This Brown Sugar Caramel Pound Cake fills the bill for dessert for any occasion. A fancy dinner party or a family dinner or any other occasion you have.
I don’t often eat desserts after meals. But when I do I like something scrumptious like this pound cake!
Special occasions seem to cry out for a dessert. When hosting a dinner party, no matter how many people or how fancy, a great meal just has to have that final touch of a tasty dessert.
Desserts are perfect for holiday dinners, office gatherings, and birthday parties. Desserts have taken over as the norm in social events like these.
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Delicious pound cake featuring brown sugar, toffee chips and pecans with a brown sugar glaze.
- 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 8 oz bag toffee chips
- 1 cup pecans chopped
- 114 oz can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- ½ teaspoon vanilla extract
- Preheat oven to 325F. 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 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 you drizzle the caramel while it’s still HOT.
Enjoy!
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