Indulge in the rich and decadent flavors of Brown Sugar Caramel Pound Cake, a perfect dessert for any special occasion or simply to satisfy your sweet tooth. This cake combines the deep, caramelized sweetness of brown sugar with the buttery richness of a classic pound cake. Topped with a luscious caramel frosting and sprinkled with toffee bits, this cake is sure to impress your family and friends. Let’s dive into the recipe and learn how to make this delicious treat step-by-step.
Ingredients
For the Pound Cake:
- 1 cup of softened butter
- 1/2 cup of butter-flavored shortening
- 2 cups of packed light brown sugar
- 1 cup of granulated sugar
- 5 eggs, at room temperature
- 2 teaspoons of vanilla extract
- 3 cups of all-purpose flour (sifted)
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of buttermilk
- 1/2 cup of heavy whipping cream
- 1 cup of toffee baking bits, plus more for garnish
For the Caramel Frosting:
- 1 can (14 oz) of sweetened condensed milk
- 1 cup of packed light brown sugar
- 2 tablespoons of butter
- 1 teaspoon of vanilla extract
Optional Garnish:
- 1/2 cup of pecan cookie pieces
- Additional toffee bits
Instructions
Step 1: Prepare the Pound Cake Batter
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
- Cream Butter and Shortening: In a large mixing bowl, beat the softened butter and butter-flavored shortening together until creamy and smooth.
- Add Sugars: Gradually add the light brown sugar and granulated sugar, beating until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the butter mixture, alternating with the buttermilk and heavy whipping cream. Begin and end with the flour mixture. Mix until just combined.
- Fold in Toffee Bits: Gently fold in the 1 cup of toffee baking bits.
Step 2: Bake the Pound Cake
- Pour Batter into Pan: Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake: Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Step 3: Prepare the Caramel Frosting
- Melt Butter and Sugar: In a medium saucepan, combine the sweetened condensed milk, packed light brown sugar, and butter. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is smooth.
- Boil and Thicken: Bring the mixture to a gentle boil, then reduce the heat and simmer for 5-7 minutes, stirring frequently, until thickened.
- Add Vanilla: Remove from heat and stir in the vanilla extract. Allow the frosting to cool slightly before pouring over the cooled cake.
Step 4: Assemble and Serve
- Frost the Cake: Pour the caramel frosting evenly over the cooled pound cake, allowing it to drip down the sides.
- Add Garnish: Sprinkle additional toffee bits and pecan cookie pieces on top of the frosting for a fancy garnish.
Serving
- Serve: Slice the cake and serve it with a cup of coffee or tea. Enjoy the rich, caramelized flavors of this delightful pound cake.
Cooking Notes
- Butter and Shortening: Ensure both are at room temperature for easier mixing and a smoother batter.
- Eggs: Room temperature eggs help the batter mix more evenly and rise better.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Frequently Asked Questions
Q: Can I use dark brown sugar instead of light brown sugar? A: Yes, you can use dark brown sugar for a deeper, more intense caramel flavor.
Q: How do I store leftovers? A: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving.
Q: Can I freeze this cake? A: Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
Keto/Low Carb Version
To make a keto or low-carb version of this recipe, follow these modifications:
- Flour: Use almond flour or coconut flour instead of all-purpose flour.
- Sugar: Substitute the brown sugar and granulated sugar with a keto-friendly sweetener like erythritol or monk fruit sweetener.
- Milk and Cream: Use heavy cream or unsweetened almond milk.
Brown Sugar Caramel Pound Cake is a rich, flavorful dessert that’s perfect for any occasion. With its buttery pound cake base, caramel frosting, and crunchy toffee bits, it’s sure to be a hit with everyone. Try this recipe today and enjoy a slice of indulgent, homemade goodness!
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