Brown Sugar Caramel Pound Cake with Toffee & Pecans
Indulge in a moist brown sugar caramel pound cake with rich toffee chips, crunchy pecans, and a luscious caramel drizzle.
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Cooking tools:
- Stand mixer
- Bundt pan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Sifter
- Cooling rack
- Saucepan
- Oven
- Aluminum foil
- Plastic wrap
- Cake dome
- Hand mixer
- Plate
- Kitchen timer
Ingredients
- 1 ½ 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
- ½ teaspoon salt
- 1 cup whole milk
- 1 8 oz bag toffee chips (e.g., Heath)
- 1 cup pecans, chopped
- 1 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- ½ teaspoon vanilla extract
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