Ingredients
Method
For the Cake:
- Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or spray with cooking spray.
- Beat the butter with an electric mixer until creamy. Gradually add brown sugar and granulated sugar, beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Fold in toffee chips and chopped pecans.
- Spoon batter into the prepared Bundt pan and spread evenly.
- Bake for 85 minutes, loosely covering with foil after 45 minutes to prevent excess browning. A toothpick should come out clean when inserted.
- Cool for 10 minutes in the pan before turning it out onto a wire rack to cool completely.
For the Caramel Drizzle:
- In a medium saucepan, combine sweetened condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently.
- Reduce heat and simmer for 8 minutes, whisking frequently until thickened.
- Remove from heat and stir in butter and vanilla. Let cool for 5 minutes, then drizzle over the cooled cake.
Notes
- Cover the cake with foil during baking to avoid over-browning.
- Make sure the cake is fully cooled before adding the caramel drizzle for the best texture.
- Store leftovers in an airtight container at room temperature for up to 3 days.