Brown Sugar Pound Cake

“Indulge in the rich, buttery goodness of this Brown Sugar Pound Cake recipe, perfect for holiday gatherings or any dessert lover’s craving. Made with toffee bits, chopped pecans, and creamy brown butter, this moist pound cake offers a deep caramelized flavor in every bite. Our easy-to-follow instructions ensure a tender cake with a golden crust. Plus, it’s topped with a luscious caramel drizzle that brings extra sweetness and visual appeal. Learn tips for preventing sticking, discover variations like buttermilk or nut-free options, and find answers to frequently asked questions for baking the best pound cake. Serve it with whipped cream or ice cream for an unforgettable dessert experience that guests will love!”

Ingredients

• 1½ cups unsalted butter or brown butter, softened
• 2 cups packed light brown sugar
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 (8-ounce) bag toffee bits (without chocolate, if preferred)
• 1 cup chopped pecans

Instructions

1. Preheat the Oven:
   Preheat your oven to 325°F (163°C). Spray a 15-cup Bundt pan with nonstick baking spray that includes flour.
2. Cream the Butter and Sugars:
   In a large mixing bowl, beat the softened butter until creamy. Add the brown and granulated sugars, beating until the mixture is fluffy and light in color.
3. Add the Eggs:
   Add eggs one at a time, mixing well after each addition to ensure everything is well incorporated.
4. Prepare the Dry Ingredients:
   In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine Wet and Dry Ingredients:
   Gradually add the flour mixture to the butter mixture in thirds, alternating with the milk. Start and end with the flour mixture, mixing until just combined after each addition. Avoid over-mixing to keep the cake tender.
6. Add Toffee Bits and Pecans:
   Fold in the toffee bits and chopped pecans, stirring gently to distribute evenly.
7. Fill the Pan and Bake:
   Spoon the batter into the prepared Bundt pan, spreading it evenly. Bake for 75 to 85 minutes, or until a toothpick inserted near the center comes out clean. If the top of the cake begins to brown too quickly, cover it loosely with foil.
8. Cool the Cake:
   Let the cake cool in the pan on a cooling rack for no more than 15 minutes, then carefully invert it onto the rack and let it cool completely.
9. Finish with Caramel Drizzle:
   Once the cake has cooled, spoon a rich caramel drizzle over the top before serving.

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Tips

• Brown Butter Option: For a nutty, caramel-like flavor, brown the butter before starting the recipe. Let it cool to room temperature before creaming it with the sugars.
• Preventing Sticking: Use a nonstick baking spray that includes flour, and ensure the entire pan is coated evenly. Alternatively, grease the pan with butter and lightly flour it.
• Avoid Overmixing: Overmixing the batter can lead to a denser texture. Mix just until the flour is incorporated for the best results.

Variations and Substitutions

• Nut-Free Option: For those with nut allergies, omit the pecans or substitute with a different mix-in like chocolate chips.
• Buttermilk Substitute: For a slight tang, substitute the whole milk with buttermilk.
• Chocolate Toffee Bits: If you enjoy a hint of chocolate, use chocolate-covered toffee bits for an extra flavor layer.

FAQs

1. Can I make this cake in a different pan?
Yes, if you don’t have a 15-cup Bundt pan, try using two 9×5-inch loaf pans. Adjust the bake time as needed.

2. How should I store leftover pound cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

3. Can I freeze this cake?
Yes, wrap individual slices or the whole cake in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months.

Serving Suggestions

• Classic Caramel Drizzle: Enhance the cake’s flavor by drizzling caramel sauce over the top before serving.
• Whipped Cream or Ice Cream: Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
• Fruit Garnish: Fresh fruit like berries or caramelized apples add a nice touch of acidity and color.

Why You’ll Love This Recipe

This brown sugar pound cake is moist, rich, and full of caramelized flavor with a hint of crunch from toffee bits and pecans. It’s easy to prepare yet decadent enough for special occasions. With its versatile flavor and beautiful presentation, this cake is bound to become a favorite!