Description
Indulgent brown sugar caramel pound cake delivers pure Southern comfort with rich, velvety layers of sweetness. Rich caramel glaze and moist crumb promise delightful moments you’ll savor to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 5 large eggs
Flavoring Ingredients:
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Optional Topping:
- 1 cup chopped pecans
Instructions
- Thoroughly grease and dust a bundt pan with flour, then preheat the oven to 325°F (163°C) to ensure proper cake preparation.
- Using an electric mixer, cream butter with brown and granulated sugars until the mixture becomes light, airy, and significantly increased in volume.
- Incorporate eggs individually, mixing thoroughly after each addition to maintain a smooth, consistent batter texture.
- In a separate mixing bowl, combine flour, baking powder, and salt, whisking to distribute ingredients evenly.
- Alternate adding dry ingredient mixture and milk to the creamed sugar mixture, gently folding to maintain batter’s delicate structure. Fold in vanilla extract and chopped pecans until just combined.
- Transfer batter into prepared bundt pan, ensuring even distribution, and bake for 70-80 minutes at 325°F until a inserted toothpick emerges completely clean.
- Allow cake to rest in pan for 15 minutes, enabling it to set and cool slightly before carefully transferring to a wire cooling rack.
- Prepare caramel glaze by melting butter in a saucepan over medium heat, then incorporating brown sugar and heavy cream. Simmer mixture for precisely 2 minutes, stirring continuously.
- Remove glaze from heat, quickly stir in vanilla, then generously drizzle over completely cooled cake just before serving.
Notes
- Always use room temperature butter and eggs for smoother, more even cake batter consistency.
- Toasting pecans beforehand intensifies their nutty flavor and adds extra crunch to the cake.
- For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free baking blend that includes xanthan gum.
- Prevent cake from sticking by thoroughly greasing the bundt pan and dusting with flour or using a non-stick baking spray.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 460 kcal
- Sugar: 38 g
- Sodium: 140 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg