Description
Triple Caramel Crunch Pound Cake is a decadent dessert featuring layers of buttery pound cake, rich caramel glaze, and a crunchy topping of pecans and toffee bits.
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs, room temperature
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- ½ cup caramel sauce, plus 2 tablespoons for swirling
- ½ cup packed brown sugar (for glaze)
- ¼ cup unsalted butter (for glaze)
- 2 tablespoons heavy cream (for glaze)
- ½ teaspoon vanilla extract (for glaze)
- Pinch of salt (for glaze)
- ½ cup chopped pecans (for topping)
- ½ cup toffee bits (for topping)
- ¼ cup crushed caramel candies or caramel brittle (for topping)
- 2 tablespoons caramel sauce for drizzling (for topping)
Instructions
- Preheat the oven to 325°F. Grease and flour a 10-inch Bundt pan or a 9-by-5-inch loaf pan, making sure to coat all the crevices.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 3–5 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture. Mix just until combined.
- Pour half of the batter into the prepared pan. Drizzle half of the caramel sauce over the batter and gently swirl with a knife. Add the remaining batter and repeat with the remaining caramel sauce. Avoid overmixing the swirl.
- Bake for 65–80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil during the final portion of baking. Cool in the pan for 15 minutes, then carefully invert onto a wire rack and cool completely.
- In a small saucepan over medium-low heat, combine the brown sugar, butter, heavy cream, and salt. Stir until the butter melts and the sugar dissolves. Simmer gently for 2–3 minutes, stirring continuously. Remove from the heat and stir in the vanilla. Let the glaze cool slightly until thick enough to coat the cake but still pourable.
- In a small bowl, combine the chopped pecans, toffee bits, and crushed caramel candies or caramel brittle. For extra flavor, lightly toast the pecans in a dry skillet over medium-low heat for 3–4 minutes, then cool before mixing with the other ingredients.
- Drizzle the caramel glaze generously over the cooled pound cake. Immediately sprinkle the caramel crunch mixture over the glaze so it adheres. Finish with the remaining caramel sauce in a thin drizzle. Allow the glaze to set for 15–20 minutes before slicing.
Notes
- Use room-temperature ingredients for better blending.
- Measure flour carefully to avoid a dry cake.
- Don’t rush the cooling process.
- Add the crunchy topping shortly before serving for maximum texture.
- Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg