Brown Sugar Carmel Pound Cake

Introduction

Brown Sugar Caramel Pound Cake is a rich, buttery, and indulgent dessert that combines the deep flavors of brown sugar, crunchy pecans, and toffee chips. The moist and tender crumb of this cake, paired with a luscious caramel drizzle, makes it a perfect treat for any occasion. Whether served at a family gathering, holiday event, or just as a sweet indulgence, this pound cake is sure to impress.

Why Make This Recipe

Making Brown Sugar Caramel Pound Cake at home allows you to enjoy a bakery-quality dessert with fresh ingredients and a homemade touch. The combination of brown sugar and toffee creates an irresistible caramel-like flavor, while the pecans add a delightful crunch. Plus, the homemade caramel drizzle elevates the cake, making it a show-stopping dessert.

How to Make Brown Sugar Caramel Pound Cake

This pound cake is made by creaming butter and sugars together, adding eggs one at a time, then incorporating dry ingredients alternately with milk. Toffee chips and pecans are stirred in for added texture and flavor. The batter is baked in a Bundt pan until golden and fully set. Finally, a homemade caramel drizzle is poured over the cooled cake for a decadent finish.

Ingredients

For the 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 (8 oz) bag toffee chips (Heath recommended)
• 1 cup pecans, chopped

For the Caramel Drizzle:

• 1 (14 oz) can sweetened condensed milk
• 1 cup brown sugar
• 2 tablespoons butter
• ½ teaspoon vanilla extract

Directions

For the Cake:

1. Preheat oven to 325°F. Grease a 12-cup Bundt pan with cooking spray or butter and dust with flour.
2. In a large mixing bowl, beat butter until creamy. Add brown sugar and granulated sugar, beating until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the batter, alternating with the milk, mixing until just combined.
6. Stir in toffee chips and chopped pecans.
7. Pour batter into the prepared Bundt pan and bake for about 85 minutes, or until a wooden pick inserted in the center comes out clean.
8. To prevent excessive browning, cover the cake loosely with foil during the last 20 minutes of baking.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

For the Caramel Drizzle:

1. In a medium saucepan over medium-high heat, combine sweetened condensed milk and brown sugar. Bring to a boil, whisking frequently.
2. Reduce heat to a simmer and cook for 8 minutes, whisking continuously.
3. Remove from heat and whisk in butter and vanilla extract.
4. Let the caramel cool for 5 minutes, then drizzle over the cooled cake while it is still warm. (Note: The caramel will harden as it cools.)

How to Serve Brown Sugar Caramel Pound Cake

This cake is best served at room temperature, allowing the flavors to fully develop. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch of indulgence, sprinkle some extra toffee bits or pecans on top of the caramel drizzle.

How to Store Brown Sugar Caramel Pound Cake

To store, keep the cake covered at room temperature for up to 3 days. If refrigerated, store in an airtight container for up to a week. To freeze, wrap the cake tightly in plastic wrap and place in a freezer-safe bag. It will keep well for up to 3 months. Thaw at room temperature before serving.

Tips to Make Brown Sugar Caramel Pound Cake

• Ensure all ingredients, especially butter and eggs, are at room temperature for a smooth batter.
• Do not overmix the batter to keep the cake light and tender.
• Cover the cake with foil if it browns too quickly while baking.
• Drizzle the caramel while it’s still warm to achieve a smooth and glossy finish.
• Toast the pecans before adding them to enhance their flavor.

Variation

• Nut-Free Version: Omit the pecans and replace with extra toffee chips or chocolate chips.
• Spiced Version: Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg for a warm, spiced flavor.
• Gluten-Free Version: Use a gluten-free all-purpose flour blend instead of regular flour.

FAQs

1. How long does Brown Sugar Caramel Pound Cake last?
Stored properly, it lasts up to 3 days at room temperature, a week in the fridge, and up to 3 months in the freezer.

2. Can I substitute an ingredient in this recipe?
Yes! You can use walnuts instead of pecans or swap whole milk for buttermilk for a tangier flavor.

3. What can I serve with this cake?
It pairs beautifully with vanilla ice cream, caramel sauce, whipped cream, or a warm cup of coffee.

Enjoy baking this delicious Brown Sugar Caramel Pound Cake, and share it with family and friends!