1. Can I make this Brown Sugar Caramel Pound Cake in advance?

Yes! You can make the cake a day or two in advance. Just store it in an airtight container at room temperature to keep it fresh. If you prefer, you can also freeze the cake for up to a month. Make sure to let it cool completely before wrapping it tightly and freezing. When you're ready to serve, simply thaw it on the counter for a few hours before drizzling with the caramel sauce.

2. What can I substitute for pecans in the cake?

If you're not a fan of pecans or have a nut allergy, you can substitute them with another type of nut, such as walnuts or almonds. Alternatively, you can leave the nuts out entirely for a smoother texture. To keep the cake just as flavorful, you could also add chocolate chips or dried fruit as a fun twist!

3. How do I store the caramel drizzle if I have leftovers?

If you have any leftover caramel drizzle, you can store it in an airtight container in the refrigerator for up to a week. To reheat it, simply warm it in the microwave for about 20-30 seconds or on the stovetop until it's pourable again. Just be sure to stir it gently before drizzling over your cake.

Brown Sugar Caramel Pound Cake Recipe – Easy & Delicious

Name: Brown Sugar Caramel Pound Cake Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: American
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 (e.g., Heath); 1 cup pecans, chopped; 1 14oz can sweetened condensed milk; 1 cup brown sugar; 2 tablespoons butter; ½ teaspoon vanilla extract

Description

This Brown Sugar Caramel Pound Cake is a decadent dessert made with moist cake layers and topped with a luscious caramel drizzle. It combines the rich, warm flavor of brown sugar with the crunch of toffee chips and pecans, making it the perfect indulgent treat for any occasion.

Ingredients

Scale

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 (e.g., Heath)
1 cup pecans, chopped
1 14oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

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Instructions

Preheat the oven to 325°F (165°C) and prepare a 12-cup Bundt pan by spraying with cooking spray and dusting with flour.
Beat the butter until creamy, then add the light brown sugar and granulated sugar, beating until fluffy.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.
Stir in the toffee chips and chopped pecans.
Spoon the batter into the prepared Bundt pan and bake for 85 minutes or until a wooden pick comes out clean. Cover with foil during baking to prevent overbrowning.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
To make the caramel drizzle, combine the sweetened condensed milk and brown sugar in a medium saucepan and bring to a boil over medium-high heat. Simmer for 8 minutes, whisking frequently.
Remove the caramel from the heat and whisk in the butter and vanilla extract. Let the sauce cool for 5 minutes, then drizzle it over the cooled cake.

Notes

If the cake is browning too quickly, cover it loosely with foil during the baking process.
For a gluten-free version, use a gluten-free flour blend in place of the all-purpose flour.
The caramel drizzle should be used while it’s still warm for the best consistency.
Store any leftovers in an airtight container for up to 3 days at room temperature or in the refrigerator for up to a week.

Prep Time: 20 minutes
Cook Time: 85 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 180mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 4g
Cholesterol: 75mg