Brown Sugar Pound Cake Recipe
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Category: |
Category: |
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Caramel Drizzle |
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Ingredients: |
Ingredients: 1½ 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 of toffee bits
1 cup pecans, chopped
1 recipe Caramel Drizzle
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Directions: |
Directions:Preheat oven to 325°F.
Spray a 15 cup Bundt pan with nonstick baking spray with flour (Baker's Joy). Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan.
Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
Cover top of cake with foil to prevent excess browning if necessary.
Let cake cool in pan on a cooling rack for 45 minutes.
Remove from pan, and let cool completely on a wire rack.
Spoon Caramel Drizzle over cooled cake. |
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Caramel Drizzle |
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Ingredients: |
Ingredients: 1- 14oz sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons butter
½ teaspoon pure vanilla extract
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Directions: |
Directions:1. In a medium saucepan, combine condensed milk and brown sugar, bring to boil over medium-high heat, whisking constantly.
2. Reduce heat, SIMMER for 5 mins, whisking constantly.
3. Remove from heat; whisk in butter and vanilla, let cool.
4. Store in mason jar for up to two weeks. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:30 mins |
Personal
Notes: |
Personal
Notes: Total Time: 2 hours
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