This cake is covered in so much maple glaze that the hole in the middle is filled with it!
Hey, everyone! I am so excited to tell you about this wonderful brown sugar and maple glaze cake recipe that I found over on the Making Memories With Your Kids blog. Erin, the founder of the blog is a dessert genius! At first glance, I thought this cake would be pretty hard to make but much to my amazement, it was a cinch! Just check out all that glaze on this cake, too! Mounds of the stuff. You may need a spoon just for eating the glaze!
Erin, from Making Memories With Your Kids, says you can cut the glaze recipe in half if you want less of it.
I bet you are just dying to know how to make this recipe, aren’t you? All you have to do is hop on over to the next page and you’ll see a complete list of ingredients and instructions. Happy cooking!
Brown Sugar Carmel Pound Cake Recipe
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure to drizzle the caramel while it’s still HOT.