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Pecan-Toffee Pound Cakes with Praline Creme Anglaise

Christin Mahrlig
  • minutes
  • Serves 5

INGREDIENTS

2

Eggs, large

3

Eggs yolks

1 cup

All-purpose flour

1/2 tsp

Baking powder

1/4 cup

Brown sugar, packed

1/4 cup

Brown sugar, firmly packed dark

3/4 cup

Granulated sugar

1/4 tsp

Salt

1 1/2 tsp

Vanilla

1/2 cup

Pecans, finely toasted

1/2 cup

Butter

1/3 cup

Heavy whipping cream

1 cup

Milk

1/3 cup

Toffee bits

1 1/2 tsp

Pecan-flavored liqueur