Looking for a new dessert? Look no further than the mouthwatering Caramel Crunch Cake! This delectable treat is a twist on the classic pound cake, featuring a buttery base and a scrumptious crunch topping that will satisfy your sweet tooth.
I love pound cakes. They are one of my favorite cakes. I love the simplicity of the cakes and the many opportunities you have to make them unique. You can make different flavored glazes, add fruit to the batter for a different flavor, or dust the cake with powdered sugar, which will still taste fantastic.
I decided to take things up a level or two with this Caramel Crunch Cake by adding a crunchy topping from a mix of toffee pieces, shortbread cookie crumbs, and chopped pecans combined to create a rich, crunchy texture. And if that wasn’t enough to tempt you, the cake is finished with a generous drizzle of caramel sauce, adding a sweet and gooey touch to the already decadent dessert.
How to make the crunchy cake topping
I love when cakes have a surprise element, and that is exactly what the topping of this cake does. The topping for this cake is made with:
- Toffee Pieces
- Chopped Pecans
- Crushed Buttery Shortbread cookies
The toffee adds a sugary, crunchy texture, nutty flavor from the pecans, and buttery crunch from the shortbread cookies – the perfect cake-topping combo.
Tips for making a moist pound cake
If a pound cake isn’t moist, there is no point in its existence. To make the cake moist, there are a few techniques and tips that you can use:
Add a dollop of sour cream: The key to all moist cakes is adding sour cream, yogurt, or pudding to the batter to make the cake more tender and soft.
Use cake flour versus all-purpose flour: Cake flour has less protein and is finer than regular flour. You can still use all-purpose flour if you need to. I would sift the flour first.
Bake at the right temperature: This is a critical tip when ensuring your pound cake is moist. I typically bake my pound cakes at 325 degrees for about an hour.
Don’t overmix the batter: If you overmix the batter, the gluten in the flour will become tougher and make for a less moist cake. Once the ingredients are combined, stop mixing.
Commonly Asked Questions
You can make the cake, wrap it in plastic, and freeze it until ready to serve. You must keep the cake at room temperature or set it out overnight to thaw. Once the cake has thawed, add the glaze and the topping.
You can, but if you did that, it would make the cake overly sweet and won’t set.
If you like recipes like this homemade caramel cake, you will like the recipes below:
- Candied Pecan and Caramel Mini Cakes
- Strawberry Crunch Cake
- Marble Bundt Cake
- Peach Cobbler Pound Cake
- Louisiana Crunch Cake
- Butter Pound Cake