Brown Sugar & Caramel Bundt Cake
- Servings: 12-16
- Prep Time: 10 minutes
- Cook Time: 75-85 minutes
- Total Time: 85-95 minutes
|1½ cup||Butter, softened|
|2 cups||Packed Light Brown Sugar|
|1 cup||White Sugar|
|3 cups||All Purpose Flour|
|1 tsp||Baking Powder|
|1 cup||Whole Milk|
|1× 8 oz||Bag|
|1 cup||Chopped Pecans|
|1× 14 oz can||Sweetened Condensed Milk|
|1 cup||Packed Brown Sugar|
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick spray. Beat butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder and salt. Gradually add flour mixture to the butter mixture in thirds, alternating with milk, beginning and ending with the flour. Beat until just combined. Stir in toffee bits and pecans.
Spoon batter into pans. Bake until a wooden pick inserted comes out clean, 75-85 minutes. Let cool in pan for 30 minutes, then remove and place on wire rack. Spoon caramel drizzle over cake.
In a medium saucepan, combine condensed milk and brown sugar, then bring to a boil over medium high heat, whisking frequently. Reduce heat and simmer for 5 minutes, whisking frequently. Remove from heat, then whisk in butter and vanilla.
Make sure to drizzle the caramel on the cake while it is still hot, or it may harden.