Gather the following ingredients to create a delicious Brown Sugar Caramel Pound Cake:
- 1 ½ cups butter, softened
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 (8oz) bag toffee chips (I use Heath)
- 1 cup pecans, chopped
Caramel Drizzle Ingredients:
- 1 – 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- ½ teaspoon vanilla extract
How To Make Brown Sugar Caramel Pound Cake
- Step 1: Preheat your oven to 325°F (163°C). Spray a 12-cup Bundt pan with cooking spray or generously grease it and dust with flour.
- Step 2: In a large mixing bowl, beat the softened butter until creamy. Gradually add the packed brown sugar and granulated sugar, beating until fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition.
- Step 4: In a medium bowl, combine the flour, baking powder, and salt. Gradually add this flour mixture to the batter, alternating with the milk. Beat until just combined.
- Step 5: Stir in the toffee chips and chopped pecans, mixing until evenly distributed.
- Step 6: Spoon the batter into the prepared Bundt pan and bake for 85 minutes or until a wooden pick inserted comes out clean. If necessary, cover the cake with foil to prevent excess browning.
- Step 7: Once baked, let the cake cool in the pan for 10 minutes. Carefully remove it from the pan and let it cool completely on a wire rack.
- Step 8: For the caramel drizzle, in a medium saucepan, combine the sweetened condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently. Reduce heat and let it simmer for 8 minutes, whisking often.
- Step 9: Remove from heat and whisk in the butter and vanilla extract. Let it cool for 5 minutes, but drizzle while it’s still hot for the best results.
FAQs
1. Can I substitute granulated sugar for brown sugar?
While you can use granulated sugar, this will alter the flavor and texture somewhat. Brown sugar contributes moisture and a deeper flavor profile.
2. How should I store leftovers?
Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
3. Can I freeze the cake?
Yes! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months.
4. Is this recipe easily adjustable?
Yes, you can half the recipe or add other mix-ins like chocolate chips or dried fruits to customize it to your liking.
5. How do I know when the cake is done baking?
A wooden pick inserted into the center should come out clean or with a few moist crumbs attached but no batter.
Conclusion
The Brown Sugar Caramel Pound Cake is a splendid dessert that is simple to prepare and affordably made with common kitchen ingredients. Its rich flavor and delightful texture, combined with the decadent caramel drizzle, make it a favorite for gatherings or a comforting treat at home. Don’t hesitate to whip up this recipe and share it with your loved ones; it’s sure to please everyone and become a cherished part of your baking repertoire.
