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Caramel Pecan Cake

This Brown Sugar Pound Cake is amazingly moist bursting with sweet toffee bits, crunchy pecans and rich creamy caramel in every bite! The cake itself is rich, moist, and decadent and the homemade caramel sauce is out of this world delicious - seriously the best you will ever make or try. 
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 26 minutes
Total Time 1 hour 46 minutes
Servings 12 -16 servings
Author [email protected]

Ingredients

  • nonstick cooking spray with flour
  • 3 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (24 TBS) unsalted butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • 1 8 oz. bag of toffee bits (I use Heath Bits O' Brickle Toffee Bits)
  • 1 cup pecans, chopped
  • 1 Recipe Easy Creamy Caramel Sauce

Instructions

  • Preheat the oven to 325 degrees F. 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.
  • Combine the flour, baking powder, and salt in a medium bowl and set aside.
  • Add butter and sugars to a stand mixer fitted with the paddle attachment and beat on medium-high speed for at least 3-4 minutes (no less!) until light and fluffy, scraping down sides occasionally. Reduce the speed to medium and add the eggs, one at a time, beating just until the yellow disappears after each egg.
  • Reduce the speed to low and gradually add the flour mixture in thirds, alternately with the milk between each third. Beat until combined with a few remaining flour streaks; don't overmix. Stir in the toffee bits and pecans just until combined, then spoon the batter into the prepared pan.
  • Bake until a wood pick inserted near the center of cake comes out clean, 65 - 85 minutes (wide range due to different pan colors/shapes). Start checking for doneness at 60 minutes. You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
  • Let the cake cool in the pan for 15 minutes. Remove from the pan, and let cool completely on a wire rack.
  • Spoon caramel over the cake and devour. (Slices are exponentially more delicious if heated in the microwave for 10-15 seconds or heat a plate of slices for 30 seconds.)
  • IF MAKING AHEAD: I suggest keeping the cake and caramel separate. Reheat the caramel just until warm. Working in batches, add slices of cake to plate and heat in the microwave for about 30 seconds then drizzle with caramel.

Notes

For a perfect cake every time, it is important that your nonstick cooking spray contains flour, like this one. *This is not an affiliate link, just important for the recipe!