Welcome to our kitchen, fellow food enthusiasts! Today, we have a delightful treat in store for you – the Brown Sugar Caramel Pound Cake. This heavenly dessert is a perfect blend of rich brown sugar, velvety caramel drizzle, and crunchy pecans, all wrapped up in a moist and tender pound cake. Whether you’re a seasoned baker or a novice in the baking world, this recipe is for you. So, let’s roll up our sleeves, gather our ingredients, and embark on a delectable journey of flavors!
For Whom and Why It’s Great
The Brown Sugar Caramel Pound Cake is the ultimate dessert for those with a sweet tooth and a love for caramel. It’s perfect for serving at family gatherings, birthdays, holiday parties, or just when you crave a little indulgence. The warm and inviting aroma that fills your home while this cake bakes will make everyone eagerly gather around the kitchen.
The recipe is also a wonderful option for special occasions or potluck events, where you want to impress your guests with a show-stopping dessert. Its irresistible caramel drizzle and toffee chips make it stand out in the crowd, leaving a lasting impression on anyone fortunate enough to taste it.
Kitchen Equipment Needed
Before we dive into the recipe, make sure you have the following kitchen equipment ready:
- 12-cup Bundt pan
- Cooking spray or grease for pan preparation
- Medium saucepan for caramel drizzle
- Whisk for stirring caramel
- Mixer for beating the batter (handheld or stand mixer)
- Wooden pick for checking cake doneness
- Wire rack for cooling the cake
Recipe Tips and Shortcuts
- If you’re in a hurry, you can use store-bought caramel sauce instead of making the caramel drizzle from scratch. However, we highly recommend trying the homemade version at least once; it’s truly worth the effort!
- To save time on preparation, you can buy pre-chopped pecans from the store.
- For an extra decadent touch, serve the pound cake warm with a scoop of vanilla ice cream on top. The combination of warm cake and cold ice cream is pure bliss!
Recipe Swaps and Variations
- Not a fan of toffee chips or pecans? No worries! You can replace them with chocolate chips, walnuts, or even dried fruits like raisins or cranberries for a different flavor profile.
- If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, and make sure the baking powder is also gluten-free.
Store any leftover Brown Sugar Caramel Pound Cake in an airtight container at room temperature for up to three days. For an extended shelf life, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature or warm it slightly before serving to enhance its texture and flavors.
Food and Drink Pairings
The Brown Sugar Caramel Pound Cake is delightful on its own, but you can elevate the experience by pairing it with some delicious accompaniments. Serve it with a steaming cup of coffee or a refreshing glass of iced tea for a perfect afternoon treat. If you want to go all out, a dollop of freshly whipped cream or a drizzle of caramel sauce on top would be divine.
1. Can I freeze the Brown Sugar Caramel Pound Cake?
Yes, you can freeze this pound cake for up to three months. Wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer. Thaw it in the refrigerator overnight when you’re ready to enjoy it again.
2. Can I use a different pan instead of a Bundt pan?
Absolutely! While the Bundt pan gives the cake its iconic shape, you can use a regular loaf pan or a round cake pan if that’s what you have on hand. Just adjust the baking time accordingly, as smaller pans may require less time in the oven.
3. Is it possible to make the cake without eggs for a vegan version?
Yes, you can make a vegan version of this cake by using egg substitutes like flaxseed meal or applesauce. Additionally, replace the butter with vegan butter, and use almond or soy milk instead of whole milk.
- 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
Preheat your oven to 325°F (165°C) and prepare the Bundt pan by either spraying it with cooking spray or greasing and dusting it with flour.
In a large mixing bowl, beat the softened butter until creamy. Add the light brown sugar and granulated sugar, beating until the mixture becomes fluffy.
Add the eggs, one at a time, mixing well after each addition.
In a separate medium-sized bowl, combine the all-purpose flour, baking powder, and salt.
Gradually add the flour mixture to the batter, alternating with the whole milk. Mix until just combined.
Stir in the toffee chips and chopped pecans, distributing them evenly throughout the batter.
Carefully spoon the batter into the prepared Bundt pan, ensuring it's spread evenly.
Bake the cake for approximately 85 minutes or until a wooden pick inserted into the center comes out clean. To prevent excess browning, cover the cake with foil while baking.
Once baked, let the cake cool in the pan for 10 minutes. Then, remove it from the pan and place it on a wire rack to cool completely.
for 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 to a simmer and continue whisking the mixture for 8 minutes.
Remove the saucepan from the heat and whisk in the butter and vanilla extract.
Allow the caramel drizzle to cool for about 5 minutes before using. Note that it's essential to drizzle the caramel while it's still hot.