Brown Sugar Carmel Pound Cake Recipe

by Sheryl

This is for all the caramel lovers out there! Indulge your self to a caramel-coated (more like oozing with maple glaze) cake that’s so amazingly delicious. Not only the kids will love this but even the grown-ups will go crazy.

Ingredients

1 1/2 c. butter softened
2 cups of light brown sugar, packed
1 c. granulated sugar
5 large eggs
3 cups of all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. whole milk
1 8oz bag of toffee chips (I use Heath)
1 c. pecans, chopped
For the Caramel Drizzle
1 – 14 oz can sweeten condensed milk
1 c. brown sugar
2 tbsp. butter
1/2 tsp. vanilla extract

How to make Brown Sugar Carmel Pound Cake

Step 1: Prepare the oven by heating it to 325 degrees. Greased a 12-inch bundt pan with a cooking spray and dust with flour.

Step 2: In a bowl, beat the butter until creamy. Add the sugar and beat until fluffy. Then, add the eggs one a time.

Step 3: In a separate medium bowl, place the flour, baking powder, and salt. Combine until well mixed. Then, add the flour mix and milk alternately to the butter mixture. make sure to beat the mixture until just combined.

Step 4: And mix in the toffee chips and pecans onto the batter.

Step 5: Carefully pour the batter into the prepared bundt pan. Cover it with foil to prevent excess browning. Now, place the bundt pan inside the preheated oven and bake for 85 minutes. Insert a toothpick in the middle, once it comes out clean the cake is done.

Step 6: Remove from the oven and let it cool for 10 minutes before removing the cake from the bundt pan. Then, transfer to a wire rack to cool completely. Generously pour the caramel drizzle over the cooled cake.

How to make the Caramel Drizzle

Step 1: Combine the condensed milk and brown sugar in a medium bowl.  Heat over medium-high heat until boiling while whisking regularly. Then, lower the heat and simmer for 8 minutes (continuously whisking).

Step 2: Remove from the heat and mix the butter and vanilla. Let it cool for about 5 minutes. Just make sure to not cool it completely. We want to drizzle the caramel while it is still hot.

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