Brown sugar pound cake could also be the perfect cake you’ve ever tasted! Dense, moist, and molasses-and-caramel-flavored – good to bake in chilly climate.
This brown sugar caramel pound cake is a type of issues. Mercy. Excuse the crappy image by the best way. Would you take a look at me in another way if I instructed you that each time I bought a slice I needed to sing “I want some of your brown shuuuuga!” ? I actually did and now that you simply’ve simply learn that I can guess a greenback you’ll in all probability do the identical factor. We’re on this collectively now.
Components:
1 ½ cups butter softened
2 cups mild brown sugar, packed
1 cup granulated sugar
5 giant eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup complete milk
1 8oz bag toffee chips (I take advantage of 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
How To Make Brown Sugar Carmel Pound Cake
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dirt with flour
Beat butter till creamy. Add sugars beating till fluffy. Add eggs one by one. In medium bowl, mix flour, baking powder and salt. Add flour combine to batter alternately with milk, beat till simply mixed. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or till wood decide comes out clear. To forestall extra browning, cowl cake with foil whereas baking.
Let cake cool in pan for 10 minutes. Take away from pan, and let cool utterly on a wire rack. Spoon caramel drizzle over cooled cake.
Instructions for Caramel Drizzle
In a medium saucepan mix condensed milk and brown sugar; carry to a boil over medium-high warmth, whisking often. Cut back warmth, and SIMMER for 8 minutes, whisking often. Take away from warmth; whisk in butter and vanilla. Let cool for five minutes earlier than utilizing. NOTE: Be sure to drizzle the caramel whereas it’s nonetheless HOT.