Brown Sugar Caramel Pound Cake

Ingredients:

Cake:

• 1 ½ 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
• ½ teaspoon salt
• 1 cup whole milk
• 1 (8 oz) bag toffee chips (e.g., Heath)
• 1 cup pecans, chopped

Caramel Drizzle:

• 1 (14 oz) can sweetened condensed milk
• 1 cup brown sugar
• 2 tablespoons butter
• ½ teaspoon vanilla extract

Instructions:

1. Prepare the Oven and Pan:

   Preheat your oven to 325°F (160°C). Thoroughly coat a 12-cup Bundt pan with cooking spray, or grease it and dust with flour to prevent sticking.

2. Make the Cake Batter:

   In a large mixing bowl, beat the softened butter until creamy.

   Gradually add the brown sugar and granulated sugar, beating the mixture until it becomes light and fluffy.

   Add the eggs one at a time, making sure each is fully incorporated before adding the next.

   In a separate medium bowl, whisk together the flour, baking powder, and salt.

   Gradually add the flour mixture to the butter mixture, alternating with the milk. Beat until just combined to avoid overmixing.

   Gently fold in the toffee chips and chopped pecans.

3. Bake the Cake:

   Spoon the batter into the prepared Bundt pan, spreading it evenly.

   Bake for approximately 85 minutes, or until a wooden pick inserted into the center comes out clean. If the cake starts to brown too quickly, cover it loosely with foil during the last 15-20 minutes of baking.

   Once baked, allow the cake to cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.

4. Prepare the Caramel Drizzle:

   In a medium saucepan, combine the sweetened condensed milk and brown sugar. Bring the mixture to a boil over medium-high heat, whisking frequently to avoid burning.

   Once it reaches a boil, reduce the heat to low and let it simmer for 8 minutes, continuing to whisk frequently until the mixture thickens.

   Remove the saucepan from heat and whisk in the butter and vanilla extract. Allow the caramel to cool for about 5 minutes.

5. Finish the Cake:

   Once the cake has cooled completely, drizzle the warm caramel sauce generously over the top. For best results, drizzle the caramel while it is still hot.

Enjoy your Brown Sugar Caramel Pound Cake with its rich, buttery flavor and a delightful crunch from the toffee chips and pecans, all topped off with a smooth, sweet caramel drizzle!