Brown Sugar Pound Cake

If you don't like caramel, rich decadent desserts, then this one isn't for you. I, however, like them very much, so when I saw the recipe while perusing Pinterest one day for Brown Sugar Pound Cake, I knew I had to give it a try. It is very, very good, but the caramel drizzle is so rich and thick that it is not for the faint of heart... or diabetics. Just be warned. lol This recipe is definitely worth a try. Lots of brown sugar, pecans, and toffee bits in this moist cake, but the shining star is definitely that caramel drizzle.

1-1/2 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
1/2 teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped

Preheat oven to 325 degrees. Spray a 12-cup Bundt pan with nonstick baking spray with flour. Set aside.

Beat the butter 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 in thirds, alternately with milk, beginning and ending with flour mixture.

Beat until just combined. Stir in toffee bits and pecans.

Spoon batter into prepared pan.

Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. Cover top of cake with foil to prevent excess browning if necessary. Let cake cool in pan for 30 minutes. Remove from pan, and let cool completely on a wire rack.

Caramel Drizzle

1 - 14 ounce can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract

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 5 minutes, whisking constantly. Remove from heat; whisk in butter and vanilla.

Make sure to drizzle the caramel while it's still hot. When cooled the caramel does somewhat harden.