Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake: A Decadent Treat for Dessert Lovers

When it comes to desserts, few things hit the spot quite like a rich, buttery pound cake. Add the flavors of brown sugar, toffee, and caramel, and you have a show-stopping dessert that is bound to impress everyone at the table. The Brown Sugar Caramel Pound Cake is a deliciously moist cake packed with sweet and nutty flavors, topped with a decadent caramel drizzle that will leave you craving more. Whether you’re preparing for a holiday gathering, a special occasion, or just indulging in a weekend treat, this pound cake is guaranteed to be a crowd-pleaser.

Why You’ll Love This Cake

The Brown Sugar Caramel Pound Cake is not your average pound cake. It has layers of flavor that come together beautifully. Here’s why this cake will quickly become one of your favorites:

• Rich Flavor Profile: The combination of light brown sugar, toffee chips, and pecans creates a sweet, nutty, and buttery base that’s incredibly satisfying.
• Moist and Tender Texture: Using both butter and whole milk ensures a moist crumb, while careful folding of the ingredients prevents overmixing, keeping the cake soft.
• Decadent Caramel Drizzle: The homemade caramel sauce adds an extra layer of sweetness, making every bite of this cake unforgettable.
• Perfect for Special Occasions: Its elegant look and sophisticated flavors make it ideal for parties, gatherings, or holiday dinners.

Ingredients for Brown Sugar Caramel Pound Cake

For the Cake:

• 1 ½ cups butter, softened – Butter is key to creating the rich, moist base of the cake.
• 2 cups light brown sugar, packed – Adds deep sweetness with a hint of molasses.
• 1 cup granulated sugar – Balances the brown sugar for a well-rounded sweetness.
• 5 large eggs – Provides structure and richness to the batter.
• 3 cups all-purpose flour – The backbone of the cake, providing structure and stability.
• 1 teaspoon baking powder – Ensures the cake rises properly.
• ½ teaspoon salt – Enhances all the flavors.
• 1 cup whole milk – Keeps the cake moist and rich.
• 1 (8 oz) bag toffee chips (Heath preferred) – Adds a delightful crunch and flavor contrast.
• 1 cup pecans, chopped – Gives the cake a nutty texture and depth of flavor.

For the Caramel Drizzle:

• 1 (14 oz) can sweetened condensed milk – Forms the base for the smooth, thick caramel sauce.
• 1 cup brown sugar – Creates a deep, caramel-like sweetness.
• 2 tablespoons butter – Adds richness and creaminess to the sauce.
• ½ teaspoon vanilla extract – Complements the sweetness and rounds out the caramel flavors.

Step-by-Step Instructions

Making the Cake

1. Preheat the Oven: Set your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan, or spray it with cooking spray for easy removal.
2. Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter using an electric mixer until creamy and smooth. Gradually add the light brown sugar and granulated sugar. Beat until the mixture is light and fluffy, about 3-5 minutes. This step helps create the perfect texture for the cake.
3. Add the Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
4. Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents are evenly distributed throughout the batter.
5. Combine the Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix, as this can result in a dense cake.
6. Fold in Toffee and Pecans: Gently fold in the toffee chips and chopped pecans using a spatula, ensuring even distribution throughout the batter.
7. Bake the Cake: Spoon the batter into the prepared Bundt pan, spreading it out evenly. Bake for 85 minutes, or until a wooden pick inserted into the center comes out clean. After the first 45 minutes of baking, cover the cake loosely with foil to prevent excessive browning.
8. Cool the Cake: Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.

Making the Caramel Drizzle

1. Combine Ingredients: In a medium saucepan, combine the sweetened condensed milk and brown sugar. Bring the mixture to a boil over medium-high heat, whisking frequently to prevent burning.
2. Simmer and Thicken: Once boiling, reduce the heat and let the mixture simmer for about 8 minutes, whisking frequently until the sauce thickens and turns a rich caramel color.
3. Add Butter and Vanilla: Remove the caramel from the heat and stir in the butter and vanilla extract until smooth and glossy.
4. Drizzle the Cake: Allow the caramel to cool for about 5 minutes before spooning it generously over the cooled cake. The sauce should still be warm but not too hot when applied.

Serving Suggestions

This Brown Sugar Caramel Pound Cake can be enjoyed on its own or paired with a variety of accompaniments. Serve it with:

• Whipped cream or vanilla ice cream for extra indulgence.
• Fresh berries for a tangy contrast to the rich flavors.
• Hot coffee or tea to complement the sweetness of the cake.

Baking Tips for the Perfect Pound Cake

• Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature. This helps create a smooth, even batter, leading to a tender cake.
• Avoid Overmixing: When combining the dry and wet ingredients, mix just until incorporated. Overmixing can cause the cake to become dense rather than light and fluffy.
• Check for Doneness: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.
• Cool Before Drizzling: Make sure the cake has cooled completely before adding the caramel drizzle to prevent the sauce from becoming too runny.

Frequently Asked Questions (FAQ)

1. Can I substitute the pecans with another type of nut?

Yes! If you’re not a fan of pecans or have a nut allergy, you can substitute with walnuts, almonds, or simply omit the nuts altogether.

2. Can I make this cake in advance?

Absolutely! The cake can be baked a day ahead. Store it in an airtight container at room temperature, and add the caramel drizzle just before serving for best results.

3. How do I store the leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the cake (without the caramel) for up to 3 months. Thaw and drizzle with caramel when ready to serve.

4. Can I use homemade caramel instead of the condensed milk caramel drizzle?

Yes! You can use your favorite homemade caramel recipe or even store-bought caramel sauce as a substitute for the condensed milk version.

5. What can I serve with this cake?

This cake pairs wonderfully with vanilla ice cream, whipped cream, or fresh fruit like strawberries or raspberries. A hot cup of coffee or tea also complements the sweetness of the cake perfectly.

Conclusion

The Brown Sugar Caramel Pound Cake is an irresistible dessert that is sure to be a hit at any gathering. Its rich, buttery texture combined with the sweet crunch of toffee and pecans, and finished with a luscious caramel drizzle, makes it the ultimate treat. Whether you’re a fan of pound cake or just looking for something decadent to share, this recipe is sure to impress. Enjoy every delicious bite of this flavorful cake!

Brown Sugar Caramel Pound Cake

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• Author: recipevalue.com
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Brown Sugar Caramel Pound Cake is a decadent and flavorful dessert featuring a moist, buttery cake enriched with toffee chips and pecans, topped with a rich, homemade caramel drizzle. It’s perfect for special occasions or any time you want a sweet, indulgent treat.

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Ingredients

Scale 1x2x3x

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 preferred)
• 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

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Instructions

For the Cake:

1. Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or spray with cooking spray.
2. Beat the butter with an electric mixer until creamy. Gradually add brown sugar and granulated sugar, beating until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in toffee chips and chopped pecans.
7. Spoon batter into the prepared Bundt pan and spread evenly.
8. Bake for 85 minutes, loosely covering with foil after 45 minutes to prevent excess browning. A toothpick should come out clean when inserted.
9. Cool for 10 minutes in the pan before turning it out onto a wire rack to cool completely.

For the Caramel Drizzle:

1. In a medium saucepan, combine sweetened condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently.
2. Reduce heat and simmer for 8 minutes, whisking frequently until thickened.
3. Remove from heat and stir in butter and vanilla. Let cool for 5 minutes, then drizzle over the cooled cake.

Notes

• Cover the cake with foil during baking to avoid over-browning.
• Make sure the cake is fully cooled before adding the caramel drizzle for the best texture.
• Store leftovers in an airtight container at room temperature for up to 3 days.

• Prep Time: 25 minutes
• Cook Time: 85 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 670
• Sugar: 65g
• Sodium: 260mg
• Fat: 35g
• Saturated Fat: 17g
• Carbohydrates: 85g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 145mg

Keywords: Brown Sugar Caramel Pound Cake