Description
This Brown Sugar Caramel Pound Cake is dense, buttery, and rich with deep caramel flavor. Finished with a luscious caramel glaze, it’s a showstopping dessert perfect for holidays or indulgent treats.
Ingredients
- For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups light brown sugar
- 1/2 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 tsp vanilla extract
- 1 cup chopped pecans (optional)
- For the caramel glaze:
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the butter mixture, alternating with milk. Stir until just combined.
- Fold in vanilla and chopped pecans, if using.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 1 hour to 1 hour 10 minutes, until a toothpick comes out clean.
- Cool cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- To make the glaze: melt butter and brown sugar in a saucepan over medium heat.
- Stir in cream, vanilla, and salt. Simmer for 2–3 minutes until slightly thickened.
- Pour warm glaze over cooled cake and let set before slicing.
Notes
- Use dark brown sugar for a deeper molasses flavor.
- Substitute walnuts for pecans or omit nuts entirely.
- Add cinnamon or bourbon to the glaze for a flavor twist.
- Top with sea salt or extra chopped nuts for decoration.
- Double the glaze if desired for more coverage or serving drizzle.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 38g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
