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Brown Sugar Caramel Pound Cake

This deliciously dense flavorful Brown Sugar Pound Cake is just what your dessert table needs! A very moist delicious bundt cake filled with toffee bits, brown sugar and pecans, with tons of caramel flavor.
Be the hit of the dinner party and show up with this Brown Sugar Pound Cake. This is one of the most requested desserts among my friends and I bet it will be the same with yours. Spread the love and take the recipe with you to share. I look forward to making this cake every Fall.

Let’s not forget about the amazing caramel that is drizzled over the top of the Brown Sugar Pound Cake! To get the recipe for this caramel
The Brown Sugar Pound Cake batter fits perfectly in a 15 cup bundt pan and bakes beautifully to the top. It’s very important that you make sure your bundt pan will hold 15 cups of batter. The last thing you need is a huge mess. Check below for my VERY important tip!

Drum roll please………BROWN BUTTER! Of coarse the original recipe is perfect, but I decided to pump up the nutty flavor and add brown butter! If you’ve never baked with brown butter you are in for a treat

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
1 cup pecans, chopped

Carmel Drizzel:

1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

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Directions :

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently.
Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.
When cooled the caramel does somewhat harden.

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