CARAMEL TOFFEE POUND CAKE RECIPES

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TOFFEE POUND CAKE RECIPE - FOOD.COM



Toffee Pound Cake Recipe - Food.com image

This is sooo good with coffee, vanilla, caramel, or butter pecan ice cream if you eat it for dessert. If you eat it for breakfast, toast it and dot with butter--yummy:) *Prep time includes cooling time.*

Total Time 4 hours

Prep Time 3 hours

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar or 1/2 cup dark brown sugar
1 cup butter, softened
5 eggs
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup toffee pieces, heath or skor
powdered sugar, for dusting
additional toffee pieces, for garnish

Steps:

  • Prheat oven to 325*F.
  • Grease and flour a 9x5" loaf pan.
  • In a large bowl, cream together the butter and both sugars until light and fluffy, using an electric mixer on medium speed.
  • Add the eggs, one at a time, blending well after each addition.
  • Add the vanilla; blend well.
  • Combine the flour, baking powder, and salt; add to the creamed mixture on low speed.
  • Beat just until smooth.
  • Stir in the toffee bits.
  • Sread batter evenly in the prepared pan; bake for 60-70 minutes, or until a toothpick tests done.
  • Cool for 10 minutes in the pan on a wire rack; invert, and cool completely.
  • Dust with powdered sugar and sprinkle additional toffee bits on top, if desired.

Nutrition Facts : Calories 311, FatContent 17.6, SaturatedFatContent 10.4, CholesterolContent 128.8, SodiumContent 254.2, CarbohydrateContent 33.5, FiberContent 0.6, SugarContent 17.5, ProteinContent 4.9

BROWN SUGAR CARMEL POUND CAKE | JUST A PINCH RECIPES



Brown Sugar Carmel Pound Cake | Just A Pinch Recipes image

I have not gotten to make this yet but it looks incredibly moist and delicious! http://www.elegantdessert.info/2013/06/brown-sugar-caramel-pound-cake.html

Provided by Sheila M @Gadiva

Categories     Cakes

Number Of Ingredients 15

1 1/2 cup(s) unsalted butter softened
2 cup(s) light brown sugar, packed
1 cup(s) sugar
5 - large eggs
3 cup(s) all purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) whole milk
1 bag(s) 8oz bag toffee chips
1 cup(s) pecans, in pieces
CARMEL DRIZZLE
1 can(s) sweetened condensed milk
1 cup(s) brown sugar, firmly packed
2 tablespoon(s) unsalted butter
1/2 teaspoon(s) vanilla

Steps:

  • Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.
  • Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time.
  • In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined
  • Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
  • Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
  • Directions for Caramel Drizzle
  • In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently.
  • Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using.
  • NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden. NOTE: Fill pan as you would any other cake leaving room for it to rise, you may have some batter left over. NOTE: I have had comments that the toffee bits tend to sink and may cause the cake to stick to the pan. It has been suggested that you dust the toffee bits with flour and grease pan with Crisco not a cooking spray.
  • NOTE: Recipe and photo found on Facebook.

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