Caramel Toffee-Pecan Bundt Cake - This Pecan Toffee Caramel Bundt is another amazing cake! It's full of brown sugar, toffee chips, and hazelnut sounds good, right?
Ingredients for Bundt Cake
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
Ingredients for Caramel Sauce
3/4 cup butter
1 1/2 cups light brown sugar, firmly packed
2 tablespoons water
1/4 teaspoon salt
1/2 cup evaporated milk
1 teaspoon vanilla extract
Instructions
1. 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.
2. 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.
3. 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.
For Full Instruction
caramelpotatoes.com
