Toffee Brown Sugar Pound Cake Recipes

BROWN SUGAR CAKE WITH TOFFEE STREUSEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and set aside.
• Combine flour, sugar, brown sugar, baking soda, and 1/2 teaspoon salt in the bowl of an electric mixer. Stir until well blended. Cut in butter with a pastry knife or fork until the mixture resembles coarse meal. Set aside 1/2 cup of the mixture.
• Whisk buttermilk, egg, and vanilla extract until the egg is well incorporated. Add buttermilk mixture to the mixer bowl and mix on medium speed, 4 to 5 minutes. Scrape down the sides of the bowl, if necessary. Pour batter into the prepared pan.
• Stir together reserved flour mixture, mini chocolate chips, English toffee bits, pecans, and remaining salt in a small bowl until well mixed. Sprinkle toffee streusel evenly over the cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a rack, about 10 minutes. Serve warm or at room temperature, directly from the baking pan.

TOFFEE POUND CAKE

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.

TOFFEE & BROWN SUGAR POUND CAKE

Steps:

• 1. DO NOT PREHEAT OVEN. Start cake in COLD oven.
• 2. Beat butter at medium speed with electric mixer until creamy.
• 3. Gradually add sugars, beating until light and fluffy.
• 4. Add eggs, 1 at a time, beating just until the yellow disappears.
• 5. In another bowl combine flour, baking powder, and salt.
• 6. Add to butter mixture alternately with sweetened condensed milk and milk, beginning and ending with flour. Beat batter at low speed just until blended.
• 7. Add vanilla, toffee pieces, and pecans. Stir with a wooden spoon until blended.
• 8. Grease and flour 12 cup Bundt pan.
• 9. Pour batter into prepared Bundt pan.
• 10. Place pan in cold oven, set oven temp to 325.
• 11. Bake 85-90 minutes or until long wooden pick inserted near middle of the cake comes out clean.
• 12. Cool on wire rack 10-15 minutes.
• 13. Remove from pan; cool on wire rack.
• 14. Serve as is or drizzle with caramel topping (I use Sea Salt Caramel Syrup by Sonoma Syrup Co).