Brown Sugar Caramel Pound Cake
This Brown Sugar Caramel Pound Cake is a rich, buttery bundt cake filled with pecans and toffee chips, then finished with a warm brown sugar caramel glaze. It is comforting, indulgent, and perfect for holidays, gatherings, or any special dessert table.
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Servings: 8
Ingredients
For the Cake
- 1 1/2 cups butter softened
- 1 cup granulated white sugar
- 2 cups light brown sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup toffee chips
For the Glaze
- 1 cup brown sugar
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
Instructions
Preheat the oven.
- Preheat the oven to 325°F.
Cream the butter and sugars.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and creamy.
Add the eggs.
- Add the eggs one at a time, beating well after each addition.
Incorporate the remaining batter ingredients.
- Add the vanilla extract, milk, baking powder, and flour. Mix until just combined, being careful not to overmix.
Fold in the pecans and toffee chips.
- Gently fold the chopped pecans and toffee chips into the batter.
Prepare the bundt pan.
- Thoroughly grease the inside of a bundt pan.
Fill the pan.
- Pour the batter into the prepared bundt pan and smooth the top evenly.
Bake the cake.
- Bake for about 1 1/2 hours, or until the cake is fully cooked through and a tester inserted into the center comes out clean.
Cool the cake.
- Remove the cake from the oven and place the pan upside down on a cooling rack. Allow the cake to cool completely before glazing.
Prepare the glaze.
- In a saucepan, combine the brown sugar and sweetened condensed milk. Cook until the mixture is just about to boil, then reduce the heat and simmer for 8 to 10 minutes.
Finish the glaze.
- Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until smooth.
Glaze the cake.
- Drizzle the warm glaze over the cooled pound cake.
Serve.
- Slice and serve once the glaze has settled slightly.
Notes
To make this recipe gluten free, replace the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum, or add xanthan gum if your blend does not include it. Also confirm that the baking powder, vanilla extract, toffee chips, sweetened condensed milk, and any packaged ingredients are certified gluten free or free from cross-contact concerns, as some brands may include additives. Because gluten-free bundt cakes can be slightly more delicate, grease the pan very thoroughly and allow the cake to cool completely before removing it to help prevent breaking.