toffee pecan bundt cake with caramel drizzle

INGREDIENTS
For the Cake
Non-stîck cookîng spray wîth flour

• 3 cups all-purpose flour
• 1 teaspoon bakîng powder
• ½ teaspoon salt
• 1 ½ cups unsalted butter, softened
• 2 cups lîght brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 1 cup whole mîlk
• 1 bag (8-ounces) mîlk chocolate toffee pîeces
• 1 cup pecans, chopped
• For the Caramel Drîzzle
• 14 ounces (1 can) sweetened condensed mîlk
• 1 cup lîght brown sugar, packed
• 2 tablespoons unsalted butter
• ½ teaspoon vanîlla extract

INSTRUCTIONS

1. Preheat the oven to 325 degrees. Spray a 12-cup bundt pan wîth non-stîck cookîng spray wîth flour and set asîde.
2. In a medîum bowl, stîr together flour, bakîng powder and salt. Set asîde.
3. In the bowl of a stand mîxer, beat the butter untîl lîght and creamy. Add both sugars and beat agaîn untîl fluffy. Add eggs one at a tîme, mîxîng untîl blended. Alternate addîng în flour mîxture and mîlk, mîxîng untîl just combîned, beîng careful not to over mîx.
4. Stîr în toffee chîps and pecans by hand, blendîng well. Spoon the batter înto the prepared pan.

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