Description
This Brown Sugar Caramel Pound Cake is a rich and moist Southern-style dessert featuring a tender pound cake infused with brown sugar and vanilla, studded with chopped pecans for extra texture, and finished with a luscious caramel glaze made from butter, brown sugar, and cream. Perfect for gatherings or a special treat, this bundt cake combines classic comfort flavors with a decadent caramel topping.
Ingredients
Scale
For the cake:
- 1 1/2 cups unsalted butter (softened)
- 2 cups light brown sugar (packed)
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
For the caramel glaze:
- 1/2 cup unsalted butter
- 1 cup light brown sugar (packed)
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, 2 cups light brown sugar, and 1 cup granulated sugar until the mixture is light, fluffy, and well combined.
- Add Eggs: Beat in the 5 large eggs one at a time, ensuring each egg is fully mixed before adding the next to create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt to distribute evenly.
- Combine Ingredients: Gradually add the dry ingredients to the creamed butter and sugars, alternating with 1 cup whole milk. Start and finish with the dry ingredients. Stir gently to combine.
- Add Vanilla and Pecans: Stir in 1 teaspoon vanilla extract, then fold in the chopped pecans if using, carefully mixing to distribute evenly without overworking the batter.
- Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Then, invert it onto a wire rack to cool completely before applying the glaze.
- Prepare the Caramel Glaze: In a saucepan over medium heat, melt 1/2 cup unsalted butter. Add 1 cup light brown sugar and stir constantly for 2–3 minutes until the mixture is bubbly and thickened.
- Finish the Glaze: Carefully stir in 1/4 cup heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt. Continue cooking and stirring gently for an additional 2 minutes until the glaze is smooth and slightly thickened.
- Glaze the Cake: Drizzle the warm caramel glaze evenly over the cooled cake, letting it flow over the sides for maximum flavor and appeal.
Notes
- For extra texture and flavor, toast the pecans before folding them into the batter.
- This cake tastes even better the next day as the flavors have time to fully develop and meld.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Ensure the cake has cooled completely before glazing to prevent the caramel from melting off.
