Brown Sugar Caramel Pound Cake
- 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 teaspoons 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
FOR CARAMEL FROSTING
- 14 oz can sweetened condensed milk
- 1 cup light brown sugar packed
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1/2 cup pecan cookie pieces & toffees bits optional garnish
- Preheat oven to 325. F.
- Generously grease and lightly flour bundt pan. Set aside.
- In a large bowl cream together butter and shortening.
- Mix in brown sugar and white sugar.
- Add eggs one at a time beating well after each egg.
- Fold in vanilla extract. Set aside.
- In a medium bowl whisk together flour baking powder and salt.
- Gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.
- Mix well until combined being sure to scrape down the sides of the bowl.
- Fold in toffee pieces. (Can also add in some pecan pieces if desired)
- Pour batter evenly into prepared bundt pan.
- Shake the pan back and forth and up and down to even out batter and release air bubbles.
- Bake on the middle rack for 1 hour and 10 minutes.
- Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.
- When cake is completely cooled start making the caramel frosting.
- In a large saucepan over medium-low heat stir together sweetened condensed milk and brown sugar.
- Keep stirring until bubbles begin to gently break on the surface.
- Reduce heat if needed do not let the mixture boil or simmer too rapidly to prevent burning.
- Continue cooking for about 5 minutes until mixture thickens stirring constantly.
- Remove from heat and stir in butter and vanilla.
- Stir vigorously until butter is combined.
- Sauce will begin to thicken up even more as it cools.
- Pour the hot caramel sauce over the cooled cake. (I always have sauce left over. Goes great on ice cream!)
- Garnish the cake with pecan pieces and toffee pieces if desired (highly recommended)
- Let cake sit until frosting begins to harden.
- Slice and serve add vanilla ice cream to take it over the top!
This Recipe adapted from >>>> Click Here