4 years ago1,000+ Views
TOFFEE PECAN CARAMEL POUND CAKE This is so cool! I was searching for sticky toffee pudding cake, and found this instead, from someone who, judging by her photos, lives about 5 miles from me:) Author and photos: Jen@CarlsbadCravings.com Serves: 10 INGREDIENTS 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 (recipe below) INSTRUCTIONS: Preheat oven to 325 degrees and generously spray a 12" nonstick bundt pan with nonstick cooking spray. Set aside. Beat the butter until creamy then 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 in between each third. Beat until just combined. Stir in toffee bits and pecans then spoon batter into prepared pan. 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. 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. EASY CREAMY CARAMEL SAUCE INGREDIENTS 3/4 cup butter 1 1/2 cups light brown sugar, firmly packed 2 tablespoons water 1/4 teaspoon salt 3/4 cup evaporated milk 1 tablespoon vanilla extract INSTRUCTIONS: Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 3 to 5 minutes (it will bubble a lot!) depending upon thickness desired, stirring occasionally. Remove from heat and stir in evaporated milk and vanilla. NOTES Store in the refrigerator in an airtight container for 5-7 days. You can also freeze the sauce for up to 3 months. Just make sure to use an airtight container that's NOT glass because the milk expands when frozen and can rupture the glass. Defrost the sauce overnight in the fridge and warm gently before using. Recipe Source: Caramel Cake adapted from The Taste of the South’s Southern Cakes Magazine via Lady Behind the Curtain.
I have made this cake four times now and it has been a big hit and I love it too. The last time I made it I used two bags of toffee chips and it turned out better (in my opinion). The first few times it was just missing the toffee taste and the pecans drowned it out. but overall it is a wonderful cake. Also good with vanilla icing.
@funkystar25, I think sponge cake is lighter in texture than pound cake.
that looks delicious! I don't think I've ever eaten toffee cake before....at the risk of sounding stupid, is there any difference between a pound cake and a normal sponge cake?
@caricakes, of course, because 4 1/2 cups of sugar plus a bag of toffee bits just wouldn't be sweet enough :->
Oh I love the mold! I'd have to sprinkle the cake with toffee bits of course :)
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