Description
This Brown Sugar Caramel Pound Cake is a rich, moist, and dense Southern American classic dessert featuring a blend of brown and granulated sugars, softened butter, and a smooth caramel glaze. Perfectly baked in a Bundt pan and optionally studded with crunchy pecans, this holiday-worthy cake pairs wonderfully with coffee or can be drizzled over ice cream for an indulgent treat.
Ingredients
Scale
For the Pound Cake
- 1 ½ cups butter (softened)
- 2 cups light brown sugar (packed)
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 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 butter
- 1 cup light brown sugar (packed)
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Pan: Preheat the oven to 325°F (165°C). Grease and flour a 12-cup Bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next for a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Batter: Add the dry ingredients to the creamed mixture alternately with the whole milk, beginning and ending with the flour mixture. Stir gently to combine without overmixing to keep the cake tender.
- Add Flavor and Nuts: Stir in the vanilla extract and the chopped pecans if using, to add flavor complexity and texture.
- Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top evenly. Bake for 75–85 minutes until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10–15 minutes, then carefully turn it out onto a wire rack to cool completely before glazing.
- Make the Caramel Glaze: In a saucepan over medium heat, melt the butter. Add light brown sugar and stir continuously until the sugar dissolves and the mixture is bubbling. Stir in the milk and bring to a gentle boil for 1–2 minutes to thicken slightly.
- Finish the Glaze: Remove the pan from heat and stir in vanilla extract. Allow the glaze to cool slightly to thicken before pouring it evenly over the cooled cake.
Notes
- This pound cake is rich and dense, ideal for pairing with coffee or as a festive holiday dessert.
- The caramel glaze also doubles as a delicious drizzle over vanilla ice cream or other desserts.
- Store leftover cake covered at room temperature for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
