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Brown Sugar Carmel Pound Cake


Brown sugar pound cake could also be the most effective cake you’ve ever tasted! Dense, moist, and molasses-and-caramel-flavored – excellent to bake in chilly climate.

This brown sugar caramel pound cake is a kind of issues. Mercy. Excuse the crappy image by the best way. Would you have a look at me in another way if I advised you that each time I acquired a slice I  needed to sing “I want some of your brown shuuuuga!” ? I actually did and now that you just’ve simply learn that  I can wager a greenback you’ll in all probability do the identical factor.  We’re on this collectively now.


1 ½ cups butter softened
2 cups mild brown sugar, packed
1 cup granulated sugar
5 giant eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup complete milk
1 8oz bag toffee chips (I take advantage of Heath)
1 cup pecans, chopped
Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

How To Make Brown Sugar Carmel Pound Cake

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and mud with flour
Beat butter till creamy. Add sugars beating till fluffy. Add eggs separately. In medium bowl, mix flour, baking powder and salt. Add flour combine to batter alternately with milk, beat till simply mixed. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or till wood choose comes out clear. To stop extra browning, cowl cake with foil whereas baking.
Let cake cool in pan for 10 minutes. Take away from pan, and let cool fully on a wire rack. Spoon caramel drizzle over cooled cake.
Instructions for Caramel Drizzle
In a medium saucepan mix condensed milk and brown sugar; carry to a boil over medium-high warmth, whisking often. Scale back warmth, and SIMMER for 8 minutes, whisking often. Take away from warmth; whisk in butter and vanilla. Let cool for five minutes earlier than utilizing. NOTE: Be sure that to drizzle the caramel whereas it’s nonetheless HOT.