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

Toffee Pecan Bundt Cake with Caramel Drizzle

• 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. 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. ............
7. ................

Source Full Recipe HERE!!

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