This is one of my new favorite cakes! It was so yummy! My niece is starting her service today as a missionary for our church and so last night the family had a little get together to send her off and wish her well. I made cakes! I made the Triple Chocolate Bundt Cake which is already on the blog and this one. The recipe comes from a blog called “Lady Behind the Curtain”.
1 1/2 cups butter, softened
2 cups brown sugar, packed
1 cup sugar
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 (8 ounce) bag toffee bits
1 cup pecans, chopped
1 recipe Caramel Drizzle (see below)
1 Preheat oven to 325.
2 Spray 12 cup Bundt pan (I used my tube pan because I had just used my Bundt pan for the other cake) with nonstick cooking spray for baking (or with flour). (Be generous here, my cake totally stuck!)
3 Beat butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt in separate bowl. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour. Beat until just combined. Stir in toffee and pecans.
4 Spoon batter into pan.
5 Bake until toothpick inserted near center comes out clean, about 75 – 85 minutes.
6 Let cake cool in pan for 30 minutes.
7 Remove from pan and let cool completely.
8 Spoon caramel drizzle over cooled cake.
Easy Caramel Drizzle
1 (14 ounce) can sweetened condensed milk
1 cup brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla
1 In medium saucepan, combine milk and sugar, bring to a boil over medium high heat, whisking constantly.
2 Reduce heat and simmer 5 minutes, whisking constantly.
3 Remove from heat and whisk in butter and vanilla.
4 Be sure to drizzle over cake while topping is hot!