Brown Sugar Caramel Pound Cake

         Pound cakes remind me of my Grandma. She was the best at making them. She would make them for strawberry shortcakes, for birthdays, for holidays and just because. Pound cakes are so soft, have a great butter flavor and a light golden crust. This recipe, however, is going to be slightly different than Grandma’s.

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We will use what I call a quick method to make them, instead of separate steps, we will mix most all together. I also top this with a homemade Caramel pecan glaze that is mouthwatering!

            This is also a brown sugar pound cake. Slightly different from the original. I used light brown sugar rather than granulated white sugar. Have I ever reminded you all of how therapeutic baking and cooking really is?

Try it sometime if you are feeling a little down, heck try it when you are overly happy, just bake!

Frequently Asked Questions:

            Why use brown sugar?

The brown sugar takes the flavor up to a whole new level. It will make it extra special for the holidays.

            I have dark brown sugar, can I use that?

You can try. I have only used the light brown. I would believe that dark brown will give it a richer molasses flavor.

            Do I have to add the nuts?

No, you can leave the nuts out or switch them for walnuts if you prefer those.

            Can I use margarine instead of butter?

I do not recommend switching it to margarine. Margarine does not have even close to the same flavor as butter, and that is an important flavor for this cake.

            Do I have to add the toffee chips?

No, however, again, this is part of the awesomeness of this pound cake.

What do you need to make Brown Sugar Caramel Pound Cake

            1 ½ cups of butter, softened

            1 cup granulated white sugar

            2 cups light brown sugar

            1 cup milk

            1 tsp vanilla extract

            5 large eggs

            1 tsp baking powder

            3 cups all purpose flour

            1 cup chopped pecans

            1 cup toffee chips

Glaze

            1 cup brown sugar

            1 can sweetened condensed milk

            1 tsp vanilla

            3 tbsp butter, unsalted

How to make Brown Sugar Caramel Pound Cake

FIRST STEP:

Preheat the oven to 325*

Place the butter, brown sugar and granulated sugar into a mixing bowl

Beat until creamy

SECOND STEP:

Add the eggs, one at a time, beating well after each

a)

b)

Add in the vanilla, milk, baking powder and the flour.

a)

b)

c)

d)

THIRD STEP:

Mix until combined, do not over beat

Add the toffee chips and the crushed pecans and fold into the batter

a)

b)

Combine well

FOURTH STEP:

Grease the inside of a bundt pan thoroughly

Pour the batter into the pan

Smooth out the top and place in the oven

FIFTH STEP:

Bake for 1 ½ hours, or until cooked through

Remove from the oven and place the pan upside down on a cooling rack

SIXTH STEP:

When the cake is completely cool, add the sweetened condensed milk, brown sugar

a)

b)

c)

Cook until just before a boil, reduce the heat and simmer for 8 to 10 minutes

SEVENTH STEP:

Remove from the heat and stir in the butter and the vanilla

Drizzle over the cooled pound cake, while the sauce is still hot.

Serve and enjoy a new flavor rush!

YUM!

Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake

Yield: 8
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 1 ½ cups of butter, softened
  •             1 cup granulated white sugar
  •             2 cups light brown sugar
  •             1 cup milk
  •             1 tsp vanilla extract
  •             5 large eggs
  •             1 tsp baking powder
  •             3 cups all purpose flour
  •             1 cup chopped pecans
  •             1 cup toffee chips
  • Glaze
  •             1 cup brown sugar
  •             1 can sweetened condensed milk
  •             1 tsp vanilla
  •             3 tbsp butter, unsalted

Instructions

FIRST STEP:

Preheat the oven to 325*

Place the butter, brown sugar and granulated sugar into a mixing bowl and beat until creamy

SECOND STEP:

Add the eggs, one at a time, beating well after each

Add in the vanilla, milk, baking powder and the flour.

THIRD STEP:

Mix until combined, do not over beat

Add the toffee chips and the crushed pecans and fold into the batter

FOURTH STEP:

Grease the inside of a bundt pan thoroughly

Pour the batter into the pan

Smooth out the top and place in the oven

FIFTH STEP:

Bake for 1 ½ hours, or until cooked through

Remove from the oven and place the pan upside down on a cooling rack

SIXTH STEP:

When the cake is completely cool, add the sweetened condensed milk, brown sugar

Cook until just before a boil, reduce the heat and simmer for 8 to 10 minutes

SEVENTH STEP:

Remove from the heat and stir in the butter and the vanilla

Drizzle over the cooled pound cake, while the sauce is still hot.

Serve and enjoy a new flavor rush!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCholesterol: 140mgSodium: 28mgCarbohydrates: 120gSugar: 18gProtein: 10g