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Brown Sugar Carmel Pound Cake Recipe - katyrecipes.com Brown Sugar Carmel Pound Cake Recipe - katyrecipes.com Print

Brown Sugar Carmel Pound Cake Recipe

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Indulge in the rich, buttery goodness of this Brown Sugar Caramel Pound Cake. Made with brown sugar, butter, and a luscious caramel glaze, this cake is moist, tender, and packed with flavor. Perfect for any occasion, this classic dessert will impress family and friends alike!

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
  • 2 teaspoons 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

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to the creamed mixture, alternating with milk. Stir in vanilla extract and pecans if using.
  6. Pour batter into the prepared bundt pan and bake for 70–80 minutes, or until a toothpick comes out clean.
  7. Let the cake cool in the pan for 15 minutes before transferring to a wire rack.
  8. For the glaze, melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream. Bring to a simmer and cook for 2 minutes. Remove from heat and stir in vanilla.
  9. Drizzle caramel glaze over the cooled cake before serving.

Notes

  • For extra flavor, toast the pecans before adding them to the batter.
  • Store in an airtight container for up to 5 days at room temperature.
  • Serve with whipped cream or ice cream for a decadent treat.

Nutrition

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