk. Beat until just combined.
Stir in the toffee chips and chopped pecans.
Spoon the batter into the prepared Bundt pan and bake for approximately 85 minutes, or until a wooden pick inserted into the center comes out clean. Cover the cake with foil during baking to avoid overbrowning.
Give the cake ten minutes to cool in the pan. Once that’s done, remove from the pan and let cool completely on a wire rack.
In a medium saucepan, combine the sweetened condensed milk and brown sugar for the caramel drizzle. Over medium-high heat, bring the mixture to a boil while whisking regularly.
Simmer for eight minutes over low heat, whisking regularly.
After taking the pot off of the burner, mix in the vanilla essence and butter.
Let the caramel drizzle cool for 5 minutes before using.
Spoon the caramel drizzle over the cooled cake, making sure to do so while the caramel is still hot.
Enjoy your delicious Brown Sugar Caramel Pound Cake! The rich and moist cake with the added toffee chips and pecans is perfectly complemented by the sweet caramel drizzle. It’s a delightful treat for any occasion.