Prepare to be enchanted by the irresistible allure of Emy’s Brown Sugar Caramel Pound Cake—a delectable creation that transcends the ordinary. With a perfect balance of rich brown sugar, creamy butter, and a luscious caramel drizzle, this cake is more than a treat; it’s a symphony of sweet perfection that will have you singing for joy. Let’s dive into the enchanting world of Emy’s masterpiece and unravel the secrets behind this heavenly delight.
For the Cake:
- 1 ½ cups softened butter
- 2 cups packed light brown sugar
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 8oz bag toffee chips (Heath brand works great)
- 1 cup chopped pecans
For the Caramel Drizzle:
- 1 – 14 oz can sweetened condensed milk
- 1 cup brown sugar
- 2 tablespoons butter
- ½ teaspoon vanilla extract
How to Whip up this Sweet Masterpiece:
- Preheat and Prepare: Preheat your oven to 325°F (163°C) and generously prepare a 12-cup Bundt pan with cooking spray or by greasing and dusting it with flour.
- Creamy Butter and Sugars: Beat softened butter until creamy. Add brown sugar and granulated sugar, beating until fluffy. Gradually add eggs, one at a time, creating a luscious batter.
- Flour Mixture and Toffee Magic: In a medium bowl, mix flour, baking powder, and salt. Add the flour mixture to the batter alternately with milk, beating until just combined. Stir in toffee chips and chopped pecans for that irresistible texture.
- Bake to Perfection: Spoon the batter into the prepared pan and bake for a magical 85 minutes or until a wooden pick comes out clean. To prevent excessive browning, cover the cake with foil while baking.
- Cooling Grace: Allow the cake to cool in the pan for 10 minutes before gracefully removing it. Let it cool completely on a wire rack, setting the stage for the pièce de résistance.
- Caramel Drizzle Extravaganza: In a medium saucepan, combine sweetened condensed milk and brown sugar. Bring it to a boil, whisking frequently. Reduce the heat and let it simmer for 8 minutes, continuing to whisk. Remove from heat and whisk in butter and vanilla. Let it cool for 5 minutes before drizzling it over the cake while still hot for that extra ooey-gooey goodness.
Voilà! You’ve just whipped up Emy’s Brown Sugar Caramel Pound Cake, a slice of pure bliss that promises to elevate your dessert experience. The symphony of flavors, from the rich brown sugar to the decadent caramel drizzle, creates a harmonious celebration of sweetness. Indulge in this decadent treat, and let each bite fill you with the joy that comes from savoring a masterpiece crafted with love and precision. Enjoy the delight of Emy’s Brown Sugar Caramel Pound Cake—one slice at a time!