Oh my god you guys, Oh. My. God. It’s is Fiesta Friday #20 and I have brought something really special! This brown sugar & pecan caramel pound cake, it is amazing. You NEED to try it. It’s a pound cake but it’s so, so light and moist, and the brown sugar combined with the toffee and caramel is to die for. I will be making this cake again, several times.
Leah’s mum has been asking me to make her this cake for a while now after she saw a photo of one on Facebook and I finally got around to doing it for her. I wish I hadn’t waited so long, so many missed opportunities to enjoy this cake. Luckily for me I made enough batter for two bundt tins so I got to have one too!
There is a lot of sugar in this cake, mostly brown sugar. And it has chopped pecans nestled inside and lots of yummy heath toffee bits! Then it’s topped with a very generous helping of caramel sauce. So much sweet, caramel flavour in this cake it’s like heaven… and definitely not for the health nuts! But everyone deserves a treat every now and then right?
Father’s day is this weekend too, and if this isn’t a perfect father’s day cake I don’t know what is! Who needs hallmark when you have this much caramel to indulge in!
And the best part? It’s so easy to make! You just beat the butter, cream it with the sugar, beat in the eggs and add the dry ingredients and the milk. Stir in your pecans and toffee and bake! Then the caramel sauce is just as easy to make, just heat the condensed milk with sugar, whisk in the butter and vanilla and you’re done. You want to pour on the caramel sauce while it’s still hot as it does harden a little as it cools.
I’m not sure what else I can say about this cake that isn’t just me gushing about how much I love it! So instead I’ll let you guys try it out for yourselves. It is Fiesta Friday after all, this week’s is co-hosted by Fae and Suzanne so make sure you go check them out! And, of course, a big thanks to Angie for bringing us this wonderful party every week!
I recently updated this recipe with new photos and made it gluten free, make sure you check it out here!
Brown Sugar & Pecan Caramel Pound Cake
For the cake:
- 1 1/2 cups butter, softened
- 2 cups light brown sugar, packed
- 1 cup caster sugar
- 5 large eggs, room temperature
- 3 cups plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 bag heath toffee bits (8oz)
- 1 cup pecans, roughly chopped
For the caramel sauce:
- 1 can sweetened condensed milk (14oz)
- 1 cup brown sugar
- 2 tbsp butter
- 1/2 tsp vanilla extract
- Preheat oven to 160C/325F. Grease your bundt pan(s) well.
- Combine the flour, baking powder and salt in a medium bowl and set aside
- Beat the butter until pale and creamy. Beat in sugars until fluffy.
- Beat in the eggs one at a time until combined.
- Add the flour mixture and milk alternatively, starting and ending with the flour. Beat until just combined.
- Stir in the toffee bits and pecans.
- Spoon batter into pans and bake for approximately 1 hour and 20 minutes, until skewer comes out clean. After 50 minutes of baking, lightly cover with foil to stop it browning too much at top. Leave to cool in pan for 10 minutes then transfer to wire rack.
- While cake is cooling make the caramel sauce. In a medium saucepan, combined condensed milk and brown sugar and bring to the boil over a medium high heat, whisking often. Reduce heat and simmer for 8 minutes, whisking often. Remove from heat and whisk in butter and vanilla. Leave to cool for 5 minutes
- Pour the caramel sauce over the cooled cake, you want to do this while the sauce is still hot as it hardens slightly as it cools.
- Garnish with more pecan halves, serve
- Make sure you grease your pan well as this is a very moist cake and it can be a bit of a pain to coax out without breaking! I use this home made pan release and it’s great.
- This cake is great eaten right after you’ve added the sauce, when it’s all warm and gooey (be careful the sauce isn’t too hot, don’t want any burned tongues!)
- This recipe will make one 12 cup bundt pan cake, or almost two 6 cup bundt pan cakes (I had one slightly smaller one)
- Store in an airtight container for 3-5 days