Toffee Pecan Bundt Cake with Caramel Drizzle

• Vegetarian

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 3 cups Brown sugar, light packed
  • 1 Cooking spray with flour, Non-stick
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1 5/8 cups Butter, unsalted
  • 14 oz Condensed milk, sweetened
  • 1 cup Whole milk

• Desserts

  • 1 bag Toffee pieces

Found on afamilyfeast.com

Ingredients

• Non-stick cooking spray with flour
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups unsalted butter, softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 1 cup whole milk
• 1 bag (8-ounces) toffee pieces
• 1 cup pecans, chopped
• 14 ounces (1 can) sweetened condensed milk
• 1 cup light brown sugar, packed
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract

Directions

• Preheat the oven to 325 degrees. Spray a 12-cup bundt pan with non-stick cooking spray with flour and set aside.
• In a medium bowl, stir together flour, baking powder and salt. Set aside.
• In the bowl of a stand mixer, beat the butter until light and creamy. Add both sugars and beat again until fluffy. Add eggs one at a time, mixing until blended. Alternate adding in flour mixture and milk, mixing until just combined, being careful not to over mix.
• Stir in toffee chips and pecans by hand, blending well. Spoon the batter into the prepared pan.
• Bake for 75-80 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
• Combine the sweetened condensed milk and brown sugar in a medium, heavy–bottomed saucepan. Over medium heat, bring to a boil, whisking very frequently.
• Reduce the heat under the pan and simmer gently for about 8 minutes, whisking constantly.
• Remove the pan from the heat and stir in butter and vanilla. Allow the mixture to sit in the pan for about 5 minutes – then drizzle over the cake. (You will want the drizzle to still be fairly hot when you drizzle it over the cake – it does harden a little after it cools.)