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 (I use Heath)
1 cup pecans, chopped
Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
- Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour
- Beat butter until creamy.
- Add sugars beating until fluffy.
- Add eggs one at a time.
- In medium bowl, combine flour, baking powder and salt.
- Add flour mix to batter alternately with milk, beat until just combined.
- Stir in toffee chips and pecans.
- Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Directions for Caramel Drizzle
- In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently.
- Reduce heat, and SIMMER for 8 minutes, whisking frequently.
- Remove from heat; whisk in butter and vanilla.
- Let cool for 5 minutes before using.
NOTE: Make sure to drizzle the caramel while it’s still HOT.
Spoon caramel drizzle over cooled cake.
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