Brown Sugar Carmel Pound Cake

I made this cake for our Capricorn Party. I first seen it on Pinterest. When I went to look for the recipe the first few pins didn't have a follow through site to a recipe. So I finally went on line and just entered the name. I found the same picture and recipe several different places on the Internet. It is simply AWESOME.

 

1 1/2 c unsalted real butter softened

2 c light brown sugar, packed

1 c sugar

5 large eggs

3 c all purpose flour

1 tsp baking powder

1/2 tsp salt

1 c whole milk

1 bag(s) 8oz bag toffee chips

1 c pecans, in pieces

CARAMEL DRIZZLE

1 can(s) sweetened condensed milk

1 c dark brown sugar, firmly packed

2 Tbsp unsalted real butter

1/2 tsp vanilla

1/2 tsp Caramel extract

Directions

1 Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.

2

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time.

3

In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined

4

Stir in toffee bits and chopped 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.

5

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.

6

Directions for Caramel Drizzle

7

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.

8

Remove from heat; whisk in butter, vanilla & caramel extract. Let cool for 5 minutes before using.

9

NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

NOTE: Fill pan as you would any other cake leaving room for it to rise, you may have some batter left over.

 

I added the caramel extract because it just needed a bit more umph to kick it up a notch. My oven is electric and of an average age, meaning not new but not super old either. It actually took me about an extra half hour or so to firm up the center around the Bundt pan middle hole.

This is a crowd pleaser. Several people asked for the recipe and EVERYONE who tried it loved it. I am going to try and replicate this same recipe and taste with Whole Wheat Pastry Flour so I that the recipe would be clean and healthy.

 

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