Brown Sugar Caramel Bundt Pound Cake
Recipe: #22009
December 04, 2015
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, July 4th, Labor Day, Mothers Day Potluck, Thanksgiving, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
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Ingredients
- FOR THE POUND CAKE
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- FOR THE CARAMEL DRIZZLE
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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 by Step Method
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
No special items needed.