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My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake Recipe

My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake Recipe
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Indulge in the rich, buttery goodness of my Granddaddy’s Favorite Brown Sugar Caramel Pound Cake. This decadent dessert is a perfect blend of moist pound cake, toffee chips, pecans, and a luscious caramel drizzle.

Ingredients

Cake:

  • 1 ½ cups butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 (8-ounce) bag toffee chips (such as Heath)
  • 1 cup chopped pecans

Caramel Drizzle:

  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup brown sugar
  • 2 tablespoons butter
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven: Preheat oven to 325°F. Prepare Bundt pan.
  2. Cream butter and sugars: Beat butter, add sugars, and mix until fluffy. Add eggs one at a time.
  3. Combine dry ingredients: Mix flour, baking powder, and salt. Alternate adding to butter mixture with milk.
  4. Add mix-ins: Stir in toffee chips and pecans.
  5. Bake: Pour batter into pan, bake for about 85 minutes.
  6. Cool and drizzle: Cool cake, then drizzle with caramel.
  7. Caramel Drizzle: Combine condensed milk and sugar, boil, simmer, then whisk in butter and vanilla. Drizzle over cake.

Notes

  • You can sprinkle extra pecans on top for decoration.
  • Ensure the caramel is still warm when drizzling for the best consistency.

Nutrition

Find it online: https://cookedbysarah.com/my-granddaddys-favorite-brown-sugar-caramel-pound-cake-recipe/