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Toffee Pecan Caramel Pound Cake

Toffee Pecan Caramel Pound Cake
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Discover the rich, buttery flavor of Toffee Pecan Caramel Pound Cake, a moist and tender cake loaded with toasted pecans and toffee bits, topped with a luscious caramel drizzle. This indulgent dessert harmonizes crunchy nuts with gooey caramel for a perfect balance of texture and taste, ideal for any occasion from family gatherings to special celebrations.

Ingredients

Scale

Wet Ingredients

  • 1 cup Unsalted Butter (room temperature)
  • 3/4 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 4 Large Eggs (room temperature)
  • 2 teaspoons Vanilla Extract

Dry Ingredients

  • 2 1/2 cups All-Purpose Flour (or gluten-free baking blend for gluten-free version)
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt

Add-ins & Toppings

  • 1 cup Chopped Pecans (toasted)
  • 1/2 cup Toffee Bits
  • Caramel Sauce (for drizzling, about 1/2 cup)

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly. Lightly toast pecans in a dry skillet over medium heat until fragrant, then chop and set aside with the toffee bits. Make sure all ingredients are at room temperature for best results.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter with granulated and brown sugars until light and fluffy, incorporating air to create a tender, moist pound cake.
  3. Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition to maintain a smooth batter. Stir in the vanilla extract to enhance sweetness and aroma.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, folding gently to combine without overmixing.
  5. Fold in Pecans and Toffee Bits: Carefully fold toasted pecans and toffee bits into the batter, distributing evenly while preserving a tender texture.
  6. Bake and Cool: Pour the batter into the prepared loaf pan and bake for approximately 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan briefly before transferring to a wire rack to cool completely.
  7. Drizzle with Caramel Sauce: Once cooled, generously drizzle warm caramel sauce over the top of the cake. The caramel will soak slightly, adding gooey sweetness to every bite.

Notes

  • Use room temperature ingredients for a smooth, uniform batter.
  • Toast pecans just until fragrant to boost flavor without bitterness.
  • Avoid overmixing batter to keep cake tender and moist.
  • Check cake doneness starting at 55 minutes using a toothpick.
  • Use high-quality or homemade caramel sauce for best flavor.

Nutrition

Keywords: toffee pecan pound cake, caramel pound cake, toffee cake, pecan cake, caramel dessert, buttery pound cake, caramel drizzle cake

Find it online: https://recipesbykaeli.com/toffee-pecan-caramel-pound-cake/