Brown sugar pound cake may be the best cake you\u2019ve ever tasted! Dense, moist, and molasses-and-caramel-flavored \u2013 perfect to bake in chilly weather.<\/p>\n
This brown sugar caramel pound cake is one of those things. Mercy. Excuse the crappy picture by the way. Would you look at me differently if I told you that every time I got a slice I \u00a0had to sing \u201cI want some of your brown shuuuuga!\u201d ? I really did and now that you\u2019ve just read that \u00a0I can bet a dollar you\u2019ll probably do the same thing. \u00a0We\u2019re in this together now.<\/p>\n
1 \u00bd cups butter softened <\/p>\n Continue Reading in next page<\/em><\/strong><\/span><\/p>\n Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour
\n2 cups light brown sugar, packed
\n1 taza de az\u00facar granulada
\n5 large eggs
\n3 cups all-purpose flour
\n1 cucharadita de polvo de hornear
\n\u00bd Cucharadita de sal
\n1 cup whole milk
\n1 8oz bag toffee chips (I use Heath)
\n1 cup pecans, chopped
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\n<\/em>Caramel Drizzle:<\/strong>
\n1 \u2013 14 oz can sweetened condensed milk
\n1 cup brown sugar
\n2 tablespoons butter
\n\u00bd teaspoon vanilla extract<\/p>\nHow To Make Brown Sugar Carmel Pound Cake :<\/h3>\n
\nBeat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
\nLet cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.
\nDirections for Caramel Drizzle
\nIn 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 to drizzle the caramel while it\u2019s still HOT.<\/p>\n