Description
Indulgent Brown Sugar Caramel Pound Cake delivers Southern comfort with rich, buttery layers melting into silky caramel goodness. Sweet memories await when you slice into this classic dessert that promises pure bliss with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 cup whole milk
- 5 large eggs
Flavoring Ingredients:
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
Leavening and Optional Ingredients:
- 1 teaspoon baking powder
- 1 cup chopped pecans (optional)
Instructions
- Preheat the oven to 325°F and meticulously coat a bundt pan with butter and flour, ensuring complete coverage to prevent sticking.
- Using an electric mixer, cream together butter, brown sugar, and granulated sugar until the mixture becomes light, airy, and significantly increased in volume.
- Incorporate eggs individually, thoroughly blending each one into the sugar-butter mixture before adding the next, creating a smooth and homogeneous base.
- In a separate mixing bowl, sift together flour, baking powder, and salt to eliminate potential lumps and ensure even distribution of dry ingredients.
- Slowly fold dry ingredients into the wet mixture, alternating with milk to maintain a silky batter consistency, then gently stir in vanilla extract and chopped pecans.
- Transfer the batter into the prepared bundt pan, spreading evenly and tapping the pan to release any trapped air bubbles.
- Bake for 75-85 minutes at 325°F, rotating the pan halfway through cooking to ensure uniform browning, and test for doneness using a toothpick inserted into the center.
- Allow the cake to rest in the pan for 15 minutes, then carefully invert onto a wire cooling rack to prevent moisture accumulation.
- For the caramel glaze, melt butter in a saucepan, add brown sugar and cream, bringing the mixture to a rolling boil while continuously stirring for exactly 2 minutes.
- Remove glaze from heat, quickly stir in vanilla extract, and immediately drizzle over the completely cooled cake, allowing the caramel to set naturally before serving.
Notes
- Toasting pecans beforehand intensifies their nutty flavor and adds a delightful crunch to the cake’s texture.
- Use room temperature eggs and butter to ensure smoother batter integration and more even cake rise.
- For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free blend that includes xanthan gum.
- Reduce baking time by 10-15 minutes if using a dark-colored bundt pan to prevent over-browning.
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg