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Toffee Pecan Caramel Pound Cake

Toffee Pecan Caramel Pound Cake
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The Toffee Pecan Caramel Pound Cake is a rich, moist dessert combining gooey caramel swirls, crunchy toasted pecans, and buttery toffee bits in a dense, tender pound cake. Perfectly balancing sweetness and texture, this cake is ideal for family gatherings, holidays, or a special treat with coffee or tea.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 4 large eggs, at room temperature
  • ½ cup heavy cream
  • 1 tsp vanilla extract

Mix-ins and Toppings

  • 1 cup chopped pecans, toasted
  • 1 cup toffee bits
  • ¾ cup caramel sauce (plus extra for drizzling)

Instructions

  1. Prepare Your Ingredients and Pan: Preheat the oven to 325°F (165°C) and grease a standard loaf pan with butter or nonstick spray. Lightly toast the pecans in a dry pan until aromatic, then set aside. Ensure all ingredients are at room temperature.
  2. Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color to incorporate air for a tender cake.
  3. Add Eggs and Vanilla: Slowly add the eggs one at a time, beating well after each addition to emulsify the batter. Stir in the vanilla extract for warm aromatic flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
  5. Incorporate Dry Ingredients and Cream: Alternate adding the dry ingredients and heavy cream to the butter mixture, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
  6. Fold in Toffee and Pecans: Carefully fold in the toasted pecans and toffee bits, evenly scattering them without breaking the batter structure.
  7. Add Caramel Swirls: Pour half of the batter into the prepared pan. Drizzle half of the caramel sauce over it, then add the remaining batter on top. Use a skewer or knife to gently swirl the caramel throughout the batter, creating gooey pockets.
  8. Bake and Cool: Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean with a few moist crumbs. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature eggs and butter for a smoother batter and better rise.
  • Do not overmix the batter to maintain a tender crumb.
  • Toast pecans to enhance flavor and crunch.
  • Choose a thick, high-quality caramel sauce to prevent it from sinking too much in the batter.
  • Check cake doneness starting at 60 minutes to avoid drying out.

Nutrition

Keywords: toffee pecan caramel pound cake, caramel pound cake, toffee cake, pecan pound cake, caramel dessert, holiday cake

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