Brown Sugar Carmel Pound Cake Recipe
This Brown Sugar Caramel Pound Cake is rich, moist, and packed with deep caramel flavors. Made with brown sugar, pecans, and a decadent caramel glaze, this homemade cake is a true Southern classic.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
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
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 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 together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk.
- Stir in vanilla extract and chopped pecans.
- Pour batter into the prepared bundt pan and bake for 75-85 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze, melt butter in a saucepan over medium heat. Add brown sugar and cream, stirring until smooth. Simmer for 2 minutes, then remove from heat and stir in vanilla.
- Drizzle warm caramel glaze over the cooled cake before serving.
Notes
- Use room temperature ingredients for best results.
- Toast the pecans for extra flavor.
- Let the caramel glaze cool slightly before drizzling to prevent run-off.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 50g
- Sodium: 180mg
Find it online: https://emiliarecipes.com/brown-sugar-carmel-pound-cake-recipe/