Ingredients
1-1/2 cups butter or brown butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped
1 recipe CARAMEL DRIZZLE (link)
Instructions
Preheat oven to 325°.
Spray a 15 CUP Bundt pan with nonstick baking spray with flour. Set aside.
Beat the butter until creamy. (Scroll down for the brown butter instructions) Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
Spoon batter into prepared pan.
Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
Cover top of cake with foil to prevent excess browning if necessary.
Let cake cool in pan on a cooling rack for 45 minutes.
Remove from pan, and let cool completely on a wire rack.
Spoon Caramel Drizzle over cooled cake.
SERVES 12-16
Notes
For the Brown Butter Option:
In a small saucepan bring the butter to a boil on medium high, constantly stirring (about 5-6 minutes).
Once the butter starts to foam you know you’re close (like 30 seconds close).
Use the spoon to pull away the top coat (foam) of the butter; when you can see that the butter has reached a caramel color it is done.
Pour into a jar; cool on the counter, store in the refrigerator until ready to use.
To Use In This Recipe:
Pour brown butter into a large mixing bowl, beat until the butter is completely cooled OR place the hot butter on the counter and bring to room temperature before using.
