Indulgence takes on a new form with our tantalizing creation: the Brown Sugar Caramel Pound Cake. This delightful dessert is a symphony of rich flavors and moist texture, combining the comforting sweetness of brown sugar with the irresistible allure of caramel.
Elevate your baking game and delight your taste buds with every bite of this decadent treat.
Ingredients:
- 1 ½ cups softened butter
- 2 cups packed light brown sugar
- 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 (such as Heath)
- 1 cup chopped pecans
Caramel Drizzle:
- 1 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- ½ teaspoon vanilla extract
Directions:
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Grease and flour a 12-cup Bundt pan or use cooking spray for easy release.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter until creamy. Add in the packed light brown sugar and granulated sugar, continuing to beat until fluffy.
- Incorporate Eggs and Dry Ingredients: Add the eggs one at a time, beating well after each addition. In a separate medium bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the flour mixture to the batter, alternating with the whole milk, and beat until just combined.
- Add Toffee Chips and Pecans: Gently fold in the toffee chips and chopped pecans until evenly distributed throughout the batter.
- Bake: Spoon the batter into the prepared Bundt pan and bake for approximately 85 minutes, or until a wooden pick inserted into the center comes out clean. To prevent excess browning, you can cover the cake with foil while baking.
- Cool and Drizzle: Allow the cake to cool in the pan for 10 minutes before carefully removing it and transferring it to a wire rack to cool completely. Meanwhile, prepare the caramel drizzle.
- Prepare 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. Once boiling, reduce the heat and simmer for 8 minutes, continuing to whisk frequently. Remove the saucepan from the heat and whisk in the butter and vanilla extract. Let the caramel drizzle cool for 5 minutes before using.
- Serve: Drizzle the warm caramel sauce over the cooled cake, allowing it to cascade down the sides. Slice and serve this indulgent masterpiece to your eager guests or savor it as a decadent treat for yourself.
Conclusion:
In every slice of our Brown Sugar Caramel Pound Cake, you’ll discover the perfect harmony of buttery richness, sweet caramel notes, and delightful crunch from the toffee chips and pecans. Whether enjoyed as a dessert for special occasions or simply as a luxurious treat to brighten any day, this recipe promises to delight and satisfy with its irresistible charm and flavor. Treat yourself and your loved ones to the ultimate indulgence with this mouthwatering creation.
