Brown Sugar Carmel Pound Cake
Indulge in the rich, buttery decadence of this Brown Sugar Caramel Pound Cake, a dessert masterpiece that combines the warmth of light brown sugar with a luscious caramel drizzle. Perfectly dense and tender, this cake is baked in a classic bundt pan and features a hint of vanilla and optional chopped pecans for added texture. The batter is whipped to fluffy perfection before being baked to golden-brown glory, ensuring a moist crumb in every slice. Finished with a generous cascade of caramel sauce—whether store-bought or homemade—this dessert is the epitome of southern-inspired comfort baking. Ideal for holidays, special occasions, or an everyday treat, this pound cake is guaranteed to leave your kitchen smelling heavenly while delighting every taste bud.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups light brown sugar, packed
- 0.5 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup caramel sauce (store-bought or homemade)
- 0.5 cup pecans, chopped (optional)
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan, making sure all the crevices are coated to prevent sticking.
In a large bowl, use an electric mixer to cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
Mix in the vanilla extract until just incorporated.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Once the cake is fully cooled, drizzle the caramel sauce generously over the top. If using pecans, sprinkle them over the caramel for added crunch.
Slice, serve, and enjoy your decadent homemade Brown Sugar Caramel Pound Cake!
Nutrition Facts
Calories |
6686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.1 g | 359% | |
| Saturated Fat | 143.2 g | 716% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1502 mg | 501% | |
| Sodium | 2232 mg | 97% | |
| Total Carbohydrate | 960.8 g | 349% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 649.0 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 11.1 mcg | 55% | |
| Calcium | 962 mg | 74% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1961 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
