Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brown Sugar Carmel Pound Cake Recipe

Brown Sugar Carmel Pound Cake Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 36 reviews

  • Total Time: 1 hour 45 minutes
  • Yield: 12 1x

Description

Indulgent brown sugar caramel pound cake beckons dessert enthusiasts with its rich, buttery charm. Warm Southern hospitality infuses each slice, promising a delectable experience that connects sweet memories and culinary comfort.


Ingredients

Scale

Main Ingredients:

  • 3 cups all-purpose flour
  • 5 large eggs
  • 1 cup whole milk
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened

Secondary Ingredients:

  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans (optional)

Glaze Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the oven by heating to 325°F (163°C) and thoroughly coating a bundt pan with non-stick spray or butter.
  2. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until the mixture becomes pale and airy, approximately 3-4 minutes.
  3. Incorporate eggs individually into the creamed mixture, ensuring each is fully integrated before adding the next, which helps maintain a smooth texture.
  4. Separately, sift together flour, baking powder, and salt to eliminate potential lumps and ensure even distribution of dry ingredients.
  5. Gently fold dry ingredients into the wet mixture, alternating with milk to maintain a consistent batter. Fold in vanilla extract and chopped pecans with minimal stirring.
  6. Transfer batter into the prepared bundt pan, spreading evenly and creating a smooth surface. Bake for 75-85 minutes, checking doneness with a toothpick inserted near the center.
  7. While cake cools, create caramel glaze by melting butter in a saucepan, then adding brown sugar and stirring until completely dissolved.
  8. Pour heavy cream and vanilla into the sugar mixture, simmering and stirring constantly until the glaze thickens and develops a rich caramel color.
  9. Once cake has cooled completely, drizzle warm caramel glaze over the top, allowing it to cascade down the sides naturally. Let glaze set for 15-20 minutes before serving.

Notes

  • Soften butter at room temperature for easier creaming and smoother cake texture.
  • Avoid overmixing the batter to prevent a tough, dense cake with less delicate crumb.
  • Toast pecans briefly before adding to enhance their nutty flavor and provide extra crunch.
  • Use dark brown sugar for deeper, more intense caramel notes in the cake and glaze.
  • Prep Time: 20 minutes
  • Cook Time: 85 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 499 kcal
  • Sugar: 38 g
  • Sodium: 152 mg
  • Fat: 29 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 56 g
  • Fiber: 1.5 g
  • Protein: 6 g
  • Cholesterol: 95 mg