Dawn Stevens whips up and shares the recipe for brown sugar pound cake with caramel topping from her sister-in-law Jocelyn Beard.
1-1/2 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
1/2 teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped
1 recipe CARAMEL DRIZZLE (see below)
Preheat oven to 325 degrees.
Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
Spoon batter into prepared pan.
Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
Let cake cool in pan for 30 minutes.
Remove from pan, and let cool completely on a wire rack. NOTE: Don't freak out if some of the cake sticks. Mine did too. It's because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!
Spoon Caramel Drizzle over cooled cake.
1 - 14 ounce can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
Reduce heat, and SIMMER for 5 minutes, whisking constantly.
Remove from heat; whisk in butter and vanilla.
NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.