Brown sugar and caramel pound cake that is fluffy and delicious with a handmade caramel frosting. Simple, homemade recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
1 cup butter, softened
1/2 cup butter-flavored shortening
2 cups light brown sugar, packed
1 cup granulated sugar
5 eggs, room temperature
2 tsp vanilla extract
3 cups all-purpose flour, sifted
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/2 cup heavy whipping cream
1 cup toffee baking bits
FOR CARAMEL FROSTING:
14 oz can of sweetened condensed milk
1 cup light brown sugar, packed
2 tbsp butter
1 tsp vanilla extract
1/2 cup toffees bits
Instructions:
Set the oven to 325°F.
Bundt pan should be liberally floured and greased. Place aside.
Butter and shortening should be creamed together in a big bowl.
White sugar and brown sugar are combined.
One at a time, add eggs, beating well after each addition.
Vanilla extract is folded in. Place aside.
Mix the flour, baking soda, and salt in a medium bowl.
Alternate adding the buttermilk and heavy cream with the dry mixture as you gradually incorporate it into the wet mixture.
Make sure to scrape the bowl’s sides as you mix everything together thoroughly.
Fold in the toffee bits. (If desired, pecan chunks may also be added.)
Fill the bundt pan with the batter equally.
To smooth out the batter and release air bubbles, shake the pan back and forth and up and down.
Bake for 1 hour and 10 minutes in the center of the oven.
After taking the cake out of the oven, let it cool in the pan for 10 to 15 minutes before removing it and setting it on a cooling rack to complete cooling.
Begin creating the caramel frosting once the cake has completely cooled.
Brown sugar and sweetened condensed milk should be mixed together in a sizable pot over medium-low heat.
Stir continuously until bubbles start to gently pop on the surface.
If necessary, turn down the heat; avoid bringing the mixture to a quick boil or simmer to avoid burning.
Stirring regularly, continue cooking for another 5 minutes or more until sauce thickens.
Add vanilla and butter after removing from the heat.
Stir quickly to incorporate the butter.
As the sauce cools, it will continue to thicken even more.
Over the cooled cake, drizzle the hot caramel sauce. (I always have extra sauce. fantastic on ice cream!)
If desired, decorate the cake with toffee and pecan pieces (highly recommended)
Cake should be left out until frosting starts to set.
Add vanilla ice cream to make it even better after cutting and serving!
