Description
This rich and moist Brown Sugar Caramel Pound Cake recipe features a buttery crumb, deep caramel flavor, and a silky glaze that makes it perfect for holidays or cozy weekends. A classic Southern dessert made with brown sugar, butter, and vanilla, finished with a warm caramel glaze. Ideal for gatherings or gifting.
Ingredients
1 cup unsalted butter
2 cups light brown sugar
0.5 cup granulated sugar
5 large eggs
3 cups all-purpose flour
0.5 teaspoon baking powder
0.5 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
1 cup chopped pecans (optional)
0.75 cup caramel sauce
0.25 cup heavy cream
1 cup powdered sugar
Instructions
1. Cream the butter until smooth, then add light brown sugar and granulated sugar. Beat until light and fluffy.
2. Add the eggs one at a time, mixing well after each.
3. In another bowl, whisk together flour, baking powder, and salt.
4. Alternate adding the flour mixture and milk to the batter, beginning and ending with flour.
5. Stir in vanilla extract and fold in chopped pecans if using.
6. Pour the batter into a greased and floured Bundt pan.
7. Bake at 325°F (163°C) for 75 to 85 minutes, until a toothpick comes out clean.
8. Let cake cool in the pan for 10 minutes, then invert onto a rack.
9. In a saucepan over low heat, mix caramel sauce, heavy cream, and powdered sugar until smooth.
10. Drizzle glaze over the cake and let it set slightly before serving.
Notes
Use a Bundt pan for best presentation and even baking.
Do not overmix once the flour is added to keep the crumb tender.
Cake slices can be frozen individually for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg