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