Who doesn’t love brown sugar? Its granulated sugar’s kicked up cousin and evidence that the addition of molasses makes all the difference in your baked goods. Yes, that’s right; if you’re ever out of brown sugar just add a little molasses to your granulated sugar and tada (!) you’ve got brown sugar. We combine organic brown sugar, in this beautiful bundt cake, with toffee bits and a quick caramel glaze. It’s decadent, and rightfully so.
1 1/2 c butter softened
2 c brown sugar
1 c sugar
3 c flour
1 tsp baking powder
1/2 tsp salt
1 c milk or heavy cream
1 c pecans, chopped
1 can sweetened condensed milk
1 c brown sugar
2 Tbsp butter
1/2 tsp vanilla
Preheat oven to 325. Butter and flour a 12 cup Bundt pan.
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time, mixing after each addition.
In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk or heavy cream, beat until just combined
Stir in pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon hot Caramel Glaze over cooled cake.
How to make the Caramel Glaze
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently.
Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.