Description
Indulge in the rich flavors of this Brown Sugar Caramel Pound Cake. Moist and decadent, this cake is elevated by a luscious caramel glaze, with the perfect balance of sweetness and buttery goodness. The added crunch of pecans gives a delightful texture, making this cake the ideal treat for any occasion.
Ingredients
Scale
For the Cake:
- 1 ½ cups (3 sticks) 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 light brown sugar, packed
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup powdered sugar (sifted)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with the dry ingredients.
- Stir in vanilla extract and chopped pecans (if using).
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the caramel glaze. In a saucepan, melt the butter over medium heat. Stir in brown sugar, heavy cream, vanilla, and salt. Bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring constantly.
- Remove the saucepan from the heat and whisk in powdered sugar until smooth.
- Once the cake is done, remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack.
- Drizzle the warm caramel glaze over the cooled cake.
Notes
- The pecans add a delightful crunch, but they are optional if you prefer a nut-free cake.
- For an extra touch, serve with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American