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Brown Sugar Carmel Pound Cake Recipe

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This Brown Sugar Caramel Pound Cake is a rich, buttery dessert featuring deep caramel flavors and a moist texture. Made with brown sugar, butter, and a luscious caramel glaze, this cake is perfect for special occasions or a cozy homemade treat.

Ingredients

Scale
  • 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). Grease and flour a bundt pan.
  • In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • In a separate bowl, whisk flour, baking powder, and salt.
  • Gradually add dry ingredients to wet ingredients, 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 cool in the pan for 15 minutes, then transfer to a wire rack.
  • To make the glaze, melt butter in a saucepan, add brown sugar and cream, and bring to a boil. Stir constantly for 2 minutes, then remove from heat and add vanilla.
  • Pour warm glaze over the cooled cake and let it set before serving.

Notes

  • Use dark brown sugar for a deeper caramel flavor.
  • Let the cake cool completely before glazing to prevent sogginess.
  • Store in an airtight container for up to 5 days.

Nutrition

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