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My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake For Those Who Enjoy Flavor

by cherly June 3, 2020

A glorious cake that is covered with maple glaze. Everybody wants a taste, and why not? It’s super easy to make. Dig in and enjoy!

Remember it later

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Ingredients

1 1/2 cups of butter softened

2 cups of light brown sugar, packed

1 cup of granulated sugar

5 large eggs

3 cups of all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 cup of whole milk

1 8 ounces bag toffee chips (I use Heath)

1 cup of pecans, chopped

For the Caramel Drizzle

1-14 oz can sweetened condensed milk

1 cup of brown sugar

2 tbsp. butter

1/2 tsp. vanilla extract

How to make Brown Sugar Caramel Pound Cake

Step 1: Prepare the oven. Preheat it to 325 degrees. Spray with cooking spray or grease and dust with flour a 12 cup Bundt pan.

Step 2: In a bowl, beat the butter until creamy. Add in the brown sugar, and granulated sugar. Beat in the eggs one at a time.

Step 3: Combine the flour, baking powder, and salt in a medium bowl.

Step 4: Gradually add the flour mix to the batter, alternately with milk. Beat until just combined. Then, stir in the toffee chips and pecans.

Step 5: Scoop the batter into the greased pan. Place inside the preheated oven and bake for 85 minutes. Insert a toothpick in the middle, when it comes out clean the cake is done. Tip: Cover the cake with foil while baking to prevent excess browning.

Step 6: When done, remove the pan from the oven and let the cake cool for 10 minutes.

Step 7: Remove the cake from the pan and let it cool completely on a wire rack. Before serving drizzle over the caramel over the cooled cake.

How to make the Caramel Drizzle

Step 1: Combine the condensed milk and brown sugar in a medium saucepan.

Step 2: Heat over medium-high heat and bring to a boil while whisking frequently.

Step 3: Lower the heat and simmer for 8 minutes, still whisking frequently.

Step 4: Remove the pan saucepan from the heat and whisk in the butter and vanilla.

Step 5: Let the caramel drizzle cool for 5 minutes before using. Tip: Don’t over cool, drizzle the caramel while it is still hot.

My Granddaddy's Favorite Brown Sugar Caramel Pound Cake For Those Who Enjoy Flavor

cherly A glorious cake that is covered with maple glaze. Everybody wants a taste, and why not? It’s super easy to make. Dig in and enjoy! Remember it laterLike this recipe!… Main Dish Recipes My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake For Those Who Enjoy Flavor European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 5 voted )

Ingredients

  • 1 1/2 cups of butter softened
  • 2 cups of light brown sugar, packed
  • 1 cup of granulated sugar
  • 5 large eggs
  • 3 cups of all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup of whole milk
  • 1 8 ounces bag toffee chips (I use Heath)
  • 1 cup of pecans, chopped
  • For the Caramel Drizzle
  • 1-14 oz can sweetened condensed milk
  • 1 cup of brown sugar
  • 2 tbsp. butter
  • 1/2 tsp. vanilla extract

Instructions

Step 1: Prepare the oven. Preheat it to 325 degrees. Spray with cooking spray or grease and dust with flour a 12 cup Bundt pan.

Step 2: In a bowl, beat the butter until creamy. Add in the brown sugar, and granulated sugar. Beat in the eggs one at a time.

Step 3: Combine the flour, baking powder, and salt in a medium bowl.

Step 4: Gradually add the flour mix to the batter, alternately with milk. Beat until just combined. Then, stir in the toffee chips and pecans.

Step 5: Scoop the batter into the greased pan. Place inside the preheated oven and bake for 85 minutes. Insert a toothpick in the middle, when it comes out clean the cake is done. Tip: Cover the cake with foil while baking to prevent excess browning.

Step 6: When done, remove the pan from the oven and let the cake cool for 10 minutes.

Step 7: Remove the cake from the pan and let it cool completely on a wire rack. Before serving drizzle over the caramel over the cooled cake.

How to make the Caramel Drizzle

Step 1: Combine the condensed milk and brown sugar in a medium saucepan.

Step 2: Heat over medium-high heat and bring to a boil while whisking frequently.

Step 3: Lower the heat and simmer for 8 minutes, still whisking frequently.

Step 4: Remove the pan saucepan from the heat and whisk in the butter and vanilla.

Step 5: Let the caramel drizzle cool for 5 minutes before using. Tip: Don't over cool, drizzle the caramel while it is still hot.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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