Saturday, June 7, 2014

Brown Sugar Bundt Cake

The ultimate Brown Sugar Bundt Cake..So moist and full of flavor, with added toffee bits, pecans and drizzled caramel sauce, not many ingredients and you will have these already in your pantry, if you are looking for a cake that everyone will love here it is..Enjoy!!

  • 1-1/2 cups butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 – 8 ounce bag of toffee bits
  • 1 cup pecans, chopped
  • caramel sauce  ( recipe on my blog)

  1. Preheat oven to 325 degrees.
  2. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
  3. Beat the 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 butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
  4. Spoon batter into prepared pan
  5. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
  6. Cover top of cake with foil to prevent excess browning if necessary.
  7. Let cake cool in pan for 1 hour
  8. Remove from pan, and let cool completely on a wire rack. If it sticks a tiny bit to the pan, that is okay because the cake is so moist. 
  1. Spoon Caramel Drizzle over cooled cake.

No comments: