Toffee Brown Sugar Caramel Pound Cake

• servings: 12 servings
• total time: 1 hour 46 minutes

Ingredients

• 1 1/2 cups (24 TBS) unsalted butter, (softened)

• 2 cups light brown sugar, (packed)

• 1 cup granulated sugar

• 5 large eggs, (at room temperature)

• 3 cups all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1 cup whole milk, (at room temperature)

• 1 8 oz. bag of toffee bits (I use Heath Bits O' Brickle Toffee Bits)

• 1 cup pecans, chopped

• nonstick cooking spray

• 1 Recipe Easy Creamy Caramel Sauce

💗Caramel Sauce:

• 3/4 cup unsalted butter

• 1 1/2 cups light brown sugar, packed

• 2 tbsp water

• 2 tbsp corn syrup (optional but recommended)*

• 1/4 tsp salt, or more to taste

• ½ cup evaporated milk plus more as needed depending on desired consistency

• 1 tbsp vanilla extract

Directions

💗Caramel Sauce:

1. Add butter, brown sugar, water, corn syrup and salt to medium saucepan and heat over medium-low heat, stirring until butter melts.

2. Bring to a boil then reduce to a vigorous simmer, whisking CONSTANTLY until thickened, approximately 5-7 minutes. It will become very thick and frothy, but keep stirring, reducing the heat as needed as it thickens so it doesn't burn. If the caramel sauce still looks thin after you remove it from the heat and the bubbles subside, then return to a simmer.

3. Remove from heat and carefully stir in ½ cup evaporated milk (it will bubble a lot) and vanilla. Add additional evaporated milk to reach desired consistency, keeping in mind it will thicken as it cools.

💗Cake:

1. Preheat oven to 162C and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside.

2. Beat the butter until creamy then add sugars, beating until fluffy (no less than 3 minutes). Add eggs, one at a time, beating until just the yellow disappears after each egg.

3. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined. Stir in toffee bits and pecans then spoon batter into prepared pan.

4. Bake until a wood pick inserted near the center of cake comes out clean, 75 - 90 minutes (wide range due to different pan colors/shapes). You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.

5. Let cake cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel over cake and devour. (Slices are exponentially more delicious if heated in the microwave for 10-15 seconds or heat a plate of slices for 30 seconds.)

6. IF MAKING AHEAD: I suggest keeping the cake and caramel separate. Reheat the caramel just until warm. Working in batches, add slices of cake to plate and heat in the microwave for about 30 seconds then drizzle with caramel.