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This simple recipe for Brown Sugar Pound Cake with Caramel Drizzle evokes the comforting essence of fall with rich flavors from caramel-like brown sugar, bits of pecans, toffee, and a decadent caramel drizzle.
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Why You’ll 🫶🏻 this Cake
Like most bundt cakes, this cake is easy to prepare, requiring simple ingredients and basic mixing methods. It also has that “next day better goodness” quality, so it is a perfect make-ahead choice for dessert. This cake is a great option for both beginner bakers and those looking for a quick dessert to enjoy casually, at a Sunday dinner, or on a special occasion. This brown sugar pound cake is moist, rich, and full of caramelized flavor with a hint of crunch from toffee bits and pecans. With its versatile flavor and beautiful presentation, this cake is bound to become a favorite!
Key Ingredients for Brown Sugar Pound Cake with Caramel Drizzle
Light Brown Sugar is a variety of sugar that includes molasses, which imparts a unique brown hue and a deep, caramel-like taste. It contributes moisture, making it perfect for baked goods.
Freshly Grated Nutmeg brings a warm, rich flavor to baked goods, enhancing the overall flavor of the final product. Its scent and strength are much more pronounced than that of pre-ground nutmeg.
Pure Vanilla Extract is crafted using actual vanilla beans that are steeped in alcohol, resulting in a rich flavor profile rich in numerous aromatic compounds. On the other hand, imitation vanilla is mostly made from synthetic vanillin, resulting in a simpler taste that may be more intense but lacks the richness of pure vanilla.
Toffee Bits are tiny, crispy chunks of toffee created from sugar and butter. They enhance the overall flavor and texture with a sweet, buttery taste and a subtle crunch.
Pecans are delicious, buttery nuts that add a wonderful crunch and sweetness to baked goods, such as cakes.
Sweetened Condensed Milk is essential to this caramel drizzle, providing a rich, creamy consistency. It contributes to a smooth, sweet taste that enhances the sauce’s overall flavor.
Equipment Needed
- Stand mixer with paddle attachment
- 12-cup Bundt pan
- Liquid measuring cups
- Measuring cups and spoons
- Small saucepan
- Wire whisk
Tips for Making Brown Sugar Pound Cake
- Cream together the butter and sugars until light, fluffy, and pale in color.
- One at a time, crack each egg into a separate bowl and then beat it into the batter. This helps prevent any bad eggs or cracked shell fragments from getting into the batter.
- Add the pure vanilla extract to the batter.
- Add the flour mixture and milk, alternating, beginning and ending with the flour —flour, milk, flour, milk, flour.
- Fold in the toffee bits and pecans.
- Pour the batter into the prepared pan and bake. Your house will smell amazing!
- Once the cake has cooled, prepare the caramel drizzle by simmering the brown sugar and sweetened condensed milk, then add the butter and pure vanilla extract.
- While whisking the caramel, use the palm of your hand to run the whisk tip along the inside edges of the pan to prevent the sugar from burning.
Serving Suggestions
This pound cake is enjoyed with a cup of tea or coffee. A scoop of Vanilla Bean Ice Cream is always a welcome addition, and caramelized apples (like in THIS recipe) will take the enjoyment to the next level!
Substitutions
- 2% milk can be used as a substitute for whole milk with equally good results.
- Pre-ground nutmeg can be used as a substitute for freshly grated nutmeg. There is no true conversion, but since pre-ground nutmeg is less vibrant and potent, you may want to start with using 1/4 teaspoon pre-ground nutmeg.
- If you can’t find toffee bits and enjoy chocolate, you can chop up candy bars like Heath or Skor to fold into the batter.
You can use an electric handheld mixer, or, with a little elbow grease and a little more time, you can use a large wooden spoon and a bowl.
Absolutely! Omitting the pecans will not alter the taste of the brown sugar batter or the tender crumb once baked. You can also use another mix-in, like chocolate chips, butterscotch chips, or cinnamon chips. Of course in doing so will alter the taste of the recipe.
Yes! I prefer using extra-large eggs because I feel you get a little more for your money 🙂🥚.
There are special kitchen gadgets designed for grating nutmeg, but the simplest method is to use a microplane grater or the finest holes of a regular cheese grater. Hold the nutmeg at a 45-degree angle and grate it until you achieve the desired amount.
Other pound cakes you may enjoy…
Apple Butter Pound Cake with Brown Sugar Frosting
Coconut Pound Cake with Lemon-Mint Glaze
Lemon Pound Cake
Southern Pound Cake
Southern Chocolate Pound Cake
Brown Sugar Pound Cake with Caramel Drizzle
Equipment
Ingredients
For the Cake
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon freshly grated nutmeg
- ½ teaspoon Kosher salt
- 12 ounces (1 ½ cups) unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 1 cup granulated sugar
- 5 extra-large eggs, at room temperature
- ½ teaspoon pure vanilla extract
- 1 cup whole milk, at room temperature
- 1 (8 ounce) package toffee bits
- ½-1 cup chopped pecans, plus more for garnish
For the Caramel Drizzle
- 1 (14 ounce) can sweetened condensed milk
- 1 cup packed light brown sugar
- 1 ounce (2 tablespoons) unsalted butter
- ½ teaspoon pure vanilla extract
Instructions
For the Cake
- Preheat the oven to 325℉. Spray a 12-cup bundt pan with nonstick baking spray with flour; set aside. In a medium bowl, whisk together the flour, baking powder, nutmeg, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy. Add the sugars and beat until fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
- With the mixer on low, gradually add the flour mixture to the butter mixture in thirds, alternating with the milk, beginning and ending with the flour. Scrape down the sides of the bowl and beat just until combined. Fold in the toffee bits and pecans. Spoon the batter into the prepared bundt pan.
- Bake for 75-85 minutes or until a toothpick/skewer inserted near the center of the cake comes out clean. (Cover the top with aluminum foil to prevent excess browning towards the end of baking if necessary. Let the cake cool in the pan for 10 minutes. Invert the pan onto a wire rack, and allow the cake to cool completely.
For the Caramel Drizzle
- In a medium saucepan, combine the condensed milk and brown sugar, and bring to a boil over medium-high heat, whisking frequently.
- Reduce the heat, and simmer for 8 minutes, whisking frequently. (Use the tip of the whisk to run along the inside edges of the pot to keep the sugar from burning.)
- Remove from the heat and whisk in the butter and vanilla. Let cool 5 minutes before using. (The caramel will thicken.)
- Place the cooled cake on a wire rack set over a baking sheet or onto a serving plate. Drizzle caramel over the cake and sprinkle with chopped pecans. Enjoy!
Notes
Cake can be made one day in advance. This cake has that “next day better goodness” quality. To Store-
Leftovers can be kept covered at room temperature for up to 3 days. Individual slices can be wrapped in plastic, placed in a freezer-safe bag, and kept frozen for up to 2 months. Thaw in the refrigerator or at room temperature before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
