This brown sugar caramel pound cake is one of those things. Mercy. Excuse the crappy pictures by the way. Would you look at me differently if I told you that every time I got a slice I had to sing “I want some of your brown shuuuuga!” ? I really did and now that you’ve just read that I can bet a dollar you’ll probably do the same thing. We’re in this together now.
Be the hit of the dinner party and show up with this Brown Sugar Pound Cake. This is one of the most requested desserts among my friends and I bet it will be the same with yours. Spread the love and take the recipe with you to share. I look forward to making this cake every Fall.
- 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 8oz bag toffee chips (I use Heath)
- 1 cup pecans, chopped
- 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 flourBeat 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.
Directions for Caramel DrizzleIn 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. NOTE: Make sure to drizzle the caramel while it’s still HOT