TOFFEE & BROWN SUGAR POUND CAKE
This toffee and brown sugar pound cake has a soft inside with a nice outer crust. Sweet and buttery with bits of toffee and pecans throughout, you'll find yourself snagging just one more slice of this pound cake. Drizzling with caramel and sprinkling with pecans takes this easy pound cake over the top. A divine fall dessert.
Provided by Joan Penney
Categories Other Breakfast
Time 1h50m
Number Of Ingredients 13
Steps:
- 1. DO NOT PREHEAT OVEN. Start cake in COLD oven.
- 2. Beat butter at medium speed with electric mixer until creamy.
- 3. Gradually add sugars, beating until light and fluffy.
- 4. Add eggs, 1 at a time, beating just until the yellow disappears.
- 5. In another bowl combine flour, baking powder, and salt.
- 6. Add to butter mixture alternately with sweetened condensed milk and milk, beginning and ending with flour. Beat batter at low speed just until blended.
- 7. Add vanilla, toffee pieces, and pecans. Stir with a wooden spoon until blended.
- 8. Grease and flour 12 cup Bundt pan.
- 9. Pour batter into prepared Bundt pan.
- 10. Place pan in cold oven, set oven temp to 325.
- 11. Bake 85-90 minutes or until long wooden pick inserted near middle of the cake comes out clean.
- 12. Cool on wire rack 10-15 minutes.
- 13. Remove from pan; cool on wire rack.
- 14. Serve as is or drizzle with caramel topping (I use Sea Salt Caramel Syrup by Sonoma Syrup Co).
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