So I was looking on Pinterest for a bundt cake recipe because really who doesn’t love a bundt? I mean they’re always so pretty and require no talent whatsoever. I am amazed every time I make one how incredible it looks.
So anyway as I was searching I made the most amazing discovery–brown sugar pound cake. BROWN SUGAR POUND CAKE? Really? This is a thing?
Oh yes and like most decadent food, it seems to be Southern. Then as if brown sugar pound cake wasn’t mind blowing enough, they enhanced it with toffee and pecans. Add a caramel glaze and you have what my husband’s co-workers call “crack” cake.
I honestly cannot get over how I have been on this planet for 42 years and never heard of something that seems so common just a few states away. Leave it to the Southerners to concoct yet another winner.
Think about it, fried chicken, bbq, grits, red velvet cake, sweet potato pie, pecan pie, banana pudding, cornbread, the list goes on! I will overlook pigs feet.
However, I am left wondering what other Southern treats I am missing out on. Please enlighten me!
Brown Sugar Pound Cake with Caramel Glaze
Yields One 12 cup bundt, 12 to 16 servings
35 minPrep Time
1 hr, 25 Cook Time
2 hrTotal Time
Save Recipe
Ingredients
For the Cake:Adapted from Lady Behind the Curtain’s and Just a Pinch’s Brown Sugar Pound Cake
3 cups flour mix C
1 teaspoon baking soda
1/2 teaspoon salt
3 sticks butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
1 teaspoon vanilla extract
5 large eggs
1 cup sour cream
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped
For the Caramel Glaze:Adapted from Add a Pinch’s Caramel Glaze Recipe and Sally’s Baking Addiction’s Homemade Salted Caramel Recipe/
1 cup heavy cream
½ cup unsalted butter
¾ cup packed light brown sugar
1½ teaspoons pure vanilla extract
pinch of Kosher salt
Instructions
For the Cake:- Position the rack in the lower third of the oven and preheat the oven to 325 degrees. Butter and flour (with brown or white rice flour) one 12-cup Bundt pan.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt and set aside.
- In a large mixing bowl of an electric mixer, beat the butter at medium speed for two minutes. Add the sugar and continue to beat for five minutes. Scrape down the bowl.
- Add sour cream and beat for one minute. Scrape down the bowl.
- Add the vanilla and beat for one minute. Scrape down the bowl.
- At low speed, add the eggs 1 at a time, beating for one minute each. Scrape down the bowl.
- Add the flour in three parts to the batter. Mix each addition until thoroughly combined. Scrape down the bowl after each addition.
- Fold in the toffee bits and pecans. Tip: View a video on How to Fold an Ingredient into your Batter .
- Pour the batter into the prepared pan and bake for 75 to 85 mins. Bake until it is well risen and the cake has come away from the sides of the pan. If you press the cake lightly with your finger, it should spring back. Tip: If you are not sure if the cake is done, leave it a little longer. It is better to "over" bake a bit than "under" bake.
- Remove the pan from the oven and place it on a cooling rack. Cool on rack for 5 to 10 minutes before unmolding. Cool completely before icing.
For the Caramel Glaze:- Heat the light brown sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula until it melts into a liquid. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly and carefully drizzle in the heavy cream. Be careful as the mixture will splatter. Stir thoroughly until combined. Allow the mixture to boil for 1 minute.
- Remove from heat and stir the salt and vanilla extract. Allow to cool down before using.
- Pour or spoon over the cooled cake.
7.8.1.253https://onlytastematters.com/brown-sugar-pound-cake-with-caramel-drizzle/
Copyright 2016 Only Taste Matters
Yields One 12 cup bundt, 12 to 16 servings
35 minPrep Time
1 hr, 25 Cook Time
2 hrTotal Time
Save RecipeIngredients
Adapted from Lady Behind the Curtain’s and Just a Pinch’s Brown Sugar Pound Cake
3 cups flour mix C
1 teaspoon baking soda
1/2 teaspoon salt
3 sticks butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
1 teaspoon vanilla extract
5 large eggs
1 cup sour cream
1 – 8 ounce bag of toffee bits
1 cup pecans, chopped
Adapted from Add a Pinch’s Caramel Glaze Recipe and Sally’s Baking Addiction’s Homemade Salted Caramel Recipe/
1 cup heavy cream
½ cup unsalted butter
¾ cup packed light brown sugar
1½ teaspoons pure vanilla extract
pinch of Kosher salt
Instructions
- Position the rack in the lower third of the oven and preheat the oven to 325 degrees. Butter and flour (with brown or white rice flour) one 12-cup Bundt pan.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt and set aside.
- In a large mixing bowl of an electric mixer, beat the butter at medium speed for two minutes. Add the sugar and continue to beat for five minutes. Scrape down the bowl.
- Add sour cream and beat for one minute. Scrape down the bowl.
- Add the vanilla and beat for one minute. Scrape down the bowl.
- At low speed, add the eggs 1 at a time, beating for one minute each. Scrape down the bowl.
- Add the flour in three parts to the batter. Mix each addition until thoroughly combined. Scrape down the bowl after each addition.
- Fold in the toffee bits and pecans. Tip: View a video on How to Fold an Ingredient into your Batter .
- Pour the batter into the prepared pan and bake for 75 to 85 mins. Bake until it is well risen and the cake has come away from the sides of the pan. If you press the cake lightly with your finger, it should spring back. Tip: If you are not sure if the cake is done, leave it a little longer. It is better to "over" bake a bit than "under" bake.
- Remove the pan from the oven and place it on a cooling rack. Cool on rack for 5 to 10 minutes before unmolding. Cool completely before icing.
- Heat the light brown sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula until it melts into a liquid. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly and carefully drizzle in the heavy cream. Be careful as the mixture will splatter. Stir thoroughly until combined. Allow the mixture to boil for 1 minute.
- Remove from heat and stir the salt and vanilla extract. Allow to cool down before using.
- Pour or spoon over the cooled cake.
Variations
- Instead of toffee bits, use butterscotch chips
- Instead of plain toffee, use the chocolate covered kind. They are made by Hershey’s Heath brand.
- If you can’t find a bag of toffee bits, simply take a hammer or meat tenderizer to some Heath bars. Just be careful of your counters and fingers please!
This post is part of the following link parties:
- Showcase Your Talent Thursday
- Full Plate Thursday
- Crafty and Delicious Party
- Gluten Free Fridays
- Kitchen Fun and Crafty Friday link party
- Idea Box-Thursday Link Up Party
- Your Turn to Shine Link Party
- The Pin Junkie Pin Party
- Friday Favorites Link Party
- Weekend Wind-Down
- Link Party Palooza
- Best of the Weekend
- Savoring Saturdays
- Snickerdoodle Sunday
- Inspiration Monday
- Busy Monday
- Melt in Your Mouth Monday
- Mix it up Monday
- Munching Mondays
- Making Memories Monday
- Best of the Blogosphere Linky Party
- What’d You Do This Weekend?
- Inspire Me Mondays
- You’re Gonna Love It Tuesday
- Two Cup Tuesday
- Treasure Box Tuesday
- Totally Talented Tuesdays
- Creative Inspiration
- Create Link Inspire
- Tasty Tuesday
- Waste Not Want Not Wednesday
- Allergy Free Wednesday
- The Wednesday Showcase
- Create and Share DIY and Recipe Party
- What’s Cookin’ Wednesday
23 thoughts on “Brown Sugar Bundt Cake with Caramel Glaze”