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Brown Sugar Caramel Pound Cake

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This Brown Sugar Caramel Pound Cake is a rich, buttery Southern-style dessert with a moist crumb and sweet caramel glaze. Made with brown sugar, vanilla, and optional pecans, it’s perfect for holidays, gatherings, or indulgent treats.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Ingredients

  • For the cake:
  • 1 cup unsalted butter, softened
  • 2 cups light brown sugar
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1 cup chopped pecans (optional)
  • For the caramel glaze:
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/3 cup evaporated milk or heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan thoroughly.
  2. Cream together butter, brown sugar, and granulated sugar until light and 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. Add dry ingredients to butter mixture alternately with milk, beginning and ending with flour.
  6. Stir in vanilla extract and fold in chopped pecans, if using.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
  10. To make the glaze: Melt butter in a saucepan over medium heat. Stir in brown sugar and cream. Bring to a boil, then reduce heat and simmer 2–3 minutes until slightly thickened. Remove from heat and stir in vanilla and salt.
  11. Pour warm glaze over cooled cake, letting it drip down the sides.

Notes

  • Swap pecans with walnuts or omit for nut-free.
  • Add a splash of bourbon or rum to the glaze for a grown-up twist.
  • Top with sea salt or toffee bits for extra texture.
  • Brown the butter in the glaze for deeper caramel flavor.
  • Store cake at room temperature for 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://allcookedup.com/brown-sugar-caramel-pound-cake/