This Brown Sugar Caramel Pound Cake is a rich, moist, and utterly delicious dessert that’s perfect for any occasion. With the warm flavors of brown sugar, a tender crumb, and a luscious caramel glaze, this pound cake is a true showstopper. The caramel glaze seeps into every nook and cranny of the cake, adding extra sweetness and creating a beautifully decadent treat. Whether you’re making this for a holiday gathering, a special occasion, or just because you crave something sweet, this pound cake is guaranteed to impress everyone who tries it.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Pound Cake
- 1 1/2 cups unsalted butter, softened
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
For the Caramel Glaze
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Make the Pound Cake
- Preheat Oven
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan, ensuring all the crevices are well coated to prevent sticking.
- Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs
- Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
- Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Start and end with the flour mixture, mixing on low speed until just combined. Stir in the vanilla extract and almond extract, if using.
- Bake
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool
- Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
Make the Caramel Glaze
- Melt Butter and Sugar
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring continuously until the sugar is dissolved and the mixture is smooth, about 3-4 minutes.
- Simmer and Add Vanilla
- Bring the mixture to a gentle simmer and cook for an additional 1-2 minutes, stirring constantly. Remove from heat and stir in the vanilla extract.
- Glaze the Cake
- Let the caramel glaze cool for 5-10 minutes to thicken slightly. Drizzle the warm glaze over the cooled pound cake, allowing it to drip down the sides.
Cook Notes & Tips
- Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature for a smoother batter and better texture.
- Greasing the Pan: Take your time to grease and flour the Bundt pan thoroughly to ensure the cake releases easily after baking.
- Caramel Glaze: Let the glaze cool slightly before pouring it over the cake to achieve the perfect consistency. If it’s too hot, it will be too runny; if it cools too much, it will be harder to pour.
Recipe Variations
- Nutty Addition: Add 1 cup of chopped pecans or walnuts to the cake batter for added texture and flavor.
- Spiced Version: Add 1 teaspoon of ground cinnamon and a pinch of nutmeg to the flour mixture for a warm, spiced flavor.
- Chocolate Drizzle: Drizzle melted chocolate over the caramel glaze for an extra layer of indulgence.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time? A: Yes! This cake keeps well at room temperature for up to 3 days. Wrap it tightly in plastic wrap to prevent it from drying out. You can also make it a day ahead and glaze it just before serving.
Q: Can I freeze this pound cake? A: Absolutely. Wrap the cooled cake (without the glaze) tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature and add the caramel glaze before serving.
Q: How do I prevent my cake from sticking to the Bundt pan? A: Be sure to generously grease and flour the Bundt pan, making sure all the crevices are well coated. You can also use a non-stick baking spray that contains flour for extra assurance.
Q: Can I use dark brown sugar instead of light brown sugar? A: Yes, you can use dark brown sugar, which will give the cake and glaze a deeper, more intense caramel flavor.
This Brown Sugar Caramel Pound Cake is an indulgent dessert that combines the rich, buttery taste of a classic pound cake with the sweetness of a caramel glaze. Perfect for holidays, gatherings, or simply enjoying at home, this cake is sure to impress with its moist texture and decadent flavor. Whether you enjoy it with a cup of coffee or serve it as a grand finale to a special meal, this cake is bound to be a hit. Give it a try and experience the deliciousness for yourself!
