Brown Sugar Caramel Pound Cake

Ingredients:

For the 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 8oz bag toffee chips (e.g., Heath)
• 1 cup pecans, chopped

For the Caramel Drizzle:

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

Instructions:

1. Preheat Oven: Preheat your oven to 325°F (162°C). Spray a 12-cup Bundt pan with cooking spray or grease it and dust with flour.
2. Prepare the Cake Batter:
   • In a mixing bowl, beat the softened butter until creamy.
   • Add the light brown sugar and granulated sugar, beating until the mixture becomes fluffy.
   • Add the eggs one at a time, mixing well after each addition.
   • In a separate medium bowl, combine the all-purpose flour, baking powder, and salt.
   • Gradually add the flour mixture to the batter alternately with the whole milk, beating until just combined.
   • Stir in the toffee chips and chopped pecans.
3. Bake the Cake:
   • Spoon the cake batter into the prepared Bundt pan.
   • Bake in the preheated oven for 85 minutes or until a wooden pick inserted into the cake comes out clean.
   • To prevent excess browning, you can cover the cake with foil while it’s baking.
4. Cool the Cake:
   • Allow the cake to cool in the pan for 10 minutes.
   • Then, remove it from the pan and let it cool completely on a wire rack.
5. Prepare the Caramel Drizzle:
   • In a medium saucepan, combine the sweetened condensed milk and brown sugar.
   • Bring the mixture to a boil over medium-high heat, whisking frequently.
   • Reduce the heat and simmer for 8 minutes, continuing to whisk frequently.
   • Remove the saucepan from heat and whisk in the butter and vanilla extract.
   • Let the caramel drizzle cool for 5 minutes before using.
6. Drizzle the Caramel:
   • Once the cake has cooled completely, spoon the caramel drizzle over the cooled cake.
   • It’s important to drizzle the caramel while it’s still hot for the best results.

Enjoy your delicious Brown Sugar Caramel Pound Cake