Brown Sugar Caramel Pound Cake
Brown Sugar Caramel Pound Cake
Ingredients
- Ingredients (Cake):
1 ½ cups (3 sticks) unsalted butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk (or buttermilk for richness)
2 tsp vanilla extract
1 cup chopped pecans or walnuts (optional)
- Ingredients (Caramel Glaze):
½ cup unsalted butter
1 cup light brown sugar, packed
¼ cup whole milk or heavy cream
2 cups powdered sugar, sifted
Directions
- Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan.
- Cream butter & sugars: In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 5 minutes).
- Add eggs: Beat in eggs one at a time, mixing well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix together: Add dry ingredients to the butter mixture alternately with milk, beginning and ending with flour. Mix until just combined.
- Flavor: Stir in vanilla extract and fold in nuts if using.
- Bake: Pour batter into prepared pan and bake 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Caramel Glaze:
- In a saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2 minutes, stirring constantly.
- Add milk/cream and bring mixture to a gentle boil. Stir for 1 minute, then remove from heat.
- Whisk in powdered sugar until smooth. Let glaze cool slightly so it thickens, then pour over cooled cake.
Kitchen Tools You’ll Need
Essential Baking Tools
Electric Hand Mixer or Stand Mixer
