BROWN SUGAR CARMEL POUND CAKE

 


 

This delicious cake, rich in brown sugar, is just what your dessert table needs ! This delicious bouquet is filled with bits of toffee, brown sugar and walnuts flavored with caramel.  *** I just added *** This adorable cake got makeup! Scroll down to see the new component! Watch a new video! Keep kids busy with free activity sheets and coloring pages! Scroll down to link.

 

* Ingredients :

 

° 1 1/2 cups softened butter

° 2 cups light brown sugar

° 1 cup granulated sugar

° 5 large eggs

° 3 cups all-purpose flour

° 1 teaspoon baking powder

° Half a teaspoon of salt

° 1 cup whole milk

° An 8-ounce bag of toffee chips (I use heath)

° 1 cup chopped pecans

 

+ Caramel drizzle:

 

° 1-14 ounce condensed milk (sweetened)

° 1 cup brown sugar

° 2 tablespoons butter

° Half a teaspoon of vanilla extract

 

* Directions :

 

Preheated oven to 325 pinch 12 cups with cooking spray or lard and sprinkle with flour

Whip the butter until creamy. Add sugar by whisking until fluffy. Add eggs one at a time. In a medium bowl, mix the flour, baking powder, and salt. After that we add the flour mixture to the mixture alternating with the milk and beat until it is homogeneous. Toffee and walnut chips are added. In the pan, put the mixture with a spoon and bake until clean, about 85 minutes. The cake should be covered with foil while baking to prevent it from turning brown excessively.

 

Let the cake cool in the pan for 10 minutes. When done, remove it from the skillet and let it cool completely on a wire rack. Spoon the caramel drizzle over a cold bun.

 

+Directions for caramel drizzle

Combine condensed milk and brown sugar in a medium saucepan; Bring to a boil over medium-high heat with frequent whisking. Slowly reduce the heat and allow it to sit for 8 minutes with repeated whisking. Removing from heat Whisk the butter and vanilla together. Let it cool down for 5 minutes before use. Note: Make sure to sprinkle it with caramel while it's still hot.

 

ENJOY !