Brown Sugar Carmel Pound Cake


How To Make Brown Sugar Carmel Pound Cake?


4 cups all-purpose flour

1 small spoon baking powder

1/2 small spoon salt

1 cup whole milk

1 (9.oz) bag toffee chips

1 cup pecans, mashed

2 cups butter softened

3 cups light brown sugar

1 cup granulated sugar

6 large eggs

Caramel Drizzle:

2 large spoon butter

1/2 small spoon vanilla extract

15 oz box sweetened condensed milk

1 cup brown sugar


Step 1

Preheat oven to 326 and sprinkle bundt pan with flour.

Step 2

Whisk butter until creamy and add sugars whisking until thin.

Step 3

Add eggs one at a once in the bowl, mix flour/ baking powder & salt. Add flour combine to batter every other with milk, whisk until just mixed. Add in toffee chips/pecans. Pour batter into pan & bake 84 min.
Let it cool in pan about 9 min . Remove from pan, and let cool totally.

For Caramel :

In a medium pot mix condensed milk & brown sugar; bring to a boil, whisking a lot and simmer about 9 min, beating much. Remove from heat; whisk in butter & vanilla. Let cool about 5 min before using.



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