Brown Sugar Pound Cake
Decadence if amazing. Maybe not all of the time. Less than 75% of the time to be sure. Clearly there has to be at least 1/4 of the time when you suffer and eat healthy food. Otherwise you couldn't appreciate the decadence. That's just logic.
And if you want to really appreciate the indulgence in cake form, this will fit the bill perfectly. It literally weighs 2+ pounds (one of which is thanks to butter)!
So yes, if you have diabetes or a bunch of cavities this may not be the best idea for you. But if you want to bribe someone then you can't go wrong.
Other positive features: since it's a bundt cake it is automatically pretty. Also, it uses fairly simple ingredients. The weirdest things are sweetened condensed milk and toffee bits. Neither of which will stretch anyone's palate. So it's safe to share.
The only downside is really it's weight. No seriously. It's a heavy dessert. If you don't drive to work you might want to consider sharing with friends at home. I carried it in from the parking garage and almost had to take a break. It was heavier than my purse (and that's saying something).
Anyway, I hope you are inspired. Throw on that apron and get ready to get your hands dirty.
In the the bowl of a stand mixer, cream together the butter and sugars for 5 minutes or until light and fluffy. Add eggs in one at a time, mixing after each until completely combined.
In a separate bowl combine flour, baking powder, and baking soda. Add 1/3 of the dry ingredients to the bowl while mixing. Add 1/3 of the milk and combine. Alternate adding the rest of the dry ingredients and the milk until completely combined.
With the mixer on low, add the toffee chips and pecans and mix until just combined. The batter will be impressively thick and your bowl will be almost overflowing.
Spread the batter into the prepared pan and bake 85 minutes.
When done it will be deep golden brown and your house will smell heavenly. Gently dab at the corner of your mouth with a napkin because you will be drooling.
Remove from pan and cool completely on a wire rack.
Make the caramel drizzle.
BEWARE - THIS BURNS CRAZY FAST SO YOU MUST WATCH IT CONSTANTLY...
In a small sauce pan combine sweetened, condensed milk and brown sugar and bring to a boil over medium heat. Reduce heat and simmer for 6-8 minutes, whisking constantly. Remove from heat and add in butter and vanilla. Let cool for 5 minutes and drizzle caramel over cooled cake.
Slice and devour. It will be gone immediately.
Brown Sugar Caramel Pound Cake
Published 09/18/2013
Ingredients
Cake- 3 sticks butter, softened
- 2 cups brown sugar
- 1 cup granulated sugar
- 5 eggs
- 3 cups all purpose flour
- 1 teaspoon baking poder
- 1/2 teaspoon baking powder
- 1 cup milk
- 8 oz toffee chips
- 1 cup pecans, chopped
- 1 14 ounce can sweetened condensed mild
- 1 cup brown sugar
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F. Liberally spray a bundt pan with cooking spray.
- In the the bowl of a stand mixer, cream together the butter and brown and granulated sugars for 5 minutes or until light and fluffy. Add eggs in one at a time, until completely combined.
- In a separate bowl combine flour, baking powder, and baking soda. Add 1/3 of the dry ingredients to the bowl while mixing. Add 1/3 of the milk and combine. Alternate adding the rest of the dry ingredients and the milk until completely combined.
- With the mixer on low, add the toffee chips and pecans and mix until just combined.
- Spread the batter into the prepared pan and bake 85 minutes or until a cake tester comes out clean. Cool for 10 minutes. Remove from pan and cool completely on a wire rack.
- In a small sauce pan combine sweetened, condensed milk and brown sugar and bring to a boil over medium heat. Reduce heat and simmer for 6-8 minutes, whisking constantly. Remove from heat and add in butter and vanilla. Let cool for 5 minutes and drizzle caramel over cooled cake. Serve.
Total time: 1 hrs. 40 mins.
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