Brown Sugar Caramel Pound Cake
Delicious homemade Brown Sugar Caramel Pound Cake recipe, easy to prepare and full of flavor!
Brown Sugar Caramel Pound Cake
Delicious homemade Brown Sugar Caramel Pound Cake recipe, easy to prepare and full of flavor!
Ingredients
Method
- Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust 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 chips 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.
- 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 to drizzle the caramel while it’s still HOT
Tips for the Best Brown Sugar Caramel Pound Cake
- Pre-heat & Prep: Always gather all ingredients before cooking brown sugar caramel pound cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
