A glorious cake that is covered with maple glaze. Everybody wants a taste, and why not? It’s super easy to make. Dig in and enjoy!
1 1/2 cups of butter softened
2 cups of light brown sugar, packed
1 cup of granulated sugar
5 large eggs
3 cups of all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup of whole milk
1 8 ounces bag toffee chips (I use Heath)
1 cup of pecans, chopped
For the Caramel Drizzle
1-14 oz can sweetened condensed milk
1 cup of brown sugar
2 tbsp. butter
1/2 tsp. vanilla extract
How to make Brown Sugar Caramel Pound Cake
Step 1: Prepare the oven. Preheat it to 325 degrees. Spray with cooking spray or grease and dust with flour a 12 cup Bundt pan.
Step 2: In a bowl, beat the butter until creamy. Add in the brown sugar, and granulated sugar. Beat in the eggs one at a time.
Step 3: Combine the flour, baking powder, and salt in a medium bowl.
Step 4: Gradually add the flour mix to the batter, alternately with milk. Beat until just combined. Then, stir in the toffee chips and pecans.
Step 5: Scoop the batter into the greased pan. Place inside the preheated oven and bake for 85 minutes. Insert a toothpick in the middle, when it comes out clean the cake is done. Tip: Cover the cake with foil while baking to prevent excess browning.
Step 6: When done, remove the pan from the oven and let the cake cool for 10 minutes.
Step 7: Remove the cake from the pan and let it cool completely on a wire rack. Before serving drizzle over the caramel over the cooled cake.
How to make the Caramel Drizzle
Step 1: Combine the condensed milk and brown sugar in a medium saucepan.
Step 2: Heat over medium-high heat and bring to a boil while whisking frequently.
Step 3: Lower the heat and simmer for 8 minutes, still whisking frequently.
Step 4: Remove the pan saucepan from the heat and whisk in the butter and vanilla.
Step 5: Let the caramel drizzle cool for 5 minutes before using. Tip: Don’t over cool, drizzle the caramel while it is still hot.
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