Brown Sugar Caramel Pound Cake with Caramel Drizzle

This brown sugar caramel pound cake is incredible. It's fluffy and moist as heck. Full of buttery, vanilla, caramel flavours.

Pound Cake:
1½ cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour, unbleached
1 tsp. baking powder
½ tsp. kosher salt
1 cup whole milk
1 (8 oz) bag toffee chips
1 cup pecans, chopped

Caramel Drizzle:
1 (14 oz) can sweetened condensed milk
1 cup brown sugar
2 Tbsp. butter
½ tsp. pure vanilla extract

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Spray a 12 cup Bundt pan with cooking spray or grease and dust with flour.

Make the Pound Cake:
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

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.

Make the Caramel Drizzle:
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. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.

Cook's Notes: Make sure to drizzle the caramel while it's still hot.