Looking for a dessert that combines the warmth of brown sugar with the richness of caramel? Look no further! This Brown Sugar Caramel Pound Cake is not only a tribute to Granddaddy’s sweet tooth but also a true flavor fiesta. With every bite, you’ll experience the perfect blend of buttery cake, crunchy toffee chips, and a luscious caramel drizzle that ties it all together whether you’re baking for a special occasion or just because, this cake is bound to be a hit! Get ready to impress your family and friends with this indulgent treat.
What you need to make this 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 (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°F. Spray a 12-cup Bundt pan with cooking spray or grease and dust it with flour.
- Beat the butter until creamy. Add the sugars and beat until fluffy. Add the eggs one at a time, mixing well after each addition.
- In a medium bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the batter, alternating with the milk, until just combined. Stir in the toffee chips and pecans.
- Spoon the batter into the prepared pan and bake for 85 minutes, or until a wooden pick inserted in the center comes out clean. If you notice the cake browning too much, cover it with foil while baking.
- Let the cake cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack. Spoon the caramel drizzle over the cooled cake.
- Directions for Caramel Drizzle:
- In a medium saucepan, combine the sweetened condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently.
- Reduce the heat and simmer for 8 minutes, whisking frequently.
- Remove from heat and whisk in the butter and vanilla. Let the caramel cool for 5 minutes before drizzling it over the cake. (Pro tip: Drizzle the caramel while it’s still HOT for that perfect finish.)
Granddaddy's Favorite Brown Sugar Caramel Pound Cake
A rich and buttery pound cake bursting with brown sugar and toffee chips, topped with a decadent caramel drizzle. Perfectly moist with a sweet maple glaze, this cake is a delightful indulgence that will have everyone coming back for seconds!
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°F. Spray a 12-cup Bundt pan with cooking spray or grease and dust it with flour.
- Beat the butter until creamy. Add the sugars and beat until fluffy. Add the eggs one at a time, mixing well after each addition.
- In a medium bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the batter, alternating with the milk, until just combined. Stir in the toffee chips and pecans.
- Spoon the batter into the prepared pan and bake for 85 minutes, or until a wooden pick inserted in the center comes out clean. If you notice the cake browning too much, cover it with foil while baking.
- Let the cake cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack. Spoon the caramel drizzle over the cooled cake.
- Directions for Caramel Drizzle:
- In a medium saucepan, combine the sweetened condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently.
- Reduce the heat and simmer for 8 minutes, whisking frequently.
- Remove from heat and whisk in the butter and vanilla. Let the caramel cool for 5 minutes before drizzling it over the cake. (Pro tip: Drizzle the caramel while it’s still HOT for that perfect finish.)
ENJOY