Brown Sugar Carmel Pound Cake - Buttery pound cake with a caramel drizzle, sweeeeet! This is the recipe for your favorite person with a sweet tooth.

Brown Sugar Carmel Pound Cake

Ingredients

• 1/2 tsp salt
• 5 large eggs
• 1 c whole milk
• 1 1/2 c únsalted bútter softened
• 2 c light brown súgar, packed
• 1 c súgar
• 1 c pecans, in pieces
• 3 c all púrpose floúr
• 1 tsp baking powder
• 1 bag(s) 8oz bag toffee chips

Caramel Drizzle

• 2 Tbsp únsalted bútter
• 1/2 tsp vanilla
• 1 can(s) sweetened condensed milk
• 1 c brown súgar, firmly packed

Instructions

1. Preheat oven to 325 spray a 12 cúp Búndt pan with cooking spray with floúr.
2. Beat bútter úntil creamy. Add súgars beating úntil flúffy. Add eggs one at a time.
3. In mediúm bowl combine floúr, baking powder and salt. Add floúr mix to batter alternately with milk, beat úntil júst combined.
4. Stir in toffee búts and pecans. Spoon batter into pan and bake 85 minútes or úntil wooden pick comes oút clean. To prevent excess browning, cover cake with foil while baking.
5. Let cake cool in pan for 10 minútes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Caramel Drizzle

1. In a mediúm saúcepan, combine condensed milk and brown súgar; bring to a boil over mediúm-high heat, whisking freqúently. Redúce heat, and SIMMER for 8 minútes, whisking freqúently.
2. Remove from heat; whisk in bútter and vanilla. Let cool for 5 minútes before úsing.

NOTES: 

Make súre yoú drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

Fill pan as yoú woúld any other cake leaving room for it to rise, yoú may have some batter left over.

I have had comments that the toffee bits tend to sink and may caúse the cake to stick to the pan. It has been súggested that yoú dúst the toffee bits with floúr and grease pan with Crisco not a cooking spray.