toffee & brown sugar pound cake

★★★★★ 4 Reviews
thyme4dinner avatar
By Joan Penney
from Platte City, MO

A fantastic pound cake for a fall luncheon.

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 @kitchencrew
★★★★★ 4 Reviews
serves 10-12
prep time 25 Min
cook time 1 Hr 25 Min
method Bake

Ingredients For toffee & brown sugar pound cake

  • 1 1/2 c
    butter, softened
  • 2 c
    brown sugar, firmly packed
  • 3/4 c
    granulated sugar
  • 6
    large eggs
  • 3 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    salt
  • 3/4 c
    sweetened condensed milk
  • 1/4 c
    milk
  • 1 1/2 tsp
    vanilla extract
  • 1 c
    toffee bits
  • 2 c
    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.
  • 1
    DO NOT PREHEAT OVEN. Start cake in COLD oven.
  • Butter beaten until creamy.
    2
    Beat butter at medium speed with electric mixer until creamy.
  • Batter beaten until fluffy.
    3
    Gradually add sugars, beating until light and fluffy.
  • Slowly adding eggs.
    4
    Add eggs, 1 at a time, beating just until the yellow disappears.
  • Four, baking powder, and salt in a bowl.
    5
    In another bowl combine flour, baking powder, and salt.
  • Adding condensed milk to the batter.
    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.
  • Vanilla extract, toffee pieces, and pecans added to the batter.
    7
    Add vanilla, toffee pieces, and pecans. Stir with a wooden spoon until blended.
  • Bundt pan greased and floured.
    8
    Grease and flour 12 cup Bundt pan.
  • Pouring batter into the pan.
    9
    Pour batter into prepared Bundt pan.
  • Pound cake placed into a cold oven.
    10
    Place pan in cold oven, set oven temp to 325.
  • Inserting a tester into the baked cake.
    11
    Bake 85-90 minutes or until long wooden pick inserted near middle of the cake comes out clean.
  • Cooling the pound cake.
    12
    Cool on wire rack 10-15 minutes.
  • Cake removed from the pan to continue to cool.
    13
    Remove from pan; cool on wire rack.
  • Toffee and brown sugar pound cake sprinkled with nuts and caramel sauce drizzled on top.
    14
    Serve as is or drizzle with caramel topping (I use Sea Salt Caramel Syrup by Sonoma Syrup Co).
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