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!
[recipe title=”Brown Sugar & Pecan Caramel Pound Cake”]
Ingredients
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
Method
- 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
Notes:
- 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
[/recipe]
Yum! What a lovely cake to bring to Fiesta Friday! I really like the addition of toffee to this recipe. Amazing! Thanks so much for sharing. π
Thank you so much! I think the toffee definitely makes it!
My gosh this looks so delicious! I would like to eat the whole cake! Happy FF20! π
Thanks! Haha, I’m proud of myself for not actually eating the whole thing! Happy FF20 to you too π
This truly does look amazing Michelle! And your pictures are great!
Thank you Lori! π
Wow this cake looks so delicious! π
Thank you, it really is!
π
OMG…looks sinfully delicious! Would you believe I bought a bag of Heath bits several weeks ago with no idea how I was going to use them? Well, thanks to you, I do now! Can’t wait to try this, it looks absolutely, positively, scrumptious!
Haha that’s like fate! Let me know how you like it π
Holy crap…this looks so baaaaaaad, but still so GOOD at the same time. Wow. I can only fantasize about what a bite of that cake would taste like. Awesome job, thank you for bringing this to the party π
Yes it’s definitely best if you don’t think about what went into it! Thank you π
Truly tempting and mouthwatering cake! Happy FF-20! Have a great weekend.
Thank you, have a great weekend too!
this looks delicios! can i have a slice Michelle?
Simi
Of course you can, help yourself!
<3
Ridiculous! I think it’s pretty clear by now that giraffes can bake! And make sauce, my God! That’s one of the best looking desserts I’ve seen in a while. Bring on the caramel sauce!
Haha and they love to do it too! That caramel sauce is just amazing, I could have just eaten it with a spoon. So simple too.
Thanks for stopping by π x
Yes, I feel you . . . that Ben & Jerry’s Ice Cream “Caramel Sutra” has a massive ribbon of caramel and I always dig for it. never occurred to me to just eat the sauce plain . . . saves a lot of trouble. π
Why bother with the trouble of eating around the ice cream, just have the sauce. Although I do love ice cream so I’d probably opt for both!
I’ll figure it out some day. In the meantime I am going to go cry because I don’t have your cake.
Stunning xx
Thank you!
This looks so awesome. Would definitely love this!
Thank you!
WOW – an explosion of fabulous!
Haha an explosion of fabulous, I love that! Thanks π x
This sounds absolutely delightful! π
Thank you π
Love this cake, first of all pound cake is one of my all time favorites but only if it’s super light, I really love the glaze or sauce, the toffee bits and pecans. YUM!
I’m the same, I don’t make pound cake a lot because it’s always too heavy but this one was perfect!
Your cake is absolutely decadent, Michelle and the caramel sauce looks so good π
Thank you π x
Happy Fiesta Friday #20, Michelle! What have we got here? My mouth is watering as I am typing. Absolutely delectable cake with the pecan caramel toppings. Wow! π
Thank you! Happy Fiesta Friday to you too π xx
Wow Michelle! I think you have outdone yourself with this cake – it looks amazing and I can only imagine how decadent it tastes!! Love pound cake, love toffee, love pecans, love caramel – fabulous! Bookmarked!!
Thank you Selma! I hope you do get a chance to try it! xx
Delightful! I’d very much like a slice of this special treat with coffee. Thank you for sharing, Michelle, and I have bookmarked the caramel cake to try it out sometime! π
Thank you ahila! Do let me know how you like it when you try it xx π
This looks amazing!!!!! Save me a piece please!!! π
Thanks! of course!!
This looks like the recipe I have been searching for…it looks luscious! Thank you for stopping by my blog and leading me to yours!
This recipe is definitely a keeper, let me know if you try it. Thank you for checking my blog out π xx
My Dad’s favorite icing – I will have to try your version with this cake of course π
I hope you both like it!
This is so tempting, Michelle. Very good for Father’s day. π
Thanks Jhuls π x
This looks amazing, Michelle! π
Thank you!
Gulp! I just want to bury my whole face in that thing!! π
I would recommend you wait for the sauce to cool a bit first π
Michelle your cake looks scrumptious! I’m in Italya right now, visiting friends and family and it’s breakfast time… I really would like to have one or two (two is better) of your amazing pound cake!
Two is always better π Thanks for your comment, very sweet π
I can’t bake but I must follow you! Maybe I will learn something. Ha ha
Be well, Tracey
Thank you for following! I hope you do pick up a few tips, and start baking!
Looks sooo yummy Michelle! I can’t wait to make it! π
Thank you Kim! I hope you love it as much as we do!