Brown Sugar Pound Cake
Ingredients:
5 large eggs
3 cups all-purpose flour
1 tsp baking powder
2 cups light packed brown sugar
1 cup granulated sugar
1 recipe caramel drizzle
1/2 tsp salt
1 cup pecans
1 1/2 cups butter or brown butter
1 cup whole milk
8 ounces toffee bits
Instructions:
Preheat oven to 350°F. Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Stir in the pecans and toffee bits.
Pour the batter into the prepared loaf pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
Serve with the caramel drizzle. Enjoy!