BROWN SUGAR CARMEL POUND CAKE

 

INGREDIENTS:

• 5 large eggs.
• 1½ Cups.Of soft butter.
• 2 Cups.Of light packed brown sugar.
• 1 medium bag.Of toffee chips, use the 8-oz size.
• 1 Cup.Of chopped pecans.
• 1 Cup.Of granulated sugar.
• 1 Cup.Of whole milk.
• 3 Cups.Of all-purpose flour.
• 1 Small spoon.Of baking powder.
• ½ Small spoon.Of salt.

FOR THE CARAMEL DRIZZLE:

• 1 Large can.Of sweetened condensed milk, 14-oz can.
• 1 Cup.Of brown sugar.
• 2 Large spoons.Of soft butter.
• ½ Small spoon.Of vanilla extract.

INSTRUCTIONS:

• Step 1 – Set the temperature of your oven at 325 degrees and you need to grease and brush a 12 cup Bundt pan with cooking spray or grease.

• Step 2 – Mix butter until smooth, and beat sugar until smooth and fluffy. And add eggs one by one.

• Step 3 – In a medium bowl, you need to mix the dry ingredients; incorporate the flour with the baking powder and salt.

• Step 4 – Then mix the dry mixture into the batter in alternating succession with milk, beat until just mixed. Blend with toffee chip and chopped pecans.

• Step 5 – Spoon batter into baking pan and allow to bake until a wooden tester inserted into the center comes out clean.

• Step 6 – To avoid over-browning, cover the cake while it bakes.

• Step 7 – Let the cake cool for 10 minutes in the pan. Enable to cool off fully on a wire rack. Spoon a dollop of caramel over the cake.

TO MAKE A CARAMEL DRIZZLE, FOLLOW THE DIRECTIONS BELOW:

• Step 1 – Combine condensed milk and brown sugar in a medium saucepan; bring to a boil over medium-high flame, whisking continuously.

• Step 2 – Simmer for 8 minutes on low pressure, whisking regularly.

• Step 3 – Remove from the fire and whisk in the butter and vanilla extract. Enable 5 minutes for cooling before using.

NOTE: Drizzle the caramel sauce when it’s still heavy.
ENJOY IT!!