Description
A rich, moist homemade pound cake infused with brown sugar, toffee bits, and optional pecans, topped with a luscious caramel glaze for a decadent dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 2 cups packed light brown sugar
- 1 cup granulated sugar
- 5 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup heavy whipping cream
- 1 cup toffee baking bits, plus more for garnish
- 1/2 cup chopped pecans (optional, for batter), plus more for garnish
- For the Caramel Glaze: 14 oz can sweetened condensed milk
- 1 cup packed light brown sugar
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Prepare a 12-cup Bundt pan by generously greasing it and lightly flouring its interior; set aside.
- In a large mixing bowl, cream together the softened butter and butter-flavored shortening until light and fluffy.
- Gradually incorporate both the light brown sugar and granulated sugar into the butter mixture, beating until well combined and aerated.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
- Alternately add the dry flour mixture and the combined buttermilk and heavy cream to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.
- Gently fold in the toffee baking bits and chopped pecans (if using) into the cake batter.
- Spoon the batter evenly into your prepared Bundt pan.
- Bake for approximately 85 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top begins to brown too quickly, you may loosely tent it with foil.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the caramel glaze: In a medium saucepan, combine the sweetened condensed milk, 1 cup of packed light brown sugar, and 2 tablespoons of butter. Bring to a boil over medium-high heat, whisking frequently, then reduce heat and simmer until slightly thickened, about 5-7 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract.
- Once the cake is fully cooled, drizzle the warm caramel glaze generously over the top. Garnish with additional toffee bits and chopped pecans, if desired, before serving.
Notes
- Pecans are optional in the batter but recommended for added texture and flavor.
- Tent the cake with foil if the top browns too quickly during baking.
- Ensure eggs and butter are at room temperature for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days.