Description
Sweet Brown Sugar Caramel Pound Cake will make your kitchen smell like a warm hug from grandma, delivering rich caramel goodness that melts in your mouth with each perfectly tender slice.
Ingredients
Scale
Main Ingredients:
- 3 cups flour
- 2 cups brown sugar
- 1 cup granulated sugar
- 1 cup butter
- 5 eggs
- ½ cup buttermilk
Supporting Ingredients:
- ½ cup heavy cream (whipped)
- 2 teaspoons vanilla essence
- ½ teaspoon salt
- ½ teaspoon butter-flavored shortening
- ½ teaspoon baking powder
Caramel Frosting Ingredients:
- 1 can condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- 1 teaspoon vanilla essence
Garnish:
- Toffee bits
- Pecan cookies
Instructions
- Prepare your workspace by setting the oven to 325°F and coating a Bundt pan with butter or cooking spray.
- Cream 1 cup butter and half teaspoon shortening in a large mixing bowl until smooth and uniform.
- Gradually incorporate 2 cups brown sugar and 1 cup granulated sugar into the butter mixture, beating until light and fluffy.
- Add 5 eggs one at a time, mixing thoroughly after each addition to create a consistent batter.
- Stir in 2 teaspoons vanilla essence and blend completely.
- Sift together 3 cups flour, half teaspoon salt, and half teaspoon baking powder in a separate bowl.
- Gently fold the dry ingredients into the wet mixture, alternating with half cup heavy cream and half cup buttermilk.
- Sprinkle 2 tablespoons toffee bits into the batter and mix lightly.
- Transfer the batter to the prepared pan, spreading evenly.
- Bake in the center rack for 65-70 minutes, checking doneness with a toothpick inserted in the center.
- Remove from oven and cool completely on a wire rack at room temperature.
- For caramel frosting, combine 1 can condensed milk and 1 cup brown sugar in a saucepan.
- Simmer on low heat for 5 minutes, stirring constantly until the mixture thickens and bubbles form.
- Remove from heat and whisk in 2 tablespoons butter and 1 teaspoon vanilla essence.
- Allow frosting to cool slightly, then drizzle over the cake.
- Garnish with additional toffee bits or chopped pecans before serving.
Notes
- Check the cake’s doneness by inserting a toothpick into the center, which should come out clean when the pound cake is perfectly baked.
- For a richer flavor, toast pecans before adding them as a garnish to enhance their nutty taste and aroma.
- When making caramel frosting, stir constantly and use low heat to prevent burning and ensure a smooth, creamy consistency.
- Dairy-free alternatives work well: swap butter for coconut oil and use non-dairy milk and cream to make the recipe suitable for lactose-intolerant friends.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 464
- Sugar: 40 g
- Sodium: 110 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 90 mg