EASY TO COOK

🍰 Brown Sugar Caramel Pound Cake Recipe 🍬

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This Brown Sugar Caramel Pound Cake is rich, moist, and full of buttery caramel flavor. Topped with a luscious caramel glaze, this cake is perfect for special occasions or whenever you’re craving something indulgent!

📋 Ingredients:

For the Pound Cake:

  • 1 1/2 cups unsalted butter, softened 🧈
  • 2 cups packed light brown sugar 🍬
  • 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 unsalted butter 🧈
  • 1 cup packed light brown sugar 🍬
  • 1/4 cup heavy cream 🥛
  • 1 teaspoon vanilla extract 🌿
  • 1 cup powdered sugar 🍬

📝 Instructions:

1. Preheat the Oven:

  1. Preheat your oven:
  • Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.

2. Make the Pound Cake:

  1. Cream the butter and sugars:
  • In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
  1. Add the eggs:
  • Beat in the eggs one at a time, mixing well after each addition.
  1. Mix the dry ingredients:
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  1. Combine the wet and dry ingredients:
  • Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
  1. Add the vanilla and pecans:
  • Stir in the vanilla extract and fold in the chopped pecans (if using).
  1. Bake the cake:
  • Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
  1. Cool the cake:
  • Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

3. Make the Caramel Glaze:

  1. Cook the butter and brown sugar:
  • In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a boil and cook for 2-3 minutes, stirring constantly.
  1. Add the vanilla and powdered sugar:
  • Remove the saucepan from heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until smooth.
  1. Let the glaze cool slightly:
  • Let the glaze cool for 5 minutes before drizzling over the cooled pound cake.

4. Serve:

  1. Glaze the cake:
  • Drizzle the caramel glaze over the top of the cooled pound cake, letting it drip down the sides.
  1. Slice and enjoy:
  • Slice the cake and serve. Store any leftovers in an airtight container.

⏱️ Preparation Time: 20 minutes
⏱️ Cooking Time: 1 hour 15 minutes
⏱️ Total Time: 1 hour 35 minutes
🍽️ Servings: 12-16 slices
🔥 Calories: Approximately 450-500 kcal per slice

This Brown Sugar Caramel Pound Cake is a rich, buttery treat that’s sure to impress with its decadent caramel glaze and moist, tender crumb. Perfect for sharing with family and friends! 🍰🍬