Brown Sugar Caramel Pound Cake
Introduction
The Brown Sugar Caramel Pound Cake is one of those desserts that feels like a warm hug in cake form. Dense yet tender, moist yet sturdy, it carries the nostalgia of traditional pound cake while introducing layers of caramel flavorthrough the use of brown sugar and a silky caramel glaze. This cake is perfect for gatherings, holidays, and family dinners, standing proudly on the dessert table as both rustic and elegant.
Ingredients
For the Pound Cake
- 1 ½ cups butter (softened)
- 2 cups light brown sugar (packed)
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (or buttermilk for extra richness)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional, for texture)
For the Caramel Glaze
- ½ cup butter
- 1 cup light brown sugar (packed)
- ¼ cup whole milk or heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar (sifted)
Instructions
- Prepare oven and pan
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan (or tube pan).
- Make the cake batter
- Cream butter, brown sugar, and granulated sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In another bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and milk into the creamed mixture, beginning and ending with flour.
- Stir in vanilla and nuts (if using).
- Bake
- Pour batter into prepared bundt pan.
- Bake for 70–80 minutes, or until a toothpick comes out clean.
- Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
- Make the caramel glaze
- In a saucepan, melt butter and brown sugar over medium heat, stirring constantly until bubbly.
- Add milk/cream and bring to a gentle boil for 2 minutes.
- Remove from heat, stir in vanilla, and whisk in powdered sugar until smooth.
- Glaze the cake
- Pour warm caramel glaze over cooled cake, letting it drip beautifully down the sides.
Methods
- Creaming method: Properly creaming butter and sugar ensures a light yet moist pound cake texture.
- Low and slow baking: Baking at 325°F prevents dryness and ensures even cooking.
- Glazing while warm: Pouring warm glaze allows it to set perfectly glossy.
History
Pound cake originated in 18th-century Europe, named for its original proportions — a pound each of flour, butter, eggs, and sugar. Over time, variations emerged, especially in the American South, where bakers infused local flavors like brown sugar, pecans, and caramel. The Brown Sugar Caramel Pound Cake evolved as a beloved Southern tradition, bringing together the warmth of caramel with the homestyle richness of pound cake.
Benefits
- Rich flavor: Caramelized brown sugar adds depth and warmth.
- Moist and tender: Perfect balance of dense pound cake texture with a melt-in-your-mouth crumb.
- Crowd-pleaser: A stunning dessert for gatherings and celebrations.
- Versatile: Delicious plain, with ice cream, or alongside coffee.
Formation (Serving Ideas)
- Slice thickly and serve with vanilla bean ice cream.
- Pair with a cup of hot coffee or spiced tea.
- Top with whipped cream and caramel drizzle for extra indulgence.
- Serve at Thanksgiving, Christmas, or Sunday dinner for a nostalgic dessert centerpiece.
Conclusion
The Brown Sugar Caramel Pound Cake is the perfect marriage of tradition and indulgence — a cake that honors the timeless appeal of pound cake while elevating it with caramel richness. Moist, flavorful, and topped with a luscious glaze, it’s a recipe that will always impress.
Lovers of This Cake
- The Southern baker: Cherishes old-fashioned, homey desserts.
- The caramel enthusiast: Craves the deep, buttery sweetness of caramel.
- The family host: Loves bringing a stunning dessert to gatherings.
- The nostalgic sweet tooth: Remembers grandmother’s holiday baking.