Brown Sugar Pound Cake with Caramel Drizzle

Ingredients for Cake:

1½ cups butter, softened
2 cups firmly packed light brown sugar
1 cup sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8-ounce package toffee bits
1 cup chopped pecans
Ingredients for Caramel Drizzle:
1 14-ounce can sweetened condensed milk
1 cup firmly packed light brown sugar
2 tablespoons butter
 ½ teaspoon vanilla extract
Directions for cake:
  1.  Preheat oven to 350 degrees.  Spray 12 cup fluted or tube cake pan with nonstick baking spray with flour.
  2. In a large bowl, beat butter at medium speed with an electric mixer until creamy.  Add sugars, beating until fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, combine flour, baking powder, and salt.  Gradually add flour mixture to butter mixture, 1 cup at a time, alternately with milk, beginning and ending with flour mixture.  Beat just until combined.  Stir in toffee bits and pecans.  Spoon batter into prepared pan.
  5. Bake until a wooden pick inserted in the center comes out clean, approximately 1 hour and 15-25 minutes.  Cover top of cake with aluminum foil to prevent excess browning, if necessary.
  6. Let cake cool in pan for 10 minutes.  Remove from pan and let cool completely on a wire rack.
  7. Spoon caramel drizzle over cooled cake.
Directions for Caramel Drizzle:
  1.  In a medium saucepan, combine condensed milk and brown sugar.  Bring to a boil over medium high heat, whisking constantly.
  2. Reduce heat, and simmer for 8 minutes, whisking constantly. 
  3. Remove from heat, whisk in butter and vanilla.  Let cool for 5 minutes.

Cooking With Crevolyn
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