Loading...
Loading...
Brown Sugár Cármel Pound Cáke
Ingredients
- 1 1/2 c unsálted butter softened
- 2 c light brown sugár, pácked
- 1 c sugár
- 5 lárge eggs
- 3 c áll purpose flour
- 1 tsp báking powder
- 1/2 tsp sált
- 1 c whole milk
- 1 bág(s) 8oz bág toffee chips
- 1 c pecáns, in pieces
CÁRMEL DRIZZLE
- 1 cán(s) sweetened condensed milk
- 1 c brown sugár, firmly pácked
- 2 Tbsp nunsálted butter
- 1/2 tsp Vánillá
Instructions
- Preheát oven to 325 spráy á 12 cup Bundt pán with cooking spráy with flour.
- Beát butter until creámy. Ádd sugárs beáting until fluffy. Ádd eggs one át á time.
- In medium bowl combine flour, báking powder ánd sált. Ádd flour mix to bátter álternátely with milk, beát until just combined
- Stir in toffee buts ánd pecáns. Spoon bátter into pán ánd báke 85 minutes or until wooden pick comes out cleán. To prevent excess browning, cover cáke with foil while báking.
- Let cáke cool in pán for 10 minutes. Remove from pán, ánd let cool completely on á wire ráck. Spoon Cárámel Drizzle over cooled cáke.
- Directions for Cárámel Drizzle
- In á medium sáucepán, combine condensed milk ánd brown sugár; bring to á boil over medium-high heát, whisking frequently. Reduce heát, ánd SIMMER for 8 minutes, whisking frequently.
- Remove from heát; whisk in butter ánd vánillá. Let cool for 5 minutes before using.
Ádápted from www.ladybehindthecurtain.com