Brown Sugar Caramel Pound Cake
This Brown Sugar Caramel Pound Cake is irresistible—so good that you might just find yourself singing every time you have a slice! Trust me, you won’t be able to resist.
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 (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
How to Make Brown Sugar Caramel Pound Cake:
1. **Prepare the Pan:** Preheat your oven to 325°F. Spray a 12-cup Bundt pan with cooking spray or grease and dust it with flour.
2. **Make the Cake Batter:** In a large mixing bowl, beat the softened butter until creamy. Gradually add the light brown and granulated sugars, beating until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition.
3. **Combine Dry Ingredients:** In a separate medium bowl, whisk together the flour, baking powder, and salt.
4. **Mix the Batter:** Add the dry ingredients to the butter mixture alternately with the milk, starting and ending with the flour mixture. Beat until just combined. Stir in the toffee chips and chopped pecans.
5. **Bake:** Spoon the batter into the prepared Bundt pan. Bake for 85 minutes, or until a wooden toothpick inserted into the center comes out clean. To prevent the cake from over-browning, cover it with foil halfway through baking.
6. **Cool:** 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.
7. **Make the Caramel Drizzle:** In a medium saucepan, combine the sweetened condensed milk and brown sugar. Bring the mixture 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 about 5 minutes before drizzling it over the cake.
8. **Finish and Serve:** Spoon the hot caramel drizzle over the cooled cake, slice, and enjoy!
This cake is a sweet, buttery dream with a rich caramel topping that takes it to the next level. Enjoy every indulgent bite!