Description
Indulge in the rich, caramel-infused delight of this Brown Sugar Caramel Pound Cake. Moist, tender, and topped with a luscious caramel glaze, this Southern-inspired dessert is perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2 1/4 cups packed dark brown sugar
- 1 1/2 cups unsalted butter (room temperature)
- 5 large eggs
- 1 cup chopped pecans (optional)
Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup evaporated milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat oven to 325°F and prepare a pan.
- Mix Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Cream Butter and Sugars: Beat butter with granulated and brown sugars until fluffy.
- Add Eggs and Flavorings: Beat in eggs one at a time, then mix in vanilla.
- Combine Wet and Dry: Alternate adding dry ingredients and milk to the batter.
- Add Pecans: Fold in pecans if desired.
- Bake: Pour batter into pan and bake for 70–80 minutes.
- Make Caramel Glaze: Melt butter, sugar, and milk, then whisk in powdered sugar and vanilla.
- Glaze and Serve: Drizzle glaze over cooled cake and enjoy!
Notes
- For a richer flavor, use dark brown sugar in the glaze.
- Ensure the cake is completely cooled before glazing.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 52 g
- Sodium: 180 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg
