Print

Toffee Pecan Caramel Pound Cake

Toffee Pecan Caramel Pound Cake
Print Recipe

A rich and moist Toffee Pecan Caramel Pound Cake featuring a tender crumb, buttery pecans, crunchy toffee bits, and luscious caramel swirls. This comforting dessert blends sweet, nutty, and buttery flavors, perfect for any occasion or gifting.

Ingredients

Scale

Base Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs, room temperature
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream, room temperature
  • 2 teaspoons vanilla extract

Mix-ins and Toppings

  • 1 cup chopped pecans
  • 3/4 cup toffee bits
  • 1 cup caramel sauce (plus extra for drizzle)

Instructions

  1. Prepare Your Pan and Ingredients: Grease and flour a loaf pan or line it with parchment paper for easy removal. Measure all ingredients and ensure they are at room temperature for even mixing and baking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and sugar together until light and fluffy. This helps build air into the batter for a delicate crumb.
  3. Add Eggs and Vanilla: Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract to infuse warm aroma.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt to ensure even distribution.
  5. Alternate Adding Dry Ingredients and Sour Cream: Gradually mix the flour mixture into the wet ingredients, alternating with sour cream. Mix until just combined to keep the batter smooth and tender.
  6. Fold in Pecans and Toffee Bits: Gently fold chopped pecans and toffee bits into the batter, ensuring even distribution without breaking them down.
  7. Add Caramel Swirls: Pour half the batter into the prepared pan, drizzle half the caramel sauce over it, then add the remaining batter. Swirl the caramel with a knife to create a marbled effect.
  8. Bake to Golden Perfection: Bake at 325°F (163°C) for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool before removing from pan.
  9. Drizzle with More Caramel: Once cooled, generously drizzle extra caramel sauce on top and sprinkle with toasted pecans or toffee bits for garnish and texture.

Notes

  • Use room temperature butter, eggs, and sour cream for smoother mixing and optimal texture.
  • Mix batter only until ingredients are combined to avoid tough cake texture.
  • Toss pecans and toffee bits lightly in flour before folding in to prevent sinking.
  • Use high-quality caramel sauce for best flavor and consistency.
  • Start checking cake doneness 5-10 minutes before the end of baking time to prevent overbaking.

Nutrition

Keywords: toffee, pecan, caramel, pound cake, dessert, baking, nuts, sweet treat

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