Thursday, May 28, 2015

Toffee Pecan Caramel Pound Cake

Every Wednesday we have friends over for dinner, it has become a set date on the calendar.  Even the kids know that on Wednesday's the Nall's will be eating with us.  I love it, one of my favorite things in the world is to cook for other people. 
Yesterday we had this cake for dessert and it was delicious.  The inside was nice and moist and the outside was drizzled with one of my favorite foodie things, caramel.  I absolutely LOVE caramel it jazzed this pound cake up just enough to make it perfect. 
1-1/2 cups unsalted 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 oz. bag of toffee bits
1 cup pecans, chopped
nonstick cooking spray
1 recipe Easy Creamy Caramel Sauce ( I just melted some caramel squares with some whipping cream)
Preheat oven to 325 degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside.
Set aside.
Beat the butter until creamy then add sugars, beating until fluffy.
Add eggs, one at a time, beating until just the yellow disappears after each egg.
In a medium bowl, combine flour, baking powder, and salt.
Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined.
Stir in toffee bits and pecans then spoon batter into prepared pan.
Bake until a wood pick inserted near the center of cake comes out clean, 85 - 90 minutes.
You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
Let cake cool in pan for 10 minutes.
Remove from pan, and let cool completely on a wire rack.
Spoon caramel over cake and devour.
*My bundt pan is one of those silicon molds and while I love it I think it is slightly smaller than most pans, it took significantly longer for my cake to cook.
*I added a little toffee and pecans on to the caramel sauce over the top just to give it a little more presentation wise.
Raegan Mirick's photo.
The picture doesn't do the cake justice.

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