Brown Sugar Caramel Pound Cake
Brown sugar pound cake with toffee bits and chopped pecans, finished with a creamy caramel drizzle made from sweetened condensed milk, brown sugar, butter, and vanilla.
Equipment
- 1 12-cup Bundt pan Grease and flour the grooves and center tube.
- Electric mixer For creaming the butter and sugars.
- Mixing bowls For the batter and dry ingredients.
- Medium saucepan and whisk For the caramel drizzle.
- Wire cooling rack Let the cake cool completely before glazing.
Ingredients
Pound 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 (Heath brand recommended)
- 1 cup pecans chopped
Caramel Drizzle
- 1 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- ½ teaspoon vanilla extract
Instructions
Pound Cake
- Preheat your oven to 325°F. Generously spray a 12-cup Bundt pan with cooking spray (or grease it well) and thoroughly dust it with flour.
- In a large mixing bowl, beat the softened butter until creamy.
- Add the light brown sugar and granulated sugar, beating the mixture until light and fluffy.
- Add the eggs to the butter mixture one at a time, mixing well after each addition.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Add the dry flour mixture to the wet batter alternately with the whole milk, beating until just combined.
- Gently stir in the toffee chips and chopped pecans using a spatula.
- Spoon the thick batter evenly into your prepared Bundt pan.
- Bake for 85 minutes, or until a wooden pick inserted into the center comes out clean. Note: To prevent excess browning, cover the top of the cake loosely with foil halfway through baking.
- Let the cake cool in the pan for 10 minutes.
- Carefully remove the cake from the pan and let it cool completely on a wire rack.
- Once the cake is completely cooled, prepare the caramel drizzle (instructions below) and spoon it over the cake.
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 to prevent burning.
- Reduce the heat and SIMMER for exactly 8 minutes, whisking frequently.
- Remove the saucepan from the heat and immediately whisk in the butter and vanilla extract.
- Let the caramel cool for 5 minutes before using. Note: Make sure to drizzle the caramel over the cake while the sauce is still HOT.
Notes
- Let the butter, eggs, and milk reach room temperature before mixing. The butter should be softened but still solid.
- The 1 hour 45 minute total covers cake preparation and baking. Allow extra time for cooling completely and preparing the caramel drizzle, including its 8-minute simmer and 5-minute rest.
- Grease and flour the entire inside of the 12-cup Bundt pan, including the center tube. Cool the baked cake in the pan for 10 minutes before turning it out.
- Use sweetened condensed milk for the drizzle, not evaporated milk. Spoon the sauce over the cooled cake while the sauce is still warm.
- Cover and refrigerate leftovers at 40°F or colder and use within 3 to 4 days. Let individual slices lose their chill before serving.
- For best quality, freeze well-wrapped unglazed slices for up to 2 months, thaw covered in the refrigerator, and add fresh caramel before serving.