Granny Cox Brown Sugar Caramel Pound Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup butter, softened
½ cup Crisco shortening (regular or butter-flavored)
2 cups light brown sugar, packed
1 cup white sugar
5 eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon salt
½ cup buttermilk
½ cup heavy whipping cream
1 cup toffee baking bits, plus more for garnish
Ingredients for Caramel Frosting
14 oz can sweetened condensed milk
1 cup light brown sugar, packed
2 tablespoons butter
1 teaspoon vanilla extract
½ cup pecan pieces & toffees bits (optional)
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Directions: |
Directions:Preheat oven to 325 degrees F.
Generously grease and lightly flour bundt pan. Set aside.
In a large bowl, cream together butter and shortening.
Mix in brown sugar and white sugar.
Add eggs, one at a time, beating well after each egg.
Add vanilla extract. Set aside.
In a medium bowl, whisk together flour, baking powder and salt.
Gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.
Mix well until combined being sure to scrape down the sides of the bowl.
Fold in toffee pieces and chopped pecans (optional).
Pour batter evenly into prepared bundt pan.
Bake on the middle rack for 1 hour and 10 minutes.
Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.
When cake is completely cooled, make the caramel frosting.
In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar.
Keep stirring until bubbles begin to gently break on the surface.
Reduce heat if needed; however, do not let the mixture boil or simmer too rapidly to prevent burning.
Continue cooking for about 5 minutes until mixture thickens, stirring constantly.
Remove from heat and stir in butter and vanilla.
Stir vigorously until butter is combined.
Sauce will begin to thicken up even more as it cools.
Pour the hot caramel sauce over the cooled cake.
Garnish the cake with pecan pieces and toffee pieces (optional).
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