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Brown Sugar Carmel Pound Cake Recipe

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This Brown Sugar Caramel Pound Cake is rich, buttery, and packed with deep caramel flavor. Made with brown sugar and topped with a smooth caramel glaze, this moist cake is perfect for any occasion.

Ingredients

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For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans (optional)

For the Caramel Glaze:

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 325°F (163°C) and grease a bundt pan.
  • In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
  • Add eggs one at a time, beating well after each addition.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gradually add the dry ingredients to the butter mixture, alternating with milk. Stir in vanilla and pecans.
  • Pour batter into the prepared pan and bake for 75–85 minutes or until a toothpick comes out clean.
  • Let cake cool for 15 minutes before transferring to a wire rack.
  • For the glaze, melt butter in a saucepan, add brown sugar, and stir until dissolved. Add heavy cream and vanilla, then simmer until thick.
  • Pour the caramel glaze over the cooled cake and serve.

Notes

  • For extra flavor, toast the pecans before adding them to the batter.
  • Let the cake cool completely before adding the glaze for the best texture.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://amandarecipes.com/brown-sugar-carmel-pound-cake-recipe/