in Cake, Dessert, Uncategorised

Brown Sugar Caramel Pound Cake

by P. Powel August 6, 2020, 8:33 pm 1.3k Views

INGREDIENTS

For the Cake:
1 1/2 cups salted butter, softened
2 cups light brown sugar, packed
3/4 cups granulated sugar
5 large eggs, room temp
3 cups all purpose flour
1 tsp baking powder
1/2 tsp table salt
1 cup whole milk
4 oz crunchy toffee chips
1 cup pecans, chopped
For the Caramel:
1 can (14 oz) sweetened condensed milk
2/3 cup brown sugar, packed
2 TB salted butter
1 tsp pure vanilla extract

INSTRUCTIONS

Preheat oven to 325F, with rack on lower middle position.
Generously grease and flour the bottom and sides of a large/deep Bundt pan.
In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugars until fluffy and light using medium-high speed. Add eggs and beat to combine. Add milk and beat to combine.
In a medium bowl, combine the flour, baking powder, and salt. Add flour mixture to the butter batter on low speed, just until combined; do not over mix.
Using a rubber spatula, gently fold in the toffee bits and pecans into the batter. Transfer to greased/floured Bundt. There should be about 11/2 inches of room left at the top, if pan is large enough. If not, be sure to leave room at the top for rising.
bake 80-82 minutes or just until a toothpick inserted in center comes out almost clean, with a few tender crumbs attached. If cake browns too quickly, cover lightly with foil during the last 15-30 minutes of baking.
Cool in pan for 10-15 minutes. Very carefully separate the cake from pan by running a very thin knife around the sides and center. Gently remove cake from pan and let it cool completely on wire rack.
When almost ready to serve, make the caramel drizzle: In a saucepan, combine sweetened condensed milk with brown sugar. Bring to a boil over mdeium high heat, whisking often. Immediately reduce heat and simmer for 10 minutes, whisking often.
Whisk in butter and vanilla and simmer/whisk for another 5 minutes. Caramel should be a thickened consistency. If not, whisk a bit longer and let it cool a bit to gain thickness. Drizzle the caramel while it is still quite warm. Once it cools, it will become thick and sticky.