Name: Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 ½ cups (3 sticks) unsalted butter, room temperature; 2 cups light brown sugar, packed; 1 cup granulated sugar; 5 large eggs, room temperature; 3 cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup whole milk; 1 tbsp pure vanilla extract; 1 ½ cups chopped pecans; 1 cup finely chopped apples (optional but recommended for moisture and flavor); 1 cup packed brown sugar; ½ cup unsalted butter; ¼ cup heavy cream; 1 tsp vanilla extract; Pinch of sea salt (optional for salted caramel flavor); 1 ½ cups whole pecan halves; ½ cup granulated sugar; 2 tbsp water; ½ tsp cinnamon; Pinch of salt

Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

Recipe by Chef Maria

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

For the Cake:
1 ½ cups (3 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup whole milk
1 tbsp pure vanilla extract
1 ½ cups chopped pecans
1 cup finely chopped apples (optional but recommended for moisture and flavor)
For the Caramel Glaze:
1 cup packed brown sugar
½ cup unsalted butter
¼ cup heavy cream
1 tsp vanilla extract
Pinch of sea salt (optional for salted caramel flavor)
For the Candied Pecans:
1 ½ cups whole pecan halves
½ cup granulated sugar
2 tbsp water
½ tsp cinnamon
Pinch of salt

Directions

Step 1: Prepare the Pound Cake Batter
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan generously.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 5–7 minutes on medium speed.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low speed to avoid overmixing.
Stir in the vanilla extract, then fold in the chopped pecans and apples (if using).
Step 2: Bake the Cake
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Step 3: Make the Caramel Glaze
In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream.
Stir constantly until the mixture comes to a boil.
Boil gently for 3–5 minutes until slightly thickened.
Remove from heat, stir in the vanilla extract (and sea salt if using), then let it cool for 5–10 minutes to thicken slightly before pouring over the cooled cake.
Step 4: Prepare the Candied Pecans
Line a baking sheet with parchment paper.
In a non-stick skillet over medium heat, combine the sugar, water, cinnamon, and salt.
Stir until the sugar dissolves, then add the pecan halves.
Cook, stirring frequently, until the mixture thickens and coats the pecans (about 5–7 minutes).
Transfer pecans to the lined baking sheet and separate them with a fork. Let cool completely.
Step 5: Assemble the Cake
Once the cake has cooled and glaze is slightly thickened but still pourable, pour the caramel glaze generously over the top.
Sprinkle the candied pecans on top of the glaze before it sets.
Let the glaze drip down naturally for a beautiful, rustic presentation.