Brown Sugar Caramel Pound Cake
A rich Brown Sugar Caramel Pound Cake made with butter, brown sugar, pecans, and toffee chips, finished with a decadent caramel glaze for a truly indulgent dessert.
8 Servings
Ingredients
Cake:
- 1 ½ cups unsalted butter softened
- 1 cup granulated white sugar
- 2 cups light brown sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup toffee chips
Glaze:
- 1 cup light brown sugar
- 1 can 14 ounces sweetened condensed milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
Prepare the oven and batter base
- Preheat the oven to 325°F (160°C). In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat until the mixture is smooth and creamy.
Incorporate eggs and flavoring
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pour in the milk gradually, mixing to combine.
Combine dry ingredients
- Sift together the flour and baking powder. Add to the batter in small portions, mixing until just incorporated. Avoid overmixing.
Add pecans and toffee chips
- Fold in the chopped pecans and toffee chips gently, ensuring they are evenly distributed throughout the batter.
Prepare the pan and bake
- Grease a bundt pan thoroughly with butter or non-stick spray. Pour the batter into the prepared pan, smoothing the surface. Bake for 70–90 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing from the pan.
Prepare the glaze
- In a medium saucepan, combine the brown sugar and sweetened condensed milk. Heat over medium heat until just below boiling. Reduce the heat and simmer for 8–10 minutes, stirring occasionally. Remove from heat and stir in the butter and vanilla extract.
Finish and serve
- Drizzle the hot caramel glaze generously over the cooled pound cake. Slice and serve.
Notes
For a gluten-free version, substitute the all-purpose flour with a certified gluten-free flour blend. Ensure the toffee chips and sweetened condensed milk are labeled gluten-free. Baking time may vary slightly; check with a toothpick for doneness.