Brown Sugar Carmel Pound Cake

This Brown Sugar Caramel Pound Cake is a moist, dense, and flavorful dessert, perfect for chilly weather or anytime you need a comforting treat. The combination of brown sugar and molasses gives it a rich, caramel flavor, while the toffee chips and pecans add a delightful crunch. Topped with a homemade caramel drizzle, this cake is irresistible!

Ingredients

For the 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 (I use Heath)
• 1 cup pecans (chopped)

For the Caramel Drizzle:

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

Instructions

For the Cake:

1. Preheat the oven to 325°F (163°C). Spray a 12-cup Bundt pan with cooking spray or grease and dust with flour.
2. Beat the butter in a large bowl until creamy. Add the light brown sugar and granulated sugar, beating until fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a medium bowl, combine the flour, baking powder, and salt.
5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the toffee chips and chopped pecans.
7. Spoon the batter into the prepared Bundt pan and smooth the top.
8. Bake for 85 minutes or until a wooden pick inserted into the center comes out clean. (To prevent over-browning, cover the cake with foil during the first 40 minutes of baking.)
9. Let the cake cool in the pan for 10 minutes. Then remove from the pan and cool completely on a wire rack.

For the Caramel Drizzle:

1. In a medium saucepan, combine the sweetened condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently.
2. Once boiling, reduce the heat and simmer for 8 minutes, whisking often.
3. Remove from heat and whisk in the butter and vanilla extract.
4. Let the caramel cool for 5 minutes before using. (Make sure the drizzle is still HOT when you pour it over the cake.)

To Serve:

1. Once the cake is completely cool, drizzle the caramel sauce over the cake.
2. Slice and serve! Enjoy the rich, sweet, and decadent flavor of this Brown Sugar Caramel Pound Cake. Perfect with a cup of coffee or tea!

Note:

This cake is dense and moist, and the homemade caramel drizzle takes it to the next level. It’s sure to be a hit with anyone who loves sweet, comforting desserts!