Brown Sugar Caramel Pound Cake
(from Lucianolinda’s recipe box)
Source: Arkansas Living- Jana Barns, Mountain Home
Categories: Cake- Frosting
Ingredients
- 1 1/2 cups butter, softened
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup whole milk
- 1 cup chopped pecans
- 8 oz. pkg. toffee chips, or chopped into small pieces
- Caramel Drizzle:
- 14 oz. can sweetened condensed milk
- 1 cup brown sugar
- 2 Tbsp. butter
- 1/2 tsp. vanilla
Directions
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Spray Bundt pan with cooking spray. Beat butter until creamy. Add sugars, then add eggs one at a time.
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In another bowl, add alternately with milk; flour, baking powder and salt. Stir in toffee chips and pecans. Spoon into pan.
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Bake at 325 degrees for 85 minutes. Cover with foil while baking. Cool cake 20 minutes, remove from pan and spoon caramel drizzle over top.
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Caramel Drizzle:
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In medium saucepan, simmer condensed milk. Add brown sugar and boil on high for 8 minutes. Remove from heat, add butter and vanilla.