- Butter: 1 ½ cups of softened butter form the base of the cake, lending a rich, creamy texture and a buttery flavor that is quintessential in pound cakes.
- Brown Sugar: A combination of 2 cups of light brown sugar and 1 cup of granulated sugar provides the cake with its distinctive sweetness and a hint of caramel flavor.
- Eggs: 5 large eggs add moisture, structure, and richness to the cake batter.
- Flour: 3 cups of all-purpose flour, combined with baking powder and a pinch of salt, give the cake its structure and texture.
- Milk: 1 cup of whole milk adds moisture and helps create a tender crumb.
- Toffee Chips: A delightful addition, a bag of toffee chips (such as Heath) adds bits of toffee goodness, creating pockets of sweetness throughout the cake.
- Pecans: Chopped pecans, 1 cup, provide a delightful crunch and a nutty flavor that pairs wonderfully with the caramel.
The Preparation
Creating this heavenly cake involves several straightforward steps:
- Preparing the Pan: Preheat your oven to 325°F and prepare a 12-cup Bundt pan by either spraying it with cooking spray or greasing it and dusting it with flour.
- Creaming the Butter and Sugar: In a mixing bowl, beat the softened butter until it becomes creamy. Add the brown and granulated sugars, and continue beating until the mixture is light and fluffy.
- Adding the Eggs: Add the eggs one at a time, ensuring each is fully incorporated before adding the next. This step helps create a smooth and even texture.
- Combining Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet batter, alternating with the milk, and mix until just combined.
- Adding Toffee Chips and Pecans: Stir in the toffee chips and chopped pecans, distributing them evenly throughout the batter.
- Baking: Spoon the batter into the prepared Bundt pan and bake for approximately 85 minutes, or until a wooden pick inserted into the cake comes out clean. To prevent excessive browning, you can cover the cake with foil while baking.
- Cooling: Allow the cake to cool in the pan for 10 minutes, then carefully remove it from the pan and let it cool completely on a wire rack.
The Caramel Drizzle
No Brown Sugar Caramel Pound Cake would be complete without its signature caramel drizzle. Here’s how to make it:
- In a medium saucepan, combine sweetened condensed milk and brown sugar. Bring the mixture to a boil over medium-high heat, whisking frequently.
- Once boiling, reduce the heat to a simmer and continue whisking for 8 minutes until the caramel thickens.
- Remove from heat and whisk in the butter and vanilla extract. Let the caramel cool for 5 minutes before using.
The Experience of Enjoyment
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