BROWN SUGAR CARAMEL POUND CAKE
MAJOR KEY
INGREDIENTS
- 1 cup butter softened
- 1/2 cup butter-flavored shortening
- 2 cups light brown sugar packed
- 1 cup granulated sugar
- 5 eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup heavy whipping cream
- 1 cup toffee baking bits plus more for garnish
- FOR CARAMEL FROSTING
- 14 oz can sweetened condensed milk
- 1 cup light brown sugar packed
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 cup pecan cookie pieces & toffees bits optional garnish
DIRECTIONS
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Preheat oven to 325. F.
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Generously grease and lightly flour bundt pan. Set aside.
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In a large bowl, cream together butter and shortening.
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Mix in brown sugar and white sugar.
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Add eggs, one at a time, beating well after each egg.
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Fold in vanilla extract. Set aside.
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In a medium bowl, whisk together flour, baking powder and salt.
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Gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.
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Mix well until combined being sure to scrape down the sides of the bowl.
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Fold in toffee pieces. (Can also add in some pecan pieces if desired)
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Pour batter evenly into prepared bundt pan.
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Shake the pan back and forth and up and down to even out batter and release air bubbles.
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Bake on the middle rack for 1 hour and 10 minutes.
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Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.
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When cake is completely cooled start making the caramel frosting.
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In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar.
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Keep stirring until bubbles begin to gently break on the surface.
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Reduce heat if needed, do not let the mixture boil or simmer too rapidly to prevent burning.
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Continue cooking for about 5 minutes until mixture thickens, stirring constantly.
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Remove from heat and stir in butter and vanilla.
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Stir vigorously until butter is combined.
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Sauce will begin to thicken up even more as it cools.
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Pour the hot caramel sauce over the cooled cake. (I always have sauce left over. Goes great on ice cream!)
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Garnish the cake with pecan pieces and toffee pieces if desired (highly recommended)
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Let cake sit until frosting begins to harden.
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Slice and serve, add vanilla ice cream to take it over the top!
* Tastic Spice is available HERE
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