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Toffee Pecan Caramel Pound Cake
Toffee Pecan Caramel Pound Cake
- Recipe Submitted by Fajitas on 09/12/2014
Category: Cakes
Ingredients List
- 1-1/2 cups butter, softened
- 2 cups brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 8 oz. bag of toffee bits
- 1 cup pecans, chopped
- nonstick cooking spray
- 1 recipe Easy Creamy Caramel Sauce
Directions
1. Preheat oven to 325 degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray, nonstick cooking spray with flour OR grease and flour the inside.* Set aside.
2. Beat the butter until creamy then add sugars, beating until fluffy. Add eggs, one at a time, beating until just the yellow disappears after each egg.
3. 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.
4. Bake until a wood pick inserted near the center of cake comes out clean, 85 - 90 minutes. You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
5. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel over cake and devour.
Notes:
*I have not had problems with my cake sticking using the nonstick spray method, but some readers have so for a perfect cake every time, I suggest using nonstick spray with flour (click here for an example - making sure the spray says for baking) or greasing and flouring your pan. You can find some easy directions here. Or here is a video with a tutorial and a few other options.
These are not affiliate links
2. Beat the butter until creamy then add sugars, beating until fluffy. Add eggs, one at a time, beating until just the yellow disappears after each egg.
3. 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.
4. Bake until a wood pick inserted near the center of cake comes out clean, 85 - 90 minutes. You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
5. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel over cake and devour.
Notes:
*I have not had problems with my cake sticking using the nonstick spray method, but some readers have so for a perfect cake every time, I suggest using nonstick spray with flour (click here for an example - making sure the spray says for baking) or greasing and flouring your pan. You can find some easy directions here. Or here is a video with a tutorial and a few other options.
These are not affiliate links
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