Brown Sugar Pound Cake with Caramel Drizzle
This 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.
Servings: 16
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
Make Ahead-
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.
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
Calories: 607kcal | Carbohydrates: 82g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 158mg | Potassium: 161mg | Fiber: 1g | Sugar: 63g | Vitamin A: 842IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 2mg
