Brown Sugar Carmel Pound Cake

This Caramel Toffee Crunch Pound Cake is more than just a dessert; it’s a celebration of flavors and textures. The creamy caramel, the rich buttery base, and the unexpected crunch of toffee and pecans come together to create a cake that’s as delightful to eat as it is to present. Whether it’s the centerpiece of your dessert table or a special treat for a chilly evening, this cake promises to be a memorable part of any meal.

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 (e.g., 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:

1. Preheat oven to 325°F. Grease and flour a 12 cup Bundt pan.
2. Cream butter until smooth, then gradually add brown and granulated sugars, beating until fluffy. Incorporate eggs one at a time.
3. Mix flour, baking powder, and salt in a separate bowl. Alternately add this dry mixture and milk to the batter, beating until just mixed. Fold in toffee chips and pecans.
4. Transfer batter to the prepared pan. Bake for 85 minutes or until a wooden pick inserted comes out clean. Cover with foil to prevent over-browning if necessary.
5. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle with caramel sauce before serving.

For Caramel Drizzle: In a saucepan, combine condensed milk and brown sugar. Bring to a boil, then simmer for 8 minutes, whisking frequently. Remove from heat; stir in butter and vanilla. Use while hot.Prep Time: 20 minutes | Cooking Time: 85 minutes | Total Time: 105 minutes | Kcal: 580 | Servings: 12