Ingredients:
1 ½ cups softened butter.
2 cups packed light brown sugar.
1 cup granulated sugar.
5 large eggs.
3 cups of all-purpose flour.
1 teaspoon of baking powder.
½ teaspoon of salt.
1 cup whole milk.
1 bag (8 oz) of toffee chips (such as Heath).
1 cup chopped pecans.
Caramel Drizzle:
One can (14 oz) of sweetened condensed milk.
1 cup of brown sugar.
Two tablespoons of butter.
Half a tsp. vanilla extract.
Instructions:
Step 1
To begin, preheat the oven to 325°F. Then, prepare a 12-cup Bundt pan by spraying it with cooking spray or greasing it and lightly dusting it with flour.
Step 2
Then, beat the butter until creamy, then gradually add and beat the sugars until fluffy, followed by adding the eggs one at a time; in a separate medium bowl, combine the flour, baking powder, and salt, and alternate adding the flour mixture and milk to the batter, beating until just combined.
Step 3
Afterward, gently stir in the toffee chips and chopped pecans. Spoon the batter into the prepared pan and bake for approximately 85 minutes or until a wooden pick inserted into the cake comes out clean.
Step 4
Next, allow the cake to cool in the pan for about 10 minutes, then carefully remove it from the pan and place it on a wire rack to cool completely. Once cooled, spoon the caramel drizzle over the cake, ensuring an even distribution.
To prepare the Caramel Drizzle, follow these steps:
1- Blend the condensed milk and brown sugar in a medium saucepan.
2- Place the saucepan over medium-high heat and bring the mixture to a boil, whisking frequently to prevent burning or sticking.
3- Once the mixture reaches a boil, reduce the heat to a simmer.
4- Simmer the mixture for 8 minutes, continuing to whisk frequently.
5- Remove the saucepan from the heat and whisk in the butter and vanilla until well combined.
6- Allow the caramel drizzle to cool for about 5 minutes before using it as desired in your recipe.
Variations and Tips for Brown Sugar Caramel Pound Cake:
Flavor Variations:
Add a teaspoon of cinnamon or a tablespoon of instant coffee granules for additional flavor. You can also substitute pecans with walnuts or almonds.
Chocolate Twist:
Mix in 1 cup of chocolate chips or chunks into the batter for a delightful chocolatey addition.
Caramel Swirl:
Instead of spooning the caramel drizzle over the cake, create a caramel swirl by layering half of the batter, followed by half of the caramel drizzle, and then repeating the layers before baking.
Glaze Alternative:
Instead of the caramel drizzle, you can opt for a simple powdered sugar glaze or cream cheese frosting to top the pound cake.
Serve Warm:
This cake tastes delicious when served warm. To enjoy it warm, heat individual slices in the microwave for a few seconds before serving.
Slicing Tips:
To achieve clean slices, use a sharp, serrated knife and wipe it clean between each cut. This will prevent the cake from sticking to the knife and ensure neat slices.
Ice Cream Pairing:
Serve slices of the cake with a scoop of vanilla ice cream or caramel swirl ice cream for an indulgent dessert experience.
Have a good day!!
