Friday, March 14, 2014

Brown Sugar Toffee Pound Cake


Brown Sugar Pound Cake with Toffee bits and Pecans.

Note: the comments noted that this really rich, cut the icing in half or try a light pineapple, lemon or blueberry glaze frosting.

1-1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped
1 recipe CARAMEL DRIZZLE (below)

Oven 325.
Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.

Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan.

Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. It’s because this cake is so moist. We get to cover all the imperfections with yummy caramel!

Easy Caramel Drizzle Sauce
1 - 14 ounce can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.
Reduce heat, and SIMMER for 5 minutes, whisking constantly.
Remove from heat; whisk in butter and vanilla.
NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden, paula deen

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