My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake Recipe

There’s truly nothing quite as comforting as a slice of My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake. This cake is a Southern classic, rich with the warmth of brown sugar, the buttery crunch of toffee and pecans, and crowned with the most decadent homemade caramel drizzle you’ve ever tasted. It’s the sort of family recipe that brings everyone together—sweet, satisfying, and absolutely impossible to eat just one piece. Whether you’re celebrating a special occasion, or simply craving something sweet with your afternoon coffee, this cake promises to become a cherished favorite in your kitchen too.

Ingredients You’ll Need

You won’t believe how a handful of kitchen staples can come together to create something so irresistible. Every ingredient in My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake plays its part: from its golden crumb to its nutty, caramel-kissed finish.

• Butter (1 ½ cups, softened): Gives the cake its tender, rich crumb and signature buttery flavor.
• Light brown sugar (2 cups, packed): Adds deep, caramel notes and softness to the cake.
• Granulated sugar (1 cup): Balances sweetness and helps the cake get that lovely golden color.
• Eggs (5 large): Provide essential structure and silky texture—make sure they’re at room temperature for best results.
• All-purpose flour (3 cups): The backbone of the pound cake, ensuring a sturdy yet moist crumb.
• Baking powder (1 teaspoon): Offers lift so the cake doesn’t turn out too dense.
• Salt (½ teaspoon): Just a pinch for balance to accentuate all the sweet flavors.
• Whole milk (1 cup): For moisture and a perfectly creamy batter—don’t substitute with skim!
• Toffee chips (8 ounces, such as Heath): Bring a chewy, slightly crunchy layer of caramelized sweetness to every bite.
• Chopped pecans (1 cup): Add nutty depth and a satisfying crunch to complement the tender cake.
• For the Caramel Drizzle:
  • Sweetened condensed milk (14 ounces): Ensures the caramel is ultra-smooth and luxuriously rich.
  • Brown sugar (1 cup): Melds into the condensed milk for those simply perfect caramel notes.
  • Butter (2 tablespoons): Rounds out the sauce with silky richness.
  • Vanilla extract (½ teaspoon): A splash right at the end lifts all the flavors for the ultimate finish.

How to Make My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake

Step 1: Prep the Bundt Pan

Preheat your oven to 325 degrees Fahrenheit. Generously spray a 12-cup Bundt pan with baking spray or grease it thoroughly with butter, then dust with flour to ensure the cake slips out smoothly when baked. There’s nothing worse than losing a piece of crust to the pan!

Step 2: Cream the Butter and Sugars

Using a stand mixer or a hand mixer, beat the softened butter on medium speed until creamy and pale. Add the light brown sugar and granulated sugar, then continue beating until the mixture is fluffy—about 3-4 minutes. This step is key for airiness in the finished cake and gives it that melt-in-your-mouth texture.

Step 3: Add the Eggs

Add eggs one at a time, letting each mix in fully before adding the next. This slow addition ensures a uniform, silky batter and locks in richness with every egg. Scrape the bowl as you go to make sure nothing’s sticking to the sides.

Step 4: Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This blending helps the leavening and salt disperse evenly, so the cake rises just how My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake always should.

Step 5: Alternate Dry Ingredients and Milk

With your mixer on low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk. Begin and end with flour to minimize gluten activation—just mix until combined, no more. Your batter should be thick, silky, and streak-free.

Step 6: Fold in Toffee Chips and Pecans

Gently fold in the toffee chips and chopped pecans with a spatula. This ensures every slice bursts with gooey caramel bits and crunchy, toasty pecans. Avoid overmixing here—just enough to distribute those goodies throughout.

Step 7: Fill and Bake

Spoon the batter evenly into your prepared Bundt pan, smoothing out the top with a spatula. Bake for around 85 minutes, checking at the 70-minute mark. If the top browns too quickly, cover the cake loosely with foil. The pound cake is ready when a skewer inserted into the center comes out clean—don’t overbake!

Step 8: Unmold and Cool

After baking, let the cake rest in the pan for just 10 minutes. Run a knife around the edges, then invert onto a wire rack to cool completely. Patience is key; letting it cool assures the perfect texture and keeps My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake tender and moist.

Step 9: Prepare the Caramel Drizzle

In a medium saucepan on medium-high heat, combine the sweetened condensed milk and brown sugar. Bring to a gentle boil, whisking frequently. Once boiling, reduce to a simmer and continue whisking for 8 minutes as it thickens into pure caramel bliss.

Step 10: Finish the Caramel and Drizzle

Take the pan off heat and whisk in the butter and vanilla extract. Let the caramel rest for about 5 minutes—you want it thick, but still pourable. Spoon or pour lavishly over the cooled cake, letting it ooze down the sides.

How to Serve My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake

Garnishes

For the ultimate finishing touch, shower the top with a handful of extra pecans or crushed toffee bits. A sprinkle of flaky sea salt gives a beautiful contrast to the caramel and really makes the flavors pop. You can even add a gentle dusting of powdered sugar for a pretty, snowy effect.

Side Dishes

Pair a slice of this cake with a generous scoop of vanilla bean ice cream or a dollop of freshly whipped cream for pure dessert magic. For a brunch treat, serve it alongside hot coffee, chai, or a cold glass of milk. The richness of My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake plays so well with fresh berries or stewed apples, too.

Creative Ways to Present

Turn each serving into something special: layer slices with caramel sauce and vanilla ice cream in parfait glasses, or cut into smaller bars and pack as easy-to-share picnic treats. For a party, serve mini Bundt or loaf versions drizzled with caramel and garnished individually for a showstopping dessert table.

Make Ahead and Storage

Storing Leftovers

Keep any leftover slices tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to three days. The flavor actually deepens and becomes even more delicious a day after baking, making My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake a great make-ahead option.

Freezing

This pound cake freezes beautifully. Wrap cooled, unsauced cake (either whole or in slices) tightly in two layers of plastic wrap, then pop it into a freezer bag. It’ll stay fresh for up to three months. Thaw overnight at room temperature, and warm slightly before serving.

Reheating

If you love a slightly warm pound cake (who doesn’t!), microwave slices for 10-15 seconds before serving. You can also place slices on a baking sheet and warm in a 300-degree oven for just 5 minutes. Always add the caramel drizzle just before serving if reheating.

FAQs

Can I use dark brown sugar instead of light brown sugar?

Absolutely! Using dark brown sugar will yield an even richer, deeper molasses flavor. It’s a fun twist if you love a bolder caramel depth in My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake.

Do I need to toast the pecans first?

While not required, toasting the pecans before folding them in brings out their buttery, nutty flavor in a big way. Simply toast in a dry skillet for a few minutes, cool, then chop and add.

Can I make this recipe without nuts?

Yes, you can omit the pecans if you need a nut-free version. The cake will still be outrageously tasty with the toffee chips and caramel drizzle in My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake.

How do I know when the cake is done?

When a wooden skewer inserted into the thickest part comes out clean or with just a few moist crumbs (but no wet batter), it’s ready. The cake should also spring back lightly when pressed.

Can I make the caramel drizzle ahead of time?

Yes! You can make the caramel up to three days ahead. Store it in a jar in the refrigerator, then warm gently before drizzling over My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake.

Final Thoughts

If you’re searching for a showstopping dessert that’s pure comfort and nostalgia, look no further than My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake. I hope this treasured family recipe becomes a staple at your table and carries its sweet, caramel-kissed memories into your gatherings for years to come. Bake it, share it, and enjoy every decadent bite!

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