Texas Brown Sugar Pound Cake
Rich, buttery, and irresistibly sweet, this Texas Brown Sugar Pound Cake is a dessert masterpiece that's perfect for any occasion. Made with a blend of deeply caramelized brown sugar and granulated sugar, this tender cake boasts a moist crumb infused with warm vanilla and studded with crunchy chopped pecans. With just 20 minutes of prep time and a slow bake to golden perfection, each slice delivers a melt-in-your-mouth texture that pairs beautifully with whipped cream or a scoop of ice cream. Ideal for potlucks, holiday gatherings, or quiet afternoons with coffee, this recipe is a true Southern classic that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups brown sugar, packed
- 1 cup granulated sugar
- 5 pieces large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup pecans, chopped
Instructions
Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan with butter or cooking spray. Dust the pan with flour and tap out any excess.
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition to ensure the batter is smooth and consistent.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Reduce the mixer speed to low and alternately add the dry flour mixture and milk to the batter, beginning and ending with the flour. Add the flour in three parts and the milk in two parts. Mix until just combined.
Stir in the vanilla extract and chopped pecans gently using a spatula to avoid overmixing.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 85-90 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 and let it cool completely.
Slice and serve the Texas Brown Sugar Pound Cake as is, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
Nutrition Facts
Calories |
6604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.3 g | 395% | |
| Saturated Fat | 141.3 g | 706% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1476 mg | 492% | |
| Sodium | 2224 mg | 97% | |
| Total Carbohydrate | 902.8 g | 328% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 605.7 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 952 mg | 73% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 2161 mg | 46% | |
*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.
