Description
Rich brown sugar caramel pound cake elevates classic dessert with deep Southern charm. Creamy caramel glaze and tender crumb create memorable sweet indulgence you cannot resist.
Ingredients
Scale
Cake Batter Ingredients:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 cups light brown sugar, packed
- 5 large eggs
- 1 cup whole milk
Fats and Flavoring Ingredients:
- 1 cup unsalted butter, softened
- 1 tablespoon vanilla extract
Optional and Finishing Ingredients:
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans (optional)
Instructions
- Prepare the oven by heating to 325F (163C) and thoroughly coat a bundt pan with grease and flour to prevent sticking.
- Using an electric mixer, thoroughly blend butter, brown sugar, and granulated sugar until the mixture becomes airy and voluminous, creating a smooth base.
- Incorporate eggs individually into the sugar mixture, ensuring complete integration after each addition to maintain a consistent texture.
- In a separate mixing bowl, combine flour, baking powder, and salt, whisking to distribute ingredients evenly and eliminate potential lumps.
- Gradually fold dry ingredients into the creamed mixture, alternating with milk to maintain a smooth consistency. Gently mix in vanilla extract and chopped pecans, distributing them throughout the batter.
- Transfer the prepared batter into the prepared bundt pan, spreading evenly, and bake for 75-85 minutes until a inserted toothpick emerges clean and dry.
- Allow the cake to rest in the pan for 15 minutes, enabling it to set and cool slightly before carefully transferring to a wire cooling rack.
- Create the caramel glaze by melting butter in a saucepan over medium heat, then incorporating brown sugar and heavy cream. Simmer for 2 minutes, stirring constantly, then remove from heat and blend in vanilla extract.
- Generously drizzle the warm caramel glaze over the completely cooled cake, allowing it to cascade down the sides for an elegant finish.
Notes
- Customize the cake by swapping pecans with walnuts or almonds for a different nutty crunch and flavor profile.
- Ensure ingredients like butter and eggs are at room temperature for smoother mixing and better cake texture.
- Reduce baking time by 5-10 minutes for a more moist and tender pound cake if you prefer a softer consistency.
- Create a gluten-free version by substituting all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 470 kcal
- Sugar: 38 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg