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Brown Sugar Carmel Pound Cake Recipe

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Indulge in this Brown Sugar Caramel Pound Cake, a moist and buttery dessert made with brown sugar, pecans, and a luscious caramel glaze.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans (optional)

For the Caramel Glaze:

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
  • In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
  • Add eggs one at a time, beating well after each addition.
  • In a separate bowl, whisk flour, baking powder, and salt.
  • Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with flour. Stir in vanilla and pecans.
  • Pour batter into the prepared pan and bake for 75–85 minutes, or until a toothpick comes out clean.
  • Let cool for 15 minutes, then transfer to a wire rack.
  • For the glaze, melt butter in a saucepan over medium heat, add brown sugar, and whisk until dissolved. Stir in heavy cream and vanilla. Simmer for 2 minutes.
  • Drizzle warm caramel glaze over the cooled cake.

Notes

  • Use dark brown sugar for a deeper caramel flavor.
  • Let the glaze cool slightly for a thicker consistency.
  • Store in an airtight container for up to 4 days.

Nutrition

Find it online: https://ymrecipes.com/brown-sugar-carmel-pound-cake-recipe/