Toffee Pecan Bundt Cake with Caramel Drizzle

Step 1

Preheat the oven to 325 degrees F.

Step 2

Spray a 12-cup bundt pan with non-stick baking spray with flour. Use a brush to make sure that the spray has gotten inside all of the pan crevices. Set aside.

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

Step 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.

Step 9

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

Step 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.)