Saturday, October 17, 2015

Toffee Pecan Caramel Pound Cake


1-1/2 cups unsalted 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 oz. bag of toffee bits
1 cup pecans, chopped
nonstick cooking spray
1 recipe Easy Creamy Caramel Sauce


Preheat oven to 325 degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. 
Set aside.
Beat the butter until creamy then add sugars, beating until fluffy. 
Add eggs, one at a time, beating until just the yellow disappears after each egg.
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.


  1. I have made the cake
    and let me tell you This cake is awesome!!!

  2. I have made the cake
    and let me tell you This cake is awesome!!!

  3. Christina, do you have the recipe for the Easy Creamy Caramel Sauce? Now that I know you highly recommend this, I can't wait to make it!!!