Brown Sugar Caramel Bundt Pound Cake

10-12
Servings
15m
Prep Time
85m
Cook Time
1h 40m
Ready In


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Original recipe yields 10-12 servings
OK
  • FOR THE POUND CAKE
  • FOR THE CARAMEL DRIZZLE

Nutritional

  • Serving Size: 1 (292.7 g)
  • Calories 1036
  • Total Fat - 51.1 g
  • Saturated Fat - 22.3 g
  • Cholesterol - 190.5 mg
  • Sodium - 580.7 mg
  • Total Carbohydrate - 136.9 g
  • Dietary Fiber - 4.7 g
  • Sugars - 95.9 g
  • Protein - 11.9 g
  • Calcium - 165.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 325 and spray a 12 cup Bundt pan with cooking spray with flour.

FOR THE CAKE


Step 2

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time.

Step 3

In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans.

Step 4

Spoon batter into pan. Bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Step 5

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

FOR THE CARAMEL DRIZZLE


Step 6

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.

Step 7

Remove from heat; whisk in butter and vanilla.

Step 8

Let cool for 5 minutes before using.

Step 9

* NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden*

Tips & Variations


No special items needed.

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