Brown Sugar Toffee Pound Cake

Recipe Adapted from Bake From Scratch

Ingredients

For Cake

• 1½ cups unsalted butter, softened
• 2 cups firmly packed light brown sugar
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup whole milk
• 2 teaspoons vanilla extract or Butter Vanilla emulsion
• 1 (8-ounce) package toffee bits
  

For Browned Butter Frosting

• 4 ounces (1 stick) unsalted butter
• 2 cups sifted confectioners’ sugar
• 2 teaspoons vanilla extract or Butter Vanilla Emulsion
• 2 to 4 tablespoons whole milk

Directions

For Cake

Preheat oven to 325°F. Grease and flour a 12-cup Bundt pan. Combine the milk and vanilla in a glass measuring cup and set aside.

In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with milk-extract mixture, beginning and ending with flour mixture, beating at low speed just until combined after each addition.

Stir in toffee bits and pecans.

Spoon batter into prepared pan. Tap the pan a few times on the countertop to eliminate air bubbles.

Bake until a wooden pick inserted near center comes out clean, 1 hour and 15 minutes to 1 hour and 25 minutes, covering with foil to prevent excess browning, if necessary.

Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

For Browned Butter Frosting

Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer

Carefully pour butter into a bowl. Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If frosting is too thick, add more milk until it reaches desired consistency.

Spread frosting over top and sides of cake. Place in the refrigerator to allow frosting to set, about 30 minutes.