I've had this Brown Sugar Pound Cake recipe pinned on Pinterest from Lady Behind the Curtain for quite some time. And I finally had a chance to make it. What really caught my eye was the caramel drizzle and using toffee chips in the batter. This came out to be a rich, dense cake. Perfect with a cup 'o Joe or hot chocolate.
1 1/2 cup unsalted butter, softened
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt2 cups brown sugar, packed
1 cup sugar
1 cup milk
1 (8 oz) bag toffee bits
1 cup pecans, chopped
1 (14 oz) can sweetened condensed milk
1 cup brown sugar, packed
2 Tbsp. butter
1/2 tsp. vanilla extract
1) Preheat oven to 325 deg f. Grease and flour a 12-cup bundt pan. Set aside.
2) In a medium bowl, combine flour, baking powder and salt. Set aside.
3) In a bowl of a stand mixer, beat butter until creamy. Slowly add sugars and continue beating until fluffy. Add eggs, one at a time, beating well after each addition.
4) Gradually add flour mixture into butter mixture in thirds, alternating with the milk, ending with the flour mixture. Beat until just combined. Stir in toffee bits and pecans.
5) Spoon batter into prepared pan. Bake for 75-85 minutes, until toothpick test comes out clean.
6) Allow to cool in the pan for 30 minutes before inverting onto a cooling rack to cool completely.
7) For the caramel: In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking constantly.
Reduce heat to medium-low and simmer for 5 minutes, whisking constantly.
Remove from heat and whisk in butter and vanilla extract.
8) Drizzle hot caramel over cooled cake. (note: be sure that the caramel is hot, or else it will harden once cooled). Allow the caramel to harden on cake and serve.