Brown Sugar Caramel Pound Cake

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 3 cups Brown sugar, light packed
  • 1/2 cup Butter flavored shortening
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 3 tsp Vanilla

• Dairy

  • 1 1/8 cup Butter
  • 1/2 cup Buttermilk
  • 1 14 oz can Condensed milk, sweetened
  • 1/2 cup Heavy whipping cream

• Desserts

  • 1/2 cup Pecan cookie pieces & toffees
  • 1 cup Toffee baking bits

Found on divascancook.com

Description

Ingredients

• 1 cup butter, softened
• ½ cup butter-flavored shortening
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup buttermilk
• ½ cup heavy whipping cream
• 1 cup toffee baking bits, plus more for garnish
• FOR CARAMEL FROSTING
• 14 oz can sweetened condensed milk
• 1 cup light brown sugar, packed
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• ½ cup pecan cookie pieces & toffees bits (optional garnish)

Directions

• Preheat oven to 325. F.
• Generously grease and lightly flour bundt pan. Set aside.
• In a large bowl, cream together butter and shortening.
• Mix in brown sugar and white sugar.
• Add eggs, one at a time, beating well after each egg.
• Fold in vanilla extract. Set aside.
• In a medium bowl, whisk together flour, baking powder and salt.
• Gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.
• Mix well until combined being sure to scrape down the sides of the bowl.
• Fold in toffee pieces. (Can also add in some pecan pieces if desired)
• Pour batter evenly into prepared bundt pan.
• Shake the pan back and forth and up and down to even out batter and release air bubbles.
• Bake on the middle rack for 1 hour and 10 minutes.
• Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.
• When cake is completely cooled start making the caramel frosting.
• In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar.
• Keep stirring until bubbles begin to gently break on the surface.
• Reduce heat if needed, do not let the mixture boil or simmer too rapidly to prevent burning.
• Continue cooking for about 5 minutes until mixture thickens, stirring constantly.
• Remove from heat and stir in butter and vanilla.
• Stir vigorously until butter is combined.
• Sauce will begin to thicken up even more as it cools.
• Pour the hot caramel sauce over the cooled cake. (I always have sauce left over. Goes great on ice cream!)
• Garnish the cake with pecan pieces and toffee pieces if desired (highly recommended)
• Let cake sit until frosting begins to harden.
• Slice and serve, add vanilla ice cream to take it over the top!