Toffee pecan caramel pound cake

Delight in the luxurious taste of Toffee Pecan Caramel Pound Cake, a rich dessert that combines the nutty crunch of pecans with the sweet charm of toffee and caramel. Perfect for any special occasion or as a treat for a cozy evening, this pound cake promises to be a showstopper on your dessert table.

Crafted with care and baked to perfection, this cake’s moist texture and deep flavors are sure to impress. Ready to create a dessert that’s as delicious as it is beautiful? Let’s get started with this simple yet decadent recipe.

Decadent and Delicious: Crafting the Perfect Pound Cake

This Toffee Pecan Caramel Pound Cake recipe is not just a treat for the taste buds but also a joy to make. Here are some expert tips to ensure your cake is as perfect in taste as it is in appearance.

Pro Tips for Perfect Pound Cake:

  1. Cream Thoroughly: Start by creaming the butter and sugar until they’re light and fluffy, which introduces air into the batter, helping to give the cake its fine crumb and rich texture.
  2. Add Eggs One at a Time: Ensure each egg is fully incorporated before adding the next to prevent the batter from curdling, which can affect the texture of the cake.
  3. Sift Dry Ingredients: Sifting the flour, baking powder, and salt not only prevents clumps but also aerates the flour, making the cake lighter.
  4. Alternate Dry and Wet Ingredients: This technique ensures the batter mixes evenly without overbeating, which can make the cake tough.
  5. Layer with Caramel: Adding a caramel layer in the middle of the batter adds a sweet surprise that enhances the moisture and flavor of the cake.
Toffee pecan caramel pound cake

Toffee Pecan Caramel Pound Cake Recipe:

  • Preparation time: 20 minutes
  • Cooking time: 70-80 minutes
  • Servings: 12-15
  • Equipment: 10-inch bundt pan

Follow these steps to create a decadently sweet cake that’s perfect for any celebration.

Ingredients:

  • 1 1/2 cups unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup toffee bits
  • 1/2 cup caramel sauce, plus extra for drizzling

Directions:

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
  2. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated.
  4. Mix Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt.
  5. Combine Mixtures: Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
  6. Fold in Nuts and Toffee: Gently fold in the chopped pecans and toffee bits.
  7. Layer the Batter and Caramel: Pour half of the batter into the prepared pan. Drizzle with half of the caramel sauce. Top with the remaining batter.
  8. Bake: Place in the oven and bake for 70-80 minutes, or until a toothpick comes out clean.
  9. Cool and Invert: Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. Final Touch: Drizzle additional caramel sauce over the cooled cake before serving.

Ready to Enjoy!

Your Toffee Pecan Caramel Pound Cake is now ready to dazzle your guests or to provide a sweet end to your meal. Each slice offers a perfect blend of moist cake, crunchy pecans, and chewy toffee bits, all enhanced by the luxurious caramel. Enjoy this decadent treat with a cup of coffee or as the finale to a special dinner.

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Toffee pecan caramel pound cake

Toffee pecan caramel pound cake

Follow these steps to create a decadently sweet cake that’s perfect for any celebration.

  • Total Time: 25 minute
  • Yield: 1215 1x

Ingredients

Scale

  • 1 1/2 cups unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup toffee bits
  • 1/2 cup caramel sauce, plus extra for drizzling

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
  2. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add Eggs: Beat in the eggs one at a time, ensuring each is well incorporated.
  4. Mix Dry Ingredients: In another bowl, sift together the flour, baking powder, and salt.
  5. Combine Mixtures: Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir in the vanilla extract.
  6. Fold in Nuts and Toffee: Gently fold in the chopped pecans and toffee bits.
  7. Layer the Batter and Caramel: Pour half of the batter into the prepared pan. Drizzle with half of the caramel sauce. Top with the remaining batter.
  8. Bake: Place in the oven and bake for 70-80 minutes, or until a toothpick comes out clean.
  9. Cool and Invert: Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  10. Final Touch: Drizzle additional caramel sauce over the cooled cake before serving.
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 70-80 minutes
Toffee pecan caramel pound cake

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