Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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: 40 minute
  • Yield: 12-15 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