Brown Sugar Pound Cake

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Take this Brown Sugar Pound Cake to your next social event and don’t forget to bring the recipe!

Lady Behind The Curtain - Brown Sugar Pound CakeThis brown sugar pound cake offers such WONDERFUL caramel flavor and is VERY moist. The recipe for the Caramel Drizzle is DELICIOUS and makes enough so you can save some for ice cream.

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Brown Sugar Pound Cake

Prep Time: 30 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 55 minutes

Yield: 12-16 servings

Brown Sugar Pound Cake

WONDERFUL caramel flavor and is VERY moist.

Ingredients

  • 1-1/2 cups butter, softened
  • 2 cups light 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 ounce bag of toffee bits
  • 1 cup pecans, chopped
  • 1 recipe CARAMEL DRIZZLE

Instructions

  1. Preheat oven to 325 degrees.
  2. Spray a 12 cup Bundt pan with nonstick baking spray with flour. Set aside.
  3. Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans.
  4. Spoon batter into prepared pan.
  5. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.
  6. Cover top of cake with foil to prevent excess browning if necessary.
  7. Let cake cool in pan for 30 minutes.
  8. Remove from pan, and let cool completely on a wire rack. NOTE: Don’t freak out if some of the cake sticks. Mine did too. It’s because this cake is so moist. GOOD NEWS! We get to cover all the imperfections with yummy caramel!
  9. Spoon Caramel Drizzle over cooled cake.

Notes

This recipe is from The Taste of the South’s Southern Cakes Magazine.

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About Sheryl

I have been organizing BIG church events for over 25 years. From Thanksgiving dinners, Vacation Bible School, Fall Festivals, Easter Brunch and Rodeo Fest. I think I’ve done it all and loved every minute of it. So I decided to bring some of that experience to Lady Behind The Curtain. Of course writing a blog is way different then orangaizing an event. I have learned so much about recipe development, food staging and photography. All creative outlets.

Comments

Brown Sugar Pound Cake — 84 Comments

  1. This is a delicious cake. I used s.r flour vs a.p flour (omitting baking powder and salt) and 2% milk vs whole. I must have a smaller bundt pan than 12.5 cups cuz I have too much batter. Had to make a small round pan for left over batter but this cake will def be made again. Would also be awesome as cupcakes!

  2. I can’t wait to make looks delicious, love to bundt pan as well, does anyone know who makes it and where I can one?

  3. Made this delish cake, old fashioned recipe, took one look at it and knew it would be wonderful. Didn’t disappoint! My only issue was the glaze. You really do need to stir constantly otherwise the sugar and condensed milk combo will burn. Otherwise, just yummo!

  4. Oh, my – I made this for our rain delayed July 4th cookout today. Universal response was 10′s all around. Definitely a keeper recipe. I made it just as written, except that I had to make 4/5 of the recipe – I have a 10 cup bundt pan. With the smaller pan, it only needed 65 minutes baking time. So so moist and good. Thanks so much for sharing this recipe with us!

  5. My cake was a little dry, any suggestions? I followed recipe exactly. It was really good, just a little dry.

  6. Will the cake work if the nuts are omitted? I have a nut hater in the house – LOL. I know that the Tunnel of Fudge cake requires the nuts to make it work, which is why I’m asking. This looks simply divine!

    • Hi Cassandra,
      I don’t see why not. They are just there for added flavor. They don’t have anything to do with the rising of the cake. Good Luck! :)

  7. Will this work in just a regular glass pan? I got all the ingredients and swore we had the right mold, but we don’t.

      • Hi Robin,
        Having never tasted the almond milk it’s hard to say. If it doesn’t have a strong flavor then I would say go ahead and try it. The flavors of toffee bits, nuts and brown sugar are strong flavors and should mask the different flavor of your almond milk. Good Luck! :)

  8. My cake came out of the pan beautifully. I have always heard that you should take a cake out of bundt or similar type pans in 10 mins. That is what I did and not a crumb out of place. Thanks

  9. It does need a 12-cup bundt pan. You can use a 10-cup, but you’ll have a couple cups of extra batter for a small pan. Don’t forget to grease & flour!

  10. It’s my birthday today and when I saw this recipe on Pinterest, I knew I had to make it! It’s in the oven smelling heavenly…and the batter tasted awesome. Yum! Thank you!

  11. this cakes looks so delicious and pound cakes are my favorite; however, I am not sure about the toffee bits. Will they melt during the baking process, if not are they crunchy.

    • Hi Wanda,
      You’re going to LOVE this cake. With all the brown sugar and toffee bits you don’t need any other flavoring or extract. :)

  12. This looks so good. Cannot wait to make it. Our church is having a bake sale tomorrow and this will be one cake I take to sell. Thanks so much for the recipe.

    • Hi Christina, I really don’t know. This cake has such a wonderful caramel/toffee flavor. All I can say is try it. My hope is the chocolate won’t take over and it will kind of take a back seat to the toffee. Good Luck! :)

      • Hi Christina… Did you like how it turned out with the chocolate covered toffee? I’m making it tomorrow and accidentally got chocolate covered! Thanks!

    • Ifound Heath toffee bits at my local grocery store. One time I had to improvise and use a Heath candy bar by shaving off the toffee because my children had ate the bits.It actually turned out quite delicious.

  13. Does the cake keep well? I would love to make it today for Christmas Eve tomorrow, but was curious if anyone had tried refrigerating it over-night.

  14. Made this cake yesterday. It was a huge hit with my family! I put 1c of heavy whipping cream instead of milk. Super moist & flavorful! Thank you Soo much for these happy memories.

  15. I made this for Christmas dinner tonight and it was super yummy. I totally left out the nuts and used a sheet cake pan. It was just perfect. I may use the bundt cake pan next time because the best part was the ‘crust’. So chewy and carmelized. So having edges on each slice would make it even better. But if anyone is wondering how it translates into a non-bundt cake pan, it was wonderful.

  16. This cake is the best!
    I made it with the glaze, and then decided the glaze wasn’t necessary.
    People always ask for the recipe.
    I make as it is written. I did use almond milk once, and it was just fine.
    If you want to impress this is the cake.

  17. I bought a 12 cup bundt pan and I had the biggest mess. It was to small. When I spooned it in the bundt pan it wasn’t all the way to the top. But once it started cooking, it spilled down the sides and burned on the bottom of the oven. It may have over cooked because it crumbled when i cut into it. I’ve tried the cake and it’s a great cake. I wonder why my 12 cup pan won’t work?

  18. Okay don’t make the mistake of substituting self rising for the all purpose flour. It was a nightmare. I remade it today with all purpose and it is perfect.

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