Prep Time: 30 mins | Cook Time: 1 hr 25 mins | Total Time: 1 hr 55 mins | Yield: 12 to 16 Servings
This dense cake is very moist! It is filled with brown sugar, toffee bits, and pecans with the most amazing caramel flavour that is to die for! This cake will surely impress everyone around the dessert table.
Ingredients
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1 tsp baking powder
5 large Eggs
3 c all-purpose flour
1 – 8 oz. bag of toffee bits
2 c light brown sugar, packed
1 c whole milk
1 c granulated sugar
1 c pecans, chopped
1-1/2 c butter or brown butter, softened
1/2 tsp salt
1 recipe CARAMEL DRIZZLE
How to make Brown Sugar Pound Cake
Step 1: Prepare the oven. Preheat it to 162 degrees C or 325 degrees F.
Step 2: Grease a 15-cup Bundt pan using cooking spray, then flour the pan.
Step 3: In a mixing bowl, add butter and beat until the texture becomes smooth. Then, add the sugars and continue to beat until well blended.
Step 4: Now, add the eggs a piece at a time, beating every after each addition until well combined.
Step 5: In another mixing bowl, add baking powder, flour, and salt. Whisk until well mixed.
Step 6: Slowly add the flour mixture, alternately with the milk into the bowl with the butter mixture, beating every after each addition until well blended. Start and end with flour mixture. Then, fold in the pecans and toffee bits.
Step 7: Transfer the batter into the prepared pan and spread it evenly. Place in the preheated oven and bake for about 85 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 8: When done, remove the cake from the oven and let it rest for about 45 minutes onto a cooling rack before inverting the cake, then removing it from the pan.
Step 9: Add the caramel drizzle over the cooled cake and spread it evenly.
Notes:
Browning the Butter:
Bring the butter to a boil in a small saucepan over medium-high heat, stirring constantly for appropriately 5 to 6 minutes.
You know you are close once the butter begins to foam. Now, with a spoon, pull the topcoat (foam) away. The butter will reach a caramel colour when done.
Into a jar, pour the butter and let it cool on the counter before storing it in the fridge.
To use, transfer the brown butter to a large mixing bowl. Beat it until it cools fully. Alternately, you can put the hot butter on the counter and allow it to come to room temperature before using it.
Ingredients
- 1 tsp baking powder
- 5 large Eggs
- 3 c all-purpose flour
- 1 – 8 oz. bag of toffee bits
- 2 c light brown sugar, packed
- 1 c whole milk
- 1 c granulated sugar
- 1 c pecans, chopped
- 1-1/2 c butter or brown butter, softened
- 1/2 tsp salt
- 1 recipe CARAMEL DRIZZLE
Instructions
Step 1: Prepare the oven. Preheat it to 162 degrees C or 325 degrees F.
Step 2: Grease a 15-cup Bundt pan using cooking spray, then flour the pan.
Step 3: In a mixing bowl, add butter and beat until the texture becomes smooth. Then, add the sugars and continue to beat until well blended.
Step 4: Now, add the eggs a piece at a time, beating every after each addition until well combined.
Step 5: In another mixing bowl, add baking powder, flour, and salt. Whisk until well mixed.
Step 6: Slowly add the flour mixture, alternately with the milk into the bowl with the butter mixture, beating every after each addition until well blended. Start and end with flour mixture. Then, fold in the pecans and toffee bits.
Step 7: Transfer the batter into the prepared pan and spread it evenly. Place in the preheated oven and bake for about 85 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Step 8: When done, remove the cake from the oven and let it rest for about 45 minutes onto a cooling rack before inverting the cake, then removing it from the pan.
Step 9: Add the caramel drizzle over the cooled cake and spread it evenly.
Notes
Browning the Butter: Bring the butter to a boil in a small saucepan over medium-high heat, stirring constantly for appropriately 5 to 6 minutes. You know you are close once the butter begins to foam. Now, with a spoon, pull the topcoat (foam) away. The butter will reach a caramel colour when done. Into a jar, pour the butter and let it cool on the counter before storing it in the fridge. To use, transfer the brown butter to a large mixing bowl. Beat it until it cools fully. Alternately, you can put the hot butter on the counter and allow it to come to room temperature before using it.
