Brown Sugar Toffee Loaf Cake

CAKE: Preheat oven to 325-degrees. Line a loaf pan with parchment paper, spray the sides and bottom of the pan with baking spray and set aside. In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter and the brown and white sugars. Mix on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, into the butter-sugar mixture. Mix the first egg in completely before adding the second and third egg. Add in the vanilla extract.

Change the mixer to low speed and add the salt, nutmeg and baking powder. Add the flour and milk in alternating increments. Mix until just combined.

Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are completely incorporated. Pour half of the batter into the prepared pan. Add the toffee chunks on top of the bottom layer of batter. Add the remaining batter on top of the toffee chunks, covering the toffee completely.

Bake cake in 325-degree oven for 80-90 minutes, or until a toothpick inserted in the middle comes out without raw batter on it. Once baked, remove the cake from the oven and let set in pan until cooled.

GLAZE: Once cake has cooled completely, prepare glaze. In a small bowl melt the butter and mix in the powdered sugar, vanilla extract and water. Stir the mixture and add more powdered sugar or more water until desired consistency is reached. You want the mixture to be a pourable consistency, but thick enough that it won't run off the top of the cake completely. Pour glaze onto cake and add additional chunks of toffee. Let glaze set before cutting into slices.