Brown Sugar Caramel Pound Cake

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Golden, rich, and dripping in luxurious caramel glaze—this Brown Sugar Caramel Pound Cake is the kind of dessert that steals the show. Imagine the deep molasses notes of brown sugar baked into a moist, buttery crumb, then topped with a velvety homemade caramel that cascades down every ridge of the bundt. It’s comfort food reimagined with elegance. Whether you’re serving it at a holiday gathering, a Sunday brunch, or just want a decadent treat with your coffee, this cake never fails to impress.

What makes this pound cake extraordinary is its combination of texture and flavor. The inside stays incredibly soft and tender, while the outer crust takes on a subtle crispness. The warm aroma of caramelized sugar fills the kitchen as it bakes, and the moment the glossy caramel glaze kisses the cake, magic happens. It’s indulgent, nostalgic, and perfect for anyone who believes dessert should be nothing short of heavenly.

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Ingredients for this Brown Sugar Caramel Pound Cake

• 1 ½ cups (3 sticks) unsalted butter, softened
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 1 tsp pure vanilla extract
• 1 cup chopped pecans (optional)

For the Caramel Glaze:

• 1 cup brown sugar
• ½ cup butter
• ¼ cup milk
• 1 tsp vanilla extract

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Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This process takes about 3–5 minutes and helps create a tender crumb by incorporating air into the batter.

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Step 2: Add the Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly combined.

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Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed before adding to the wet mixture.

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Step 4: Mix Wet and Dry Alternately

With the mixer on low, add the dry ingredients to the butter mixture in three additions, alternating with the milk (beginning and ending with flour). Stir in the vanilla extract. Mix just until combined—overmixing can lead to a dense cake.

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Step 5: Fold in Pecans (Optional)

If using chopped pecans, gently fold them into the batter at this stage for added texture and a nutty richness.

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Step 6: Bake the Cake

Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly. Pour the batter evenly into the pan and tap gently on the counter to release any air bubbles. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.

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Step 7: Make the Caramel Glaze

In a small saucepan over medium heat, combine the brown sugar, butter, and milk. Bring to a gentle boil, stirring constantly. Let it simmer for 2–3 minutes, then remove from heat and stir in the vanilla extract. Allow it to cool slightly until it thickens enough to pour but still flows smoothly.

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Step 8: Glaze and Serve

Once the cake is completely cooled, drizzle the warm caramel glaze over the top. Let it set for a few minutes before slicing. Serve as-is or with a scoop of vanilla ice cream for the ultimate indulgence.

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Storage Instructions

To keep your Brown Sugar Caramel Pound Cake tasting fresh and moist, proper storage is key:

• Room Temperature: Store the cake in an airtight container or cover it tightly with plastic wrap. It will stay fresh for up to 3 days at room temperature.
• Refrigerator: If your kitchen is warm or humid, place the cake in the fridge, wrapped well to prevent it from drying out. Let it come to room temperature before serving for the best texture.
• Freezer: The unglazed cake freezes beautifully. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge, then add the caramel glaze before serving.

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Estimated Nutrition (per slice, based on 12 servings)

• Calories: 520
• Total Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 180mg
• Carbohydrates: 70g
• Sugars: 48g
• Protein: 5g
• Fiber: 1g

Note: Nutritional values are estimates and may vary based on portion size and specific ingredients used.

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Frequently Asked Questions

1. Can I use dark brown sugar instead of light?

Yes, you can substitute dark brown sugar for a deeper molasses flavor. It may slightly darken the cake and intensify the sweetness.

2. Can I make this cake in a loaf pan or regular cake pans?

Absolutely. Just adjust the baking time accordingly. For loaf pans, start checking around the 55-minute mark. For round cake pans, 35–45 minutes should do.

3. What’s the best way to reheat leftovers?

Microwave individual slices for about 15–20 seconds. This softens the caramel glaze and warms the cake beautifully.

4. Is it okay to skip the caramel glaze?

Sure! The cake is delicious on its own. But the glaze adds a rich, buttery finish that’s hard to resist.

5. Can I make this cake a day ahead?

Definitely. In fact, the flavor deepens overnight. Just wait to glaze it until the day you’re serving.

6. What can I serve with this cake?

Vanilla ice cream, whipped cream, or even a hot cup of coffee or tea are perfect pairings.

7. Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend. Make sure it’s suitable for baking and contains xanthan gum.

8. How do I prevent the cake from sticking to the bundt pan?

Use a generous coating of butter or shortening followed by flour, or use a baking spray with flour. Let the cake cool slightly before inverting.

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