Brown Sugar Caramel Pound Cake

PIN IT.. TO Remember it!

Yummy, Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

To Make this Recipe You’Il Need the following ingredients:

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 powde

½ teaspoon salt

1 cup whole milk

1 8oz bag toffee chips (I use Heath)

1 cup pecans, chopped

Caramel Drizzle:

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 or grease and dust 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 chips 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 to drizzle the caramel while it’s still HOT

Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

Get Secret Recipes to your inbox for FREE

Signup now for FREE & Get Secret Recipes to your inbox!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

PIN IT.. TO Remember it!