In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well with each addition (mixture will appear curdled) Beat in vanilla. Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Pour a third of the batter into the greased and floured 10″ fluted tube pan. Sprinkle with a third of the toffee mixture you set aside at the beginning. Repeat layers twice.
Bake at 350〫for 55-65 minutes or until a toothpick inserted into the middle comes out clean
Cool for 10 minutes then remove from pan and transfer to a wire rack until completely cooled.
Melt butter in a small saucepan. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool and drizzle over cake.
Today’s recipe is courtesy of The Lonely Baker. If you have a recipe you would like to see highlighted please email me at tammileetips2 at hotmail.com
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