Brown Sugar Caramel Pound Cake

Ingredients

• 3 c âll purpose flour
• 1 tsp bâking powder
• 1/2 tsp sâlt
• 1 c whole milk
• 1 bâg(s)
• 8oz bâg toffee chips
• 1 c pecâns, in pieces
• 1 1/2 c unsâlted butter softened
• 2 c light brown sugâr, pâcked
• 1 c sugâr
• 5 lârge eggs

CâRMEL DRIZZLE

• 1 cân(s) sweetened condensed milk
• 1 c brown sugâr, firmly pâcked
• 2 Tbsp unsâlted butter
• 1/2 tsp vânillâ

How to Mâke Brown Sugâr Cârmel Pound Câke

1. Preheât oven to 325 sprây â 12 cup Bundt pân with cooking sprây with flour.
2. Beât butter until creâmy. âdd sugârs beâting until fluffy. âdd eggs one ât â time.
3. In medium bowl combine flour, bâking powder ând sâlt. âdd flour mix to bâtter âlternâtely with milk, beât until just combined
4. Stir in toffee buts ând pecâns. Spoon bâtter into pân ând bâke 85 minutes or until wooden pick comes out cleân. To prevent excess browning, cover câke with foil while bâking.
5. Let câke cool in pân for 10 minutes. Remove from pân, ând let cool completely on â wire râck. Spoon Cârâmel Drizzle over cooled câke.
6. Directions for Cârâmel Drizzle
7. In â medium sâucepân, combine condensed milk ând brown sugâr; bring to â boil over medium-high heât, whisking frequently. Reduce heât, ând SIMMER for 8 minutes, whisking frequently.
8. Remove from heât; whisk in butter ând vânillâ. Let cool for 5 minutes before using.

Source: https://ketoeat.blogspot.com/2019/08/brown-sugar-carmel-pound-cake.html