Caramel Brown Sugar Cake (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 cup pecans, chopped
02 -
1 cup whole milk
03 -
5 large eggs
04 -
1 ½ cups butter, softened
05 -
½ teaspoon salt
06 -
3 cups all-purpose flour
07 -
1 8oz bag toffee chips
08 -
1 teaspoon baking powder
09 -
2 cups packed light brown sugar
10 -
1 cup granulated sugar
→ Caramel Drizzle
11 -
2 tablespoons butter
12 -
1 14oz can sweetened condensed milk
13 -
½ teaspoon vanilla extract
14 -
1 cup brown sugar
# Instructions:
01 -
Turn your oven to bake at 325°F. Grease a 12-cup Bundt pan well, then dust it lightly with flour or use cooking spray.
02 -
Soften the butter, then beat it in a large bowl until it’s creamy. Gradually beat in the sugars, and add the eggs one by one.
03 -
Grab a medium bowl and stir together the flour, baking powder, and salt until evenly mixed.
04 -
Gradually combine the dry and wet ingredients, alternating with the milk. Mix just enough to combine. Stir in the toffee bits and pecan pieces last.
05 -
Gently pour the batter into your prepared pan. Bake for 85 minutes or until a skewer poked in the middle comes out clean. Tent loosely with foil while baking to avoid browning too much.
06 -
Leave the cake in the pan for 10 minutes to cool a little. Then carefully flip it out onto a wire rack to finish cooling.
07 -
In a saucepan, whisk the condensed milk and sugar over medium-high heat until bubbling. Lower the heat to simmer for 8 minutes, stirring often. Take it off the heat, stir in the butter and vanilla, and let it sit for a few minutes.
08 -
While the caramel is still warm, drizzle it over the completely cooled cake using a spoon.
# Notes:
01 -
Use foil to keep the cake from browning too much while baking.
02 -
Pour the caramel sauce right away while it’s still hot to coat the cake evenly.