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:
Preheat oven to 350 degrees. Spray 12 cup fluted or tube cake pan with nonstick baking spray with flour.
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugars, beating until fluffy.
Add eggs, one at a time, beating well after each addition.
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.
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.
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.
Directions for Caramel Drizzle:
In a medium saucepan, combine condensed milk and brown sugar. Bring to a boil over medium high heat, whisking constantly.
Reduce heat, and simmer for 8 minutes, whisking constantly.
Remove from heat, whisk in butter and vanilla. Let cool for 5 minutes.