Best Toffee Pound Cake Recipes

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TOFFEE POUND CAKE



Toffee Pound Cake image

This is sooo good with coffee, vanilla, caramel, or butter pecan ice cream if you eat it for dessert. If you eat it for breakfast, toast it and dot with butter--yummy:) *Prep time includes cooling time.*

Provided by JamesDeansGirl

Categories     Dessert

Time 4h

Yield 12 serving(s)

Number Of Ingredients 11

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar or 1/2 cup dark brown sugar
1 cup butter, softened
5 eggs
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup toffee pieces, heath or skor
powdered sugar, for dusting
additional toffee pieces, for garnish

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.

Nutrition Facts : Calories 311, Fat 17.6, SaturatedFat 10.4, Cholesterol 128.8, Sodium 254.2, Carbohydrate 33.5, Fiber 0.6, Sugar 17.5, Protein 4.9

TOFFEE & BROWN SUGAR POUND CAKE



Toffee & Brown Sugar Pound Cake image

This toffee and brown sugar pound cake has a soft inside with a nice outer crust. Sweet and buttery with bits of toffee and pecans throughout, you'll find yourself snagging just one more slice of this pound cake. Drizzling with caramel and sprinkling with pecans takes this easy pound cake over the top. A divine fall dessert.

Provided by Joan Penney

Categories     Other Breakfast

Time 1h50m

Number Of Ingredients 13

1 1/2 c butter, softened
2 c brown sugar, firmly packed
3/4 c granulated sugar
6 large eggs
3 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 c sweetened condensed milk
1/4 c milk
1 1/2 tsp vanilla extract
1 c toffee bits
2 c chopped pecans
caramel ice cream topping

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).

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