The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
An Irresistible Toffee Brown Sugar Caramel Pound Cake that will have you coming back for more.
I love my grandma’s toffee brown sugar caramel pound cake. Every time I eat it, I can’t help but think of all the memories we have together. She’s the best grandma any kid could ever hope for and her pound cake is the best thing I’ve ever tasted.
Growing up, I would always go to her house for dinner and we would always have a special treat waiting for us. Her pound cake was always my favorite. It was sweet and buttery with a touch of spice and a soft, fluffy texture.
Even though I’m too old for her to give me any parenting tips, I know that I can always count on her to make me laugh and to cheer me up during tough times. I love her very much and I’m grateful that she’s in my life. I know that I’ll always love her pound cake and I can’t wait to make more of it in the future.
-What ingredients are in the recipe?
-How do I make the batter?
-What are the instructions for baking the cake?
-How will the cake taste?
-How will the taste change depending on what flavorings I use?
-What are some possible variations I can make to the recipe?
-What are the storage instructions for the finished cake?
-Is the cake vegan or vegetarian?
-What are the ingredients in the caramel sauce?
-Is the sauce gluten-free?
-What are the instructions for making the sauce?
-Can I make the cake without the caramel sauce?
-Will the cake freeze well?
-Where can I buy the ingredients needed for this cake?
-The recipe includes sugar, butter, eggs, vanilla extract, baking powder, cornstarch, and salt.
-The batter is made in a stand mixer with the help of a paddle attachment.
-The cake is baked in a 9×13 inch cake pan and should beFor best results, the cake is chilled before serving.
-The cake is dense and one cake will serve 10-12 people.
-Toppings such as whipped cream, caramel, nuts, or fruit can be added to the cake after it is baked.
-The cake will last for 3-4 days when stored in an airtight container.
-The ingredients for the caramel sauce are sugar, butter, corn syrup, milk, and vanilla extract.
-The sauce is gluten-free.
-The recipe does not include chocolate chips, so the cake is not chocolate-flavored.
-Caramel sauce can be made Ahead of Time and stored in the fridge for up to 2 days.
-The cake can also be frozen for up to 2 months.
-To make the sauce, first melt the butter in a saucepan over medium heat. Add the sugar and Corn Syrup and bring to a boil. Reduce the heat to low and simmer for 5-6 minutes, stirring occasionally, until the sauce has thickened.
-To make the cake, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
-In a mixing bowl, whisk together the sugar, butter, eggs, and vanilla extract. Add the dry ingredients and mix until the ingredients are fully combined.
-Pour the batter onto the prepared baking sheet. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
-Cool the cake on a wire rack before decorating with your favorite toppings.
-The cake can also be stored in an airtight container at room temperature for up to 2 days.
Toffee Brown Sugar Caramel Pound Cake
If you love the taste of caramel and brown sugar together, you’ll love this Toffee Brown Sugar Caramel Pound Cake recipe! It’s delicious and topped with a fluffy and rich chocolate frosting.
Ingredients
- 1 1/2 cups unsalted butter,
- 1 8 oz. bag of toffee bits
- 1 Recipe Easy Creamy Caramel Sauce
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 5 large eggs,
- 2 cups light brown sugar,
- nonstick cooking spray
- 1 cup pecans, chopped
- 1/2 teaspoon salt
- 1 cup whole milk,
Instructions
- Preheat oven to 325 degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside.
- Beat the butter until creamy then add sugars, beating until fluffy (no less than 3 minutes). Add eggs, one at a time, beating until just the yellow disappears after each egg.
- In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined. Stir in toffee bits and pecans then spoon batter into prepared pan.
- Bake until a wood pick inserted near the center of cake comes out clean, 75 – 90 minutes (wide range due to different pan colors/shapes). You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
- Let cake cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel over cake and devour. (Slices are exponentially more delicious if heated in the microwave for 10-15 seconds or heat a plate of slices for 30 seconds.)
- IF MAKING AHEAD: I suggest keeping the cake and caramel separate. Reheat the caramel just until warm. Working in batches, add slices of cake to plate and heat in the microwave for about 30 seconds then drizzle with caramel.
