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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, buttery dessert blending the sweet crunch of toffee bits, nutty pecans, and luscious caramel swirls. Perfect for any occasion, this cake delivers a moist crumb with an irresistible texture contrast and a mouthwatering harmony of flavors.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt (adjust if using salted butter)

Wet Ingredients

  • 1 cup unsalted butter, softened (or dairy-free alternative)
  • 1 ¾ cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Add-ins and Toppings

  • 1 cup chopped pecans (toasted for enhanced flavor)
  • 1 cup toffee bits
  • ¾ cup caramel sauce (thick consistency preferred)

Instructions

  1. Prepare Your Ingredients and Pan: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick spray. Gather and measure all ingredients for smooth baking flow.
  2. Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy, approximately 3 to 5 minutes. This step builds the cake’s foundational texture.
  3. Add Eggs and Vanilla: Incorporate eggs one at a time, mixing well after each addition to keep the batter smooth. Then stir in the vanilla extract to enhance aroma.
  4. Mix Dry Ingredients Separately: In another bowl, sift together the flour, baking powder, and salt to ensure even distribution and prevent clumps.
  5. Combine Wet and Dry Ingredients: Gently fold the dry mixture into the butter and egg mixture in portions, being careful not to overmix to keep the cake tender.
  6. Fold in Pecans and Toffee Bits: Stir in the chopped pecans and toffee bits evenly throughout the batter for irresistible crunch and bursts of sweetness.
  7. Add Caramel Swirls: Pour half the batter into the prepared pan, drizzle a generous layer of caramel sauce over it, then top with the remaining batter. Use a knife to gently swirl the caramel into the batter without overmixing.
  8. Bake Until Golden: Bake the cake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature butter and eggs to help the batter mix evenly for a better crumb.
  • Do not overmix the batter when combining wet and dry ingredients to keep the cake tender.
  • Lightly toast pecans beforehand to intensify their flavor.
  • Use thick caramel sauce for swirls that hold through baking without sinking.
  • Cool in pan for 15 minutes before removing to prevent breakage.

Nutrition

Keywords: toffee, pecan, caramel, pound cake, dessert, caramel swirl, nutty, rich cake, buttery cake, homemade pound cake

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