Toffee pecan caramel pound cake

If you’re on the hunt for a dessert that perfectly balances sweetness and texture, look no further than the Toffee Pecan Caramel Pound Cake. Each slice is a delightful mix of moist cake filled with crunchy pecans, sweet toffee bits, and luscious caramel. This cake is sure to be a hit at any gathering, leaving everyone craving more!

Why You’ll Love This Recipe

This Toffee Pecan Caramel Pound Cake is not just any ordinary cake. It’s an irresistible treat because:

• It’s packed with the rich flavors of toffee, caramel, and pecans.
• It’s a moist and dense cake that satisfies any sweet tooth.
• It’s perfect for special occasions like Easter or a casual weekend dessert.
• The combination of textures from the crunchy pecans and toffee bits makes every bite exciting.

Kitchen Equipment You’ll Need

• 12-cup nonstick bundt pan
• Electric mixer
• Medium mixing bowl
• Wooden spoon or spatula
• Wire rack

Ingredients

• 1-1/2 cups unsalted 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 oz. bag of toffee bits
• 1 cup pecans, chopped
• Caramel sauce

Step-by-Step Instructions

1. Preheat your oven to 325 degrees Fahrenheit. Spray a 12-cup nonstick bundt pan with nonstick cooking spray that includes flour, or grease and flour the pan.
2. In a large bowl, beat the softened butter until creamy. Add the brown and granulated sugars, beating until the mixture is light and fluffy.
3. Add the eggs one at a time, beating just until the yellow disappears after each addition.
4. In a separate medium bowl, combine the flour, baking powder, and salt.
5. Gradually add the flour mixture to the butter mixture in thirds, alternating with the milk. Mix until just combined.
6. Gently stir in the toffee bits and chopped pecans. Spoon the batter into the prepared bundt pan.
7. Bake for 85-90 minutes, or until a wooden pick inserted near the center comes out clean. You may need to cover the top with foil near the end of baking to prevent excess browning.
8. Cool the cake in the pan for 10 minutes. Remove from the pan and let it cool completely on a wire rack.
9. Spoon caramel sauce over the cooled cake and enjoy!

Tips for Success

• Make sure all your ingredients are at room temperature before starting. This helps them blend more smoothly.
• Don’t overmix the batter once the flour is added to avoid a dense cake.
• If using a different pan size, adjust the baking time accordingly.

Additional Tips and Variations

• Try adding a teaspoon of vanilla extract for added depth of flavor.
• If you love chocolate, sprinkle some chocolate chips into the batter.
• For a nut-free version, simply omit the pecans.

Nutritional Highlights (Per Serving)

This cake is indulgent, so enjoy in moderation. Nutritional information will vary based on portion size and additional toppings.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time? Yes, you can bake the cake a day in advance. Just wait to add the caramel sauce until right before serving.

How should I store leftovers? Cover the cake tightly or store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.

Can I freeze this cake? Yes, wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

This Toffee Pecan Caramel Pound Cake is a show-stopping dessert that will leave your guests talking long after the last crumb is gone. I hope you enjoy making and tasting it as much as I do! Please let me know how it turns out for you and feel free to share your own variations in the comments below.