Buttery pound cake with a caramel drizzle, sweeeeet! This is the recipe for your favorite person with a sweet tooth.
INGREDIENTS
CARAMEL DRIZZLE:
- 1 1/2 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
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 (8-ounce) bag toffee bits
- 1 cup pecans, chopped
- 1 (14-ounce) can condensed milk, sweetened
- 1 cup brown sugar, packed
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
PREPARATION
STEP 1
Preheat oven to 325°F. Spray a 12 cup bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars. Add eggsone at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, and salt. Add flour mixture alternately with milk, beginning and ending with flour mixture. Beat until combined. Stir in pecans and toffee bits. Spoon batter into prepared pan. Bake until a wood pick comes out clean, 75 to 85 minutes.
TIP: Cover the top with foil to prevent excess browning is essential. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely. Cake over cooled.
CARAMEL DRIZZLE:
In a medium saucepan, combine milk and sugarbring to a boil over medium-high heat, whisking frequently. Reduce heat, and simmer for 2 minutes, whisking frequently. Remove from heat; whisk in vanilla and butter. Before using, let cool for 5 minutes.
NOTE: be sure that you drizzle the caramel while it's still hot. The caramel does harden when cooled.
STEP 1
Preheat oven to 325°F. Spray a 12 cup bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars. Add eggsone at a time, beating well after each addition.
In a medium bowl, combine flour, baking powder, and salt. Add flour mixture alternately with milk, beginning and ending with flour mixture. Beat until combined. Stir in pecans and toffee bits. Spoon batter into prepared pan. Bake until a wood pick comes out clean, 75 to 85 minutes.
TIP: Cover the top with foil to prevent excess browning is essential. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely. Cake over cooled.
CARAMEL DRIZZLE:
In a medium saucepan, combine milk and sugarbring to a boil over medium-high heat, whisking frequently. Reduce heat, and simmer for 2 minutes, whisking frequently. Remove from heat; whisk in vanilla and butter. Before using, let cool for 5 minutes.
NOTE: be sure that you drizzle the caramel while it's still hot. The caramel does harden when cooled.
Tags
Cake