My Granddaddy’s Favorite Brown Sugar Carmel Pound Cake For Those Who Enjoy Flavor
An Irresistible Treat: My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake
This cake is covered in so much maple glaze that the hole in the middle is filled with it!
Hey, everyone! I am so excited to tell you about this wonderful brown sugar and maple glaze cake recipe that I found over on the Making Memories With Your Kids blog. Erin, the founder of the blog, is a dessert genius! At first glance, I thought this cake would be pretty hard to make, but much to my amazement, it was a cinch! Just check out all that glaze on this cake, too! Mounds of the stuff. You may need a spoon just for eating the glaze!
Erin, from Making Memories With Your Kids, says you can cut the glaze recipe in half if you want less of it.
Why You’ll Love This Recipe
This cake is not just about the amazing caramel glaze that fills every nook and cranny. It’s about a rich, buttery pound cake that combines brown sugar, toffee chips, and pecans, making it a dessert that hits all the right notes. It’s perfect for gatherings, celebrations, or simply indulging yourself on a cozy evening.
Kitchen Equipment You’ll Need
- 12-cup Bundt pan
- Electric mixer
- Medium mixing bowl
- Wire cooling rack
- Medium saucepan
- Whisk
Ingredients
For the Cake:
- 1 ½ 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
- ½ teaspoon salt
- 1 cup whole milk
- 1 8oz bag toffee chips (I use Heath)
- 1 cup pecans, chopped
For the Caramel Drizzle:
- 1 – 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- ½ teaspoon vanilla extract
Step-by-Step Instructions
For the Cake:
- Preheat your oven to 325°F. Spray a 12-cup Bundt pan with cooking spray or grease and dust it with flour.
- Beat the butter until creamy. Add both sugars, beating until fluffy. Add the eggs one at a time, mixing well after each addition.
- In a medium bowl, combine flour, baking powder, and salt. Gradually add the flour mixture to the batter, alternating with the milk. Beat until just combined.
- Stir in the toffee chips and pecans.
- Spoon the batter into the prepared pan and bake for 85 minutes, or until a wooden pick inserted into the cake comes out clean. To prevent excess browning, cover the cake with foil while baking if necessary.
- Let the cake cool in the pan for 10 minutes. Remove from the pan, and let it cool completely on a wire rack.
For the Caramel Drizzle:
- In a medium saucepan, combine the condensed milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently.
- Reduce the heat and simmer for 8 minutes, whisking frequently.
- Remove from heat and whisk in the butter and vanilla extract.
- Let the caramel cool for 5 minutes before drizzling over the cooled cake. Make sure to drizzle the caramel while it’s still hot.
Tips for Success
- Ensure your butter is at room temperature for a smooth, creamy batter.
- Don’t overmix the batter to keep the cake light and fluffy.
- Use foil to cover the cake during baking if it starts to brown too quickly.
Additional Tips and Variations
- For a less sweet version, reduce the amount of glaze by half.
- Add a dash of cinnamon to the batter for a warm, spicy kick.
- You can substitute walnuts for pecans if desired.
Nutritional Highlights (Per Serving)
While we don’t have the exact numbers, this cake is undeniably indulgent! Enjoy it in moderation as a special treat.
Frequently Asked Questions (FAQ)
Can I make this cake in advance?
Yes, you can bake the cake a day ahead. Just wait to drizzle the caramel until right before serving for the best texture and flavor.
What if I don’t have a Bundt pan?
You can use a regular cake pan, but adjust the baking time accordingly and check for doneness with a toothpick.
Conclusion
I hope you enjoy making and savoring My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake as much as my family and I do. It’s truly a treat worth sharing! I’d love to hear how yours turns out, so be sure to leave a comment and let me know. Happy baking!