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