Indulge in Delight: Brown Sugar Caramel Pound Cake Recipe
There’s something undeniably comforting about the rich, buttery aroma of a freshly baked pound cake wafting through your kitchen. And when you add the indulgent sweetness of brown sugar and the silky allure of caramel into the mix, you get a dessert that’s nothing short of spectacular. Get ready to embark on a culinary journey as we explore the delightful world of Brown Sugar Caramel Pound Cake.
Pound cake, known for its simplicity and timeless appeal, is the perfect canvas for experimentation. It’s a classic dessert that has stood the test of time, loved by generations for its dense, moist crumb and its versatility in accommodating various flavors. This particular recipe takes the traditional pound cake up a notch, infusing it with the irresistible flavors of brown sugar and caramel.
The result? A cake that’s not only a feast for your taste buds but also a visual delight with its golden-brown crust and inviting aroma. Whether you’re an experienced baker or a novice in the kitchen, this recipe is accessible and rewarding.
The Essential 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 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
The Step-by-Step Process:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.
NOTE: Make sure to drizzle the caramel while it’s still HOT.
Room Temperature Ingredients: Ensure your butter, eggs, and milk are all at room temperature for a smoother batter and even baking.
Use Quality Caramel: High-quality caramel sauce can make a significant difference in the flavor of your cake. If you have the time, try making your own caramel sauce from scratch.
Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix until the ingredients are just combined.
Serving Size: 1 slice (1/12 of the cake)
Total Fat: 20g
Saturated Fat: 12g
Total Carbohydrates: 63g
Dietary Fiber: 0g
Brown Sugar Caramel Pound Cake is a dessert that celebrates the beauty of simplicity with a touch of decadence. The rich, caramel-infused flavor paired with the moist, dense crumb of the pound cake creates a harmonious symphony of taste and texture.
Whether you serve it as a delightful afternoon treat with a cup of coffee or as the grand finale to a special meal, this cake is sure to impress. It’s a reminder that sometimes, the most extraordinary pleasures can be found in the simplest of recipes. So, don your apron, preheat your oven, and get ready to savor the sweet delights of Brown Sugar Caramel Pound Cake. Your taste buds will thank you!
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out!
If you’ve tried this or any other of my recipes, don’t forget to rate the recipe below and leave me a comment. I love hearing from you!