why make this recipe
My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake is a cherished dessert that combines rich flavors and a moist texture. This cake stands out because of its unique blend of brown sugar and toffee chips, which gives it a sweet and buttery flavor. Plus, the caramel drizzle on top makes it extra special. It’s perfect for family gatherings, celebrations, or even just a cozy afternoon treat. Baking this cake not only fills your home with wonderful aromas but also brings back warm memories of family traditions.
how to make My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake
Ingredients:
- 1 1⁄2 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
- 1⁄2 teaspoon salt
- 1 cup whole milk
- 1 (8-ounce) bag toffee chips (such as Heath)
- 1 cup chopped pecans
- 1 (14-ounce) can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- 1⁄2 teaspoon vanilla extract
Directions:
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Preheat your oven to 325 degrees Fahrenheit. Prepare a 12-cup Bundt pan by spraying it with cooking spray or greasing and dusting it with flour.
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In a large bowl, beat the softened butter until creamy.
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Add the light brown sugar and granulated sugar, and beat the mixture until it is fluffy.
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Add the eggs one at a time, mixing well after each addition.
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In a separate medium bowl, mix together the flour, baking powder, and salt.
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Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix just until combined.
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Stir in the toffee chips and chopped pecans.
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Pour the batter into the prepared Bundt pan.
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Bake for about 85 minutes or until a wooden pick inserted in the center comes out clean. To prevent excess browning, cover the cake with foil while baking.
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Let the cake cool in the pan for 10 minutes. Then, carefully remove it from the pan and cool completely on a wire rack.
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For the caramel drizzle, combine the sweetened condensed milk and brown sugar in a medium saucepan. Bring it to a boil over medium-high heat, whisking frequently.
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Reduce the heat and let it simmer for 8 minutes, whisking often.
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Remove from heat and whisk in the butter and vanilla extract. Let it cool for 5 minutes before using.
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Drizzle the warm caramel over the cooled cake before serving.
how to serve My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake
This delicious cake can be served on its own or with a scoop of vanilla ice cream. You can also add extra chopped pecans on top for a delightful crunch. It’s perfect for any occasion, or just as a sweet treat with a cup of coffee or tea.
how to store My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. If you decide to freeze it, wrap the cake tightly in plastic wrap and aluminum foil. It will last in the freezer for about three months.
tips to make My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Be careful not to overmix the batter to keep the cake moist and tender.
- If you prefer a lighter cake, you can substitute some of the butter with applesauce.
- Experiment with different nuts or leave them out if you have allergies.
variation
You can try adding chocolate chips for a richer flavor, or substitute the toffee chips with butterscotch chips for a twist. Another fun variation is to add a hint of cinnamon or nutmeg to the batter for added warmth.
FAQs
1. Can I use dark brown sugar instead of light brown sugar?
Yes, you can use dark brown sugar, but it will give the cake a deeper flavor and darker color.
2. How do I know when the cake is done baking?
The cake is done when a toothpick or wooden pick inserted into the center comes out clean.
3. Can I make this cake in advance?
Yes, you can bake the cake in advance. Just store it in an airtight container, and it will stay fresh until you are ready to serve it.
