Toffee Pecan Bundt Cake with Caramel Drizzle

INGREDIENTS

For the Cake

• 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) milk chocolate toffee pieces


• 1 cup pecans, chopped

For the Caramel Drizzle

• 14 ounces (1 can) sweetened condensed milk


• 1 cup light brown sugar, packed


• 2 tablespoons unsalted butter


• ½ teaspoon vanilla extract

INSTRUCTIONS

1. Preheat the oven to 325 degrees F. Spray a 12-cup bundt pan with
   non-stick cooking spray with flour and set aside.


2. In a medium bowl, stir together flour, baking powder and
   salt. Set aside.


3. 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.


4. Stir in toffee chips and pecans by hand, blending well.
   Spoon the batter into the prepared pan.


5. Bake for 75-80 minutes or until a toothpick inserted into
   the center comes out clean.


6. Allow the cake to cool in the pan for 10 minutes, then
   invert onto a wire rack to cool completely.


7. Once the cake is cool, prepare the Caramel Drizzle as
   follows:


8. Combine the sweetened condensed milk and brown sugar in a
   medium, heavy–bottomed saucepan. Over medium heat, bring to a boil, whisking
   very frequently.


9. Reduce the heat under the pan and simmer gently for about 8
   minutes, whisking constantly.


10. 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.)

Base Recipe adapted from this SITE