Brown sugar, butter, and caramel are the key ingredients in this moist and flavorful cake. The brown sugar is mixed with granulated sugar to create a smooth caramel sauce that coats each layer of the cake.
My granddaddy’s favorite brown sugar caramel pound cake is a moist and delicious dessert. It is made with butter, light brown sugar, eggs, vanilla extract, flour, granulated sugar and salt.
This Brown Sugar Caramel Pound Cake is perfect for any occasion as a dessert. A formal dinner party, a family meal, or any other special event.
I don’t usually have dessert after a meal. But when I do, I prefer to treat myself to something delicious, like this pound cake!
Dessert seems to be demanded on special occasions. When throwing a dinner party, regardless of the number of guests or the level of sophistication, a wonderful meal must be topped off with a delectable dessert.
Desserts are ideal for holiday meals, workplace get-togethers, and birthday celebrations. Desserts have been the standard at social gatherings such as this.
For more fantastic ideas, be sure to follow Foodgasm Recipes on Pinterest!
Brown sugar, toffee chips, and pecans in a delicious pound cake with a brown sugar frosting.
Dessert is the last course.
365 kcal (calories)
- 12 cup softened butter
- 2 cups packed light brown sugar
- 1 cup sugar (granulated)
- a dozen big eggs
- 3 cups flour (all-purpose)
- 1 teaspoon powdered baking soda
- a quarter teaspoon of salt
- 1 gallon of whole milk
- 1 bag of toffee chips (8 oz)
- 1 cup chopped pecans
Drizzle of Carmel:
- sweetened condensed milk, 114 oz
- 1 pound of brown sugar
- 2 tablespoons unsalted butter
- 12 teaspoon extract de vanille
Preheat the oven to 325 degrees Fahrenheit. Flour a 12 cup Bundt pan and coat it with cooking spray.
Cream the butter until it is smooth. Add the sugars and continue to beat until frothy. One by one, crack the eggs into the mixture. Combine flour, baking powder, and salt in a medium mixing basin. Alternate adding flour mixture and milk to batter until just mixed. Toss in the pecans and toffee chips. Bake for 85 minutes, or until a wooden pick inserted in the center comes out clean. Cover the cake with foil during baking to prevent it from browning too much.
Allow 10 minutes for the cake to cool in the pan. Remove the cake from the pan and place it on a wire rack to cool fully. Caramel is spooned Drizzle over the cake after it has cooled.
Caramel Drizzle Instructions
Combine condensed milk and brown sugar in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. SIMMER for 8 minutes on low heat, whisking constantly. Remove from the heat and whisk in the butter and vanilla extract. Allow 5 minutes for cooling before using.
IMPORTANT: Drizzle the caramel while it’s still hot.
This is a traditional American cake that has been made for decades. It is made with brown sugar, butter, eggs, vanilla extract and milk. Reference: brown sugar pound cake.
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