Buttery pound cake with a caramel drizzle, sweeeeet! This is the recipe for your favorite person with a sweet tooth.
Imagine an extremely buttery rich pound cake, moist and dense, drizzled with a milky caramel (made from sweetened condensed milk!) That’s what this Brown Sugar Caramel Pound Cake is.
The batter makes a generous Bundt pan of golden goodness. Perfect with a cup of coffee or a glass of milk.
Sometimes we want to cook something easy and quick and most of all delicious.
Yesterday I didn’t know what to cook for lunch and I came up with this Brown Sugar Caramel Pound Cake which turned out to be a success!
Ingredients:
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
1 cup pecans, chopped
Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
Directions:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
Beat 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 buts 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 Drizzle
In 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 you drizzle the caramel while it’s still HOT.
When cooled the caramel does somewhat harden.
