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:
- 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:
- 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.
- Add the eggs:
- Beat in the eggs one at a time, mixing well after each addition.
- Mix the dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- 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.
- Add the vanilla and pecans:
- Stir in the vanilla extract and fold in the chopped pecans (if using).
- 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.
- 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:
- 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.
- 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.
- Let the glaze cool slightly:
- Let the glaze cool for 5 minutes before drizzling over the cooled pound cake.
4. Serve:
- Glaze the cake:
- Drizzle the caramel glaze over the top of the cooled pound cake, letting it drip down the sides.
- 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! 🍰🍬