Here’s a Brown Sugar Caramel Pound Cake recipe that’s rich, buttery, and full of caramel flavor!
Ingredients:
For the Cake:
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 cup chopped pecans or walnuts (optional)
For the Caramel Glaze:
• ½ cup unsalted butter
• 1 cup light brown sugar, packed
• ¼ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon salt
Instructions:
Make the Cake:
1. Preheat Oven:
• Preheat your oven to 325°F (163°C).
• Grease and flour a 10-inch bundt pan.
2. Cream Butter & Sugars:
• In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
3. Add Eggs & Vanilla:
• Beat in eggs one at a time, mixing well after each addition.
• Stir in vanilla extract.
4. Mix Dry & Wet Ingredients:
• In another bowl, whisk together flour, baking powder, and salt.
• Add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour.
5. Add Nuts (Optional):
• Fold in chopped pecans or walnuts, if using.
6. Bake:
• Pour the batter into the bundt pan.
• Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
Make the Caramel Glaze:
1. Melt Butter & Sugar:
• In a saucepan over medium heat, melt butter and stir in brown sugar.
• Cook for 2 minutes, stirring constantly.
2. Add Cream & Vanilla:
• Slowly add heavy cream, stirring continuously.
• Remove from heat and stir in vanilla and salt.
3. Glaze the Cake:
• Let the glaze cool slightly, then drizzle over the warm cake.
Enjoy your Brown Sugar Caramel Pound Cake! Let me know if you’d like any tweaks.