This is a winner! Moist, flavorful, beautiful, tall bundt cake with toffee bits, pecan pieces, and caramel sauce. This cake might almost make you forget about chocolate!
Brown Sugar Pound Cake:
1½ cups butter, softened
2 cups brown sugar
1 cup sugar
1 cup whole milk
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 (8 oz) pkg toffee bits
1 cup chopped pecans
Preheat oven to 325°. Spray bundt pan with nonstick spray and sprinkle with flour. In large bowl of mixer, cream butter, brown sugar, and sugar. Mix in eggs one at a time. In medium bowl, stir together flour, baking powder, and salt. Add dry ingredients alternately with milk, mix until well combined. Mix in toffee bits and pecans. Spoon batter into prepared pan. Bake 75-85 minutes, until pick inserted in center comes out clean (I had to bake mine about 90 min). Cover cake during baking if starts to get too brown. Cool cake in pan 30 minutes. Remove cake from pan and cool completely on wire rack. Put cake on serving plate and drizzle with caramel sauce. Cake recipe from ladybehindthecurtain.com.
1 (14 oz) can sweetened condensed milk
1 cup brown sugar
2 Tbl butter
1/2 tsp vanilla
Combine sweetened condensed milk and brown sugar in saucepan. Bring to boil over medium-high heat whisking constantly. Remove from heat, add butter and vanilla. Drizzle sauce over cake while it is warm, it thickens as it cools.
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