Brown Sugar Caramel Pound Cake
A delicious variation on the traditional pound cake! As noted in the recipe, the main ingredient measurements are by weight NOT volume. You'll notice that they are all one pound each. THAT'S what makes a TRUE pound cake. 50
cut into chunks and softened
brown sugar, light
8 oz. sugar
at room temperature
sifted, or all-purpose flour
milk, sweetened condensed
Main ingredient measurements are by weight not volume.
It's best to do this in a stand mixer with the paddle attachment. And don't forget to scrape down the sides of the bowl about halfway through each step.
Preheat oven to 325, grease and flour a 12 cup Bundt pan
Beat butter until creamy. Add sugars beating until fluffy.
Add eggs one at a time. Beat in the vanilla and salt. Add flour mix to batter in three installments, beat until smooth.
Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean.
I like to use bamboo skewers to check a deep cake.
To prevent excess browning, cover cake with foil while baking.
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 frequently.
Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.
When cooled the caramel does somewhat harden.