Step-by-step instructions
Now let’s get to the fun part—baking our Brown Sugar Caramel Pound Cake! Follow these simple steps to create a dessert that’s as delicious as it is impressive.
- Preheat your oven to 325°F (163°C). Grease a 12-cup Bundt pan using cooking spray or butter, and dust it lightly with flour.
- Cream the softened butter in a large mixing bowl until it’s light and fluffy. Gradually add both the brown sugar and granulated sugar, beating to combine well.
- Incorporate the eggs one at a time. Mix well after each addition to ensure a smooth batter.
- Combine flour, baking powder, and salt in a separate bowl; whisk them together.
- Alternate adding the dry ingredients to the butter mixture with the milk. Mix until everything is just combined; don’t overmix.
- Stir in the toffee chips and chopped pecans, giving the batter a good fold.
- Pour 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 excessive browning, loosely cover the cake with foil during the last 20 minutes of baking.
- Cool the cake in the pan for 10 minutes. Then, turn it out onto a wire rack to cool completely.
- In a medium saucepan over medium-high heat, whisk together sweetened condensed milk and brown sugar. Bring to a boil, stirring frequently.
- Reduce the heat to a simmer and cook for 8 minutes, whisking until smooth.
- Remove from heat, then whisk in the butter and vanilla extract.
- Let the caramel cool for about 5 minutes, then drizzle it over the cooled cake while it’s still warm.
Best ways to enjoy it
Serve your Brown Sugar Caramel Pound Cake sliced, warm, and drizzled with that luscious caramel sauce. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider adding fresh berries or a sprinkle of sea salt on top of the caramel for a delightful contrast.
Keeping leftovers fresh
To keep your cake fresh, store it in an airtight container at room temperature for up to five days. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap and then aluminum foil for up to three months. Just make sure to let it thaw at room temperature before enjoying again.
Helpful cooking tips
For the best results, ensure your butter is truly softened—this makes for a fluffier texture. If you’re in a pinch, you can microwave your butter for a few seconds, but keep an eye on it so it doesn’t melt. Always remember to whisk your dry ingredients separately before adding them to the wet mix, as this prevents clumping.
Recipe variations
If you’re feeling adventurous, consider adding different flavors to your cake. Vanilla extract can be swapped out for almond extract for a nutty twist, or you might fold in some chocolate chips for double the indulgence. You could also use dark brown sugar for a deeper caramel flavor.
FAQ
How long will the cake keep?
Properly stored, your Brown Sugar Caramel Pound Cake will stay fresh for about five days at room temperature. If refrigerated, it can last up to a week.
Can I make this cake without nuts or toffee?
Absolutely! Simply omit the pecans and toffee chips for a classic pound cake. You can also swap in chocolate chips or dried fruit if you desire.
How do I know when my cake is done?
The best way to check for doneness is to insert a toothpick or wooden pick into the center of the cake. If it comes out clean or with just a few crumbs, you’re good to go!
Enjoy your baking adventure with this Brown Sugar Caramel Pound Cake, and let its delightful flavors and textures create lasting memories in your kitchen!
