The Sweet Magic of Brown Sugar Caramel Pound Cake Recipe

Sweet aromas of brown sugar caramel pound cake drift through kitchens, promising delectable moments of pure comfort.

Warm memories spark when dense, moist slices invite gentle exploration.

Creamy textures meld with rich caramel notes, creating a dessert that whispers southern hospitality.

Buttery layers promise indulgence without pretense, revealing classic baking magic.

Subtle hints of molasses dance alongside tender crumb, beckoning you toward culinary satisfaction.

Delightful ingredients come together effortlessly, transforming simple pantry staples into something extraordinary.

Bake this cake and watch magic unfold on your plate.

Brown Sugar Caramel Pound Cake – Main Attractions

• Savor Comforting Flavors: This pound cake delivers rich, warm brown sugar and caramel notes that wrap you in pure culinary comfort, perfect for satisfying sweet cravings.
• Master Baking with Ease: Designed for both novice and experienced bakers, the recipe provides straightforward steps that guarantee a delicious result without complex techniques.
• Versatile Dessert Delight: Whether you're hosting a family gathering, celebrating a special occasion, or craving an indulgent treat, this cake suits every dessert moment with its irresistible charm.
• Crowd-Pleasing Texture: The dense, moist cake paired with silky caramel glaze creates an incredible sensory experience that will have everyone asking for seconds and requesting the recipe.

Caramel Pound Cake Ingredient Guide For Bakers

• Butter: A rich and creamy base that provides moisture and flavor to the cake.
• Brown Sugar: Adds deep caramel-like sweetness and helps create a moist texture.
• Granulated Sugar: Provides additional sweetness and helps with cake structure.
• Eggs: Bind the ingredients together and contribute to the cake's rich texture.
• Flour: The primary structure-building ingredient for the pound cake.

• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Enhances the overall flavor and balances the sweetness.

• Milk: Adds moisture and helps create a smooth cake batter.
• Vanilla Extract: Provides a classic, warm flavor to the cake.
• Pecans: Offers a crunchy texture and nutty taste to the pound cake.

• Butter: Creates a rich base for the caramel sauce.
• Brown Sugar: Develops the deep caramel flavor.
• Heavy Cream: Adds smoothness and richness to the glaze.
• Vanilla Extract: Enhances the overall flavor of the caramel glaze.

Pound Cake Baking Steps For Gooey Caramel Bliss

Step 1: Warm Up the Oven

Set your oven to 325F (163C).

Prepare a bundt pan by generously coating it with butter and dusting with flour to prevent sticking.

Step 2: Whip the Butter and Sugars

In a spacious mixing bowl, blend butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy.

Use an electric mixer for best results.

Step 3: Incorporate Eggs

Add eggs one at a time into the butter-sugar mixture.

Beat thoroughly after each egg addition to ensure smooth integration.

Step 4: Prepare Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Whisk these ingredients together until well blended.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture to the butter mixture.

Alternate adding dry ingredients with milk, mixing until the batter becomes smooth and consistent.

Step 6: Add Flavor Enhancers

Stir in vanilla extract.

If desired, fold in chopped pecans for extra texture and nutty flavor.

Step 7: Fill the Pan

Transfer the batter into the prepared bundt pan.

Use a spatula to smooth the top, ensuring an even surface.

Step 8: Bake to Perfection

Place the pan in the preheated oven.

Bake for 75-85 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Step 9: Cool the Cake

Let the cake rest in the pan for 15 minutes.

Carefully transfer to a wire rack and allow to cool completely.

Step 10: Create Caramel Glaze

In a saucepan over medium heat, melt butter and brown sugar.

Stir constantly until the mixture becomes smooth and well combined.

Step 11: Finish the Glaze

Add heavy cream to the butter-sugar mixture.

Bring to a gentle simmer and cook for 2 minutes.

Remove from heat and stir in vanilla extract.

Step 12: Drizzle and Serve

Once the cake has cooled, generously drizzle the warm caramel glaze over the top, allowing it to cascade down the sides of the pound cake.

Pro Pound Cake Tips For Tender, Sweet Results

• Use room temperature ingredients to ensure smooth, even mixing and a tender crumb.
• Toss chopped pecans in a tablespoon of flour before adding to prevent them from falling to the bottom of the cake.
• Check cake early and use the toothpick test – insert near the center and look for a few moist crumbs, not wet batter.
• Stir constantly while cooking to prevent burning and achieve a silky, rich consistency that drizzles beautifully.
• Wrap cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3-4 days to maintain moisture.

Flavor Mixes For Brown Sugar Caramel Pound Cake

• Gluten-Free Delight: Replace all-purpose flour with a gluten-free flour blend for those with wheat sensitivities. Use xanthan gum to improve texture and binding.
• Dairy-Free Option: Swap milk with almond milk or coconut milk. Use dairy-free margarine instead of butter for the cake and glaze. Perfect for lactose-intolerant bakers.
• Nutless Version: Skip pecans entirely or substitute with toasted sunflower seeds for a crunchy alternative. Great for nut allergy sufferers.
• Low-Sugar Alternative: Use a sugar substitute like monk fruit sweetener or reduce sugar quantity. Add extra spices like cinnamon or nutmeg to enhance flavor complexity.

Serving Caramel Pound Cake For Special Occasions

• Elegant Dessert Pairing: Serve alongside a scoop of vanilla bean ice cream for a decadent contrast between warm cake and cold, creamy texture.
• Afternoon Tea Companion: Slice cake into thin wedges and present with a steaming cup of Earl Grey tea or rich cappuccino for a sophisticated midday treat.
• Southern Brunch Centerpiece: Arrange cake slices on a rustic wooden board with fresh berries and a light dusting of powdered sugar for a stunning breakfast gathering presentation.
• Gifting Delight: Wrap individual slices in parchment paper with a twine bow for a charming homemade gift that showcases your baking skills.

Storing Leftover Caramel Pound Cake Easily

• Store cake in an airtight container or wrapped tightly in plastic wrap for up to 5 days. Keep in the refrigerator to maintain moisture and prevent spoilage.
• Wrap completely cooled cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap and place in freezer bag. Thaw individual slices at room temperature for 30-45 minutes.
• Warm refrigerated cake slices in microwave for 15-20 seconds or in oven at 300°F for 5-7 minutes to restore softness and bring out caramel flavors.

FAQs

• What gives this pound cake its unique flavor?

The combination of brown sugar and caramel creates a rich, deep sweetness that sets this cake apart from traditional pound cakes.

• Why use both granulated and brown sugar?

The brown sugar adds moisture and a deeper caramel-like flavor, while granulated sugar provides sweetness and helps with the cake’s structure.

• Can I make this cake without pecans?

Absolutely! The pecans are optional and can be easily omitted if you prefer a nut-free version or have nut allergies.

• How do I know when the cake is fully baked?

Use the toothpick test – insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done baking.

Brown Sugar Carmel Pound Cake Recipe

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4.8 from 19 reviews

• Total Time: 1 hour 45 minutes
• Yield: 12 1x

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Description

Sweet Southern comfort meets indulgence in this Brown Sugar Caramel Pound Cake, where rich caramel notes dance with buttery cake layers. Dessert enthusiasts will discover a luxurious slice of pure Southern hospitality that melts deliciously on the palate.

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Ingredients

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Main Ingredients:

• 3 cups all-purpose flour
• 5 large eggs
• 1 cup whole milk
• 1 cup unsalted butter, softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar

Binding and Flavoring Ingredients:

• 1 tablespoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Optional Ingredients:

• 1 cup chopped pecans

Caramel Glaze Ingredients:

• 1/2 cup (4 ounces) unsalted butter
• 1 cup brown sugar
• 1/4 cup (2 fluid ounces) heavy cream
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven by heating to 325F (163C) and meticulously coat a bundt pan with grease and flour.
2. In a spacious mixing bowl, whip butter, brown sugar, and granulated sugar until achieving a light, airy consistency.
3. Incorporate eggs individually, thoroughly blending after each addition to ensure uniform integration.
4. Separately, combine flour, baking powder, and salt through a gentle whisking motion.
5. Methodically fold dry ingredients into the butter mixture, alternating with milk, and continue mixing until achieving a silky, homogeneous batter.
6. Enhance the mixture by gently folding in vanilla extract and optional chopped pecans.
7. Transfer the batter into the prepared bundt pan, carefully smoothing the surface for even distribution.
8. Bake for 75-85 minutes, monitoring until a toothpick inserted into the center emerges completely clean.
9. Allow cake to rest in the pan for 15 minutes, then delicately transfer to a wire rack for complete cooling.
10. For the caramel glaze, melt butter in a saucepan over medium heat, then introduce brown sugar, stirring continuously until achieving a glossy, smooth texture.
11. Pour in heavy cream, bringing the mixture to a gentle simmer and cooking for 2 minutes before removing from heat.
12. Finish the glaze by stirring in vanilla extract.
13. Generously drizzle the warm caramel glaze over the completely cooled pound cake.

Notes

• Ensure butter and eggs are at room temperature for smoother batter and even mixing.
• Avoid overmixing the batter to prevent a tough, dense cake texture.
• Toast pecans briefly before adding to enhance their nutty flavor and crunch.
• Use dark brown sugar for a deeper, more intense caramel undertone in the cake.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 500 kcal
• Sugar: 45 g
• Sodium: 300 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 110 mg