toffee & brown sugar pound cake

Name: Toffee & Brown Sugar Pound Cake
Prep time: 25 min
Cook time: 1 h 25 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 cup(s) butter, softened; 2 cup(s) brown sugar, firmly packed; 3/4 cup(s) granulated sugar; 6 - large eggs; 3 cup(s) all-purpose flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 3/4 cup(s) sweetened condensed milk; 1/4 cup(s) milk; 1 1/2 teaspoon(s) vanilla extract; 1 cup(s) toffee bits; 2 cup(s) chopped pecans; - caramel ice cream topping

(4 RATINGS)

1.19K Pinches 16 Photos

Joan Penney

Platte City, MO

Updated on Sep 26, 2018

A fantastic pound cake for a fall luncheon.

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A slice of toffee and brown sugar pound cake on a plate.

Blue Ribbon Recipe

This toffee and brown sugar pound cake has a soft inside with a nice outer crust. Sweet and buttery with bits of toffee and pecans throughout, you'll find yourself snagging just one more slice of this pound cake. Drizzling with caramel and sprinkling with pecans takes this easy pound cake over the top. A divine fall dessert.

— The Test Kitchen

prep time 25 Min

cook time 1 Hr 25 Min

method Bake

yield 10-12 serving(s)

Ingredients

1 1/2 cups butter, softened
2 cups brown sugar, firmly packed
3/4 cup granulated sugar
6 - large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sweetened condensed milk
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 cup toffee bits
2 cups chopped pecans
- caramel ice cream topping

How To Make toffee & brown sugar pound cake

Test Kitchen Tips

The cake does not rise a lot so make sure to fill the pan to an inch from the rim. If there is extra batter, make a few muffins with it.

Step 1

DO NOT PREHEAT OVEN. Start cake in COLD oven.

Step 2

Beat butter at medium speed with electric mixer until creamy.
Step 3

Gradually add sugars, beating until light and fluffy.
Step 4

Add eggs, 1 at a time, beating just until the yellow disappears.
Step 5

In another bowl combine flour, baking powder, and salt.
Step 6

Add to butter mixture alternately with sweetened condensed milk and milk, beginning and ending with flour. Beat batter at low speed just until blended.
Step 7

Add vanilla, toffee pieces, and pecans. Stir with a wooden spoon until blended.
Step 8

Grease and flour 12 cup Bundt pan.
Step 9

Pour batter into prepared Bundt pan.
Step 10

Place pan in cold oven, set oven temp to 325.
Step 11

Bake 85-90 minutes or until long wooden pick inserted near middle of the cake comes out clean.
Step 12

Cool on wire rack 10-15 minutes.
Step 13

Remove from pan; cool on wire rack.
Step 14

Serve as is or drizzle with caramel topping (I use Sea Salt Caramel Syrup by Sonoma Syrup Co).
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