Brown Sugar Pound Cake (Print Version)
Moist brown sugar cake with toffee, pecans, and caramel. Rich, golden, and ideal for any celebration.
# Ingredients:
→ Cake Batter
01 -
1 1/2 cups unsalted butter, softened
02 -
2 cups light brown sugar, packed
03 -
1 cup granulated sugar
04 -
5 large eggs
05 -
3 cups all-purpose flour
06 -
1 teaspoon baking powder
07 -
1/2 teaspoon salt
08 -
1 cup whole milk
09 -
8 ounces toffee bits
10 -
1 cup pecans, chopped
→ Optional Caramel Drizzle
11 -
sweetened condensed milk
12 -
brown sugar
13 -
butter
14 -
vanilla extract
15 -
salt
# Steps:
01 -
Preheat oven to 325°F and thoroughly grease a 12 to 15 cup Bundt pan.
02 -
Beat softened butter in a large mixing bowl until creamy. Gradually add light brown sugar and granulated sugar, mixing until the mixture is light and fluffy.
03 -
Add eggs one at a time, blending well after each addition to ensure a smooth batter.
04 -
In a separate bowl, whisk together all-purpose flour, baking powder, and salt to combine evenly.
05 -
Alternate adding the flour mixture and whole milk to the batter, beginning and finishing with the flour mixture. Mix gently to avoid overworking the batter.
06 -
Fold in toffee bits and chopped pecans using a spatula until evenly distributed.
07 -
Pour the batter into the greased Bundt pan and smooth the top. Bake for 75 to 85 minutes, loosely covering with foil during baking if the surface browns too quickly.
08 -
Allow the cake to cool in the pan for 10 to 15 minutes before inverting onto a wire rack to cool completely.
09 -
Drizzle with caramel sauce if desired just prior to serving.
# Notes:
01 -
Ensure all ingredients are at room temperature to achieve a uniform crumb and prevent curdling.