Indulge in the sumptuous flavors of Brown Sugar Caramel Pound Cake, a decadent dessert that melds the richness of caramel with the crunch of pecans and the sweetness of toffee. This cake is an excellent choice for anyone looking to impress at a gathering or simply treat themselves to a luxurious sweet delight.
Brown Sugar Caramel Pound Cake: A Luxurious Dessert
This cake is not just a treat for the palate but also a feast for the senses. The aroma of caramelized sugar and butter creates a warm, welcoming scent that fills the kitchen as it bakes. With its moist, dense texture and rich flavor, this pound cake promises to be the star of any dessert table.
Preparation time: 20 minutes
Cooking time: 85 minutes
Servings: 12
Equipment: 12-cup Bundt pan, electric mixer, medium bowl, wire rack, medium saucepan
Brown Sugar Caramel Pound Cake Recipe
Ingredients:
- 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:
- 1 – 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- ½ teaspoon vanilla extract
Directions:
- Preheat your oven to 325 degrees F and prepare a 12-cup Bundt pan by spraying with cooking spray or greasing and dusting with flour.
- In an electric mixer, beat the butter until creamy. Add both sugars and beat until fluffy. Add eggs one at a time, beating well after each addition.
- In a medium bowl, mix together the flour, baking powder, and salt. Add this mixture to the batter alternately with the milk, beating until just combined. Fold in toffee chips and chopped pecans.
- Spoon the batter into the prepared pan and bake for 85 minutes or until a wooden pick inserted into the center comes out clean. To prevent excessive browning, cover the cake with foil during baking.
- Allow the cake to cool in the pan for 10 minutes, then remove from pan and let it cool completely on a wire rack.
Directions for Caramel Drizzle:
- In a medium saucepan, combine sweetened condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently.
- Reduce heat and simmer for 8 minutes, continuing to whisk frequently. Remove from heat and whisk in butter and vanilla.
- Let the caramel drizzle cool for 5 minutes before using. Make sure to drizzle over the cooled cake while the caramel is still hot.
This Brown Sugar Caramel Pound Cake is truly a dessert that stands out, perfect for any occasion where you want to offer something a bit more special. The caramel drizzle adds a perfect finish that’s as visually appealing as it is delicious.