Brown Sugar Caramel Pound Cake Recipe

Ingredients:

• 1 ½ cups softened butter
• 2 cups packed light brown sugar
• 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 oz) bag toffee chips (such as Heath)
• 1 cup chopped pecans

Caramel Drizzle:

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

Instructions:

For the Cake:

1. Preheat your oven to 325°F (165°C). Prepare a 12-cup Bundt pan by spraying it with cooking spray or greasing and dusting with flour.
2. In a large bowl, beat the butter until creamy. Gradually add the brown and granulated sugars, beating until the mixture is light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, combine the flour, baking powder, and salt.
5. Gradually add the flour mixture to the batter, alternating with the milk, and beat until just combined.
6. Stir in the toffee chips and chopped pecans.
7. 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. To prevent excessive browning, cover the cake loosely with foil while baking.
8. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and let it cool completely on a wire rack.
9. Once cooled, drizzle the caramel over the cake.

For the Caramel Drizzle:

1. In a medium saucepan, combine the sweetened condensed milk and brown sugar. Bring the mixture to a boil over medium-high heat, whisking frequently.
2. Reduce the heat and simmer for about 8 minutes, continuing to whisk frequently.
3. Remove the saucepan from the heat and whisk in the butter and vanilla extract.
4. Allow the caramel to cool for about 5 minutes before drizzling over the cake. Make sure to drizzle the caramel while it’s still hot for the best results.

Enjoy your delicious Brown Sugar Caramel Pound Cake!