Brown Sugar Pound Cake

This brown sugar cake bakes up into a very moist cake. The cake is flavored with toffee bits and pecans in the batter. If you like caramel, and cake, you'll love this pound cake.

Ingredients

1 1/2 c. butter
2 c. brown sugar
1 c. sugar
5 eggs
1 tsp. vanilla
1 c. whole milk *see notes
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. pecans chopped, (optional)
1 (8 oz.) bag toffee bits (Optional)

Caramel Frosting

1/4 c. butter
1/2 c.  brown sugar
1/4 c. milk
1/2 tsp. vanilla
2 c. powdered sugar

Directions

Preheat oven to 325°.  Grease and flour a 10-inch  pan.

In a mixing bowl, cream together the butter, brown sugar and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. 

Pour in the vanilla and mix well. 

In a small bowl, combine the flour, baking powder and salt. 

Alternately, add some flour into the butter mixture, mixing just until incorporated. Then, mix some milk into the batter. Continue adding and alternating between the flour and milk. Mix after each addition just until incorporated, and end with the flour. 

Stir in the chopped pecans. 

Pour the cake batter into the prepared pan. Spread the batter out evenly in the pan.

Bake for 60 to 70 minutes, or until the cake tests done. Insert a toothpick in the center of the cake. If it comes out clean, the cake is done. 

Remove the cake from the oven. Place the cake on a cooling rack and allow the cake to cool in the pan for about 45 minutes. Then remove the cake from the pan and let it cool completely on a wire rack.

Make caramel frosting.

In a saucepan, melt the butter. Stir in the brown sugar and milk.  Cook and stir over medium heat until the mixture is almost boiling.  Remove from heat and allow to cool 10 minutes.

Stir in vanilla.

Using an electric mixer, beat in powdered sugar. Mix until the frosting is smooth. It should be like a thick syrup.  Drizzle the mixture over the cooled cake.  

Notes

You can replace half of the milk with coffee or espresso.