Why Make This Recipe
This Brown Sugar Caramel Pound Cake is a cherished family favorite that embodies warmth and comfort. Made with a perfect blend of brown sugar and rich caramel, each slice delivers sweetness and a delightful crunch from toffee chips and pecans. Whether it’s a Sunday dinner or a special celebration, this cake is sure to impress family and friends. It’s simple to make and brings back wonderful memories of gathering around the table with loved ones.
How to Make My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake
Ingredients
- 1 1⁄2 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
- 1⁄2 teaspoon salt
- 1 cup whole milk
- 1 (8-ounce) bag toffee chips (such as Heath)
- 1 cup chopped pecans
Caramel Drizzle:
- 1 (14-ounce) can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- 1⁄2 teaspoon vanilla extract
Directions
- Preheat your oven to 325 degrees Fahrenheit. Grease a 12-cup Bundt pan with cooking spray or butter and dust with flour.
- In a large mixing bowl, beat the softened butter until creamy.
- Add both the light brown sugar and granulated sugar to the bowl. Beat until the mixture is fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and salt.
- Add the flour mixture to the butter mixture alternately with the milk. Beat just until everything is combined.
- Stir in the toffee chips and chopped pecans.
- Spoon the cake batter into the prepared Bundt pan.
- Bake in the oven for about 85 minutes or until a wooden pick inserted in the center comes out clean. If the cake is browning too much, cover it with foil during baking.
- Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Meanwhile, prepare the caramel drizzle. In a medium saucepan, combine the sweetened condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently.
- Reduce the heat and simmer for 8 minutes, continuing to whisk often.
- Remove from heat and whisk in the butter and vanilla extract. Let it cool for 5 minutes before using.
- Drizzle the hot caramel over the cooled cake.
How to Serve My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake
Serve this pound cake at room temperature, either plain or with a scoop of vanilla ice cream on the side. The warm caramel drizzle adds an extra touch of indulgence. It’s great for any occasion, whether it’s a family dinner or a holiday festivity.
How to Store My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake
To store the leftover cake, wrap it tightly in plastic wrap or place it in an airtight container. You can keep it at room temperature for up to three days or refrigerate it for up to a week. If you want to keep it longer, you can freeze slices for up to three months.
Tips to Make My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake
- Ensure all ingredients, especially the butter and eggs, are at room temperature for better mixing.
- For easy removal of the cake, make sure to grease and flour the Bundt pan adequately.
- If you don’t have toffee chips, you can substitute with chocolate chips or leave them out entirely.
- For added flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
Variation
You can switch up the nuts by using walnuts or almonds instead of pecans. Additionally, try adding a splash of bourbon or maple extract for a unique twist on flavor.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Just store it in an airtight container until you’re ready to serve.
2. What can I substitute for the toffee chips?
You can use chocolate chips, peanut butter chips, or simply omit them if you prefer a simpler cake.
3. Can I use other types of nuts?
Absolutely! You can substitute pecans with walnuts, almonds, or even hazelnuts based on your preference.
