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Approximately 1 hour 45 minutes Recipe

Approximately 1 hour 45 minutes Recipe
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5.3 from 7 reviews

Indulge in the rich flavors of this decadent caramel brown sugar pound cake topped with a luscious caramel glaze and crunchy candied pecans. Perfect for any special occasion or as a treat for yourself!

Ingredients

FOR THE CAKE:

  • 1 ½ cups (3 sticks) unsalted butter, room temperature
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup whole milk
  • 1 tbsp pure vanilla extract
  • 1 ½ cups chopped pecans
  • 1 cup finely chopped apples (optional but recommended for moisture and flavor)

FOR THE CARAMEL GLAZE:

  • 1 cup packed brown sugar
  • ½ cup unsalted butter
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of sea salt (optional for salted caramel flavor)

FOR THE CANDIED PECANS:

  • 1 ½ cups whole pecan halves
  • ½ cup granulated sugar
  • 2 tbsp water
  • ½ tsp cinnamon
  • Pinch of salt

Instructions

  1. STEP 1: PREPARE THE POUND CAKE BATTER Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan generously. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder, baking soda, and salt. Alternate adding the flour mixture and the milk to the butter mixture. Stir in the vanilla extract, then fold in the chopped pecans and apples (if using).
  2. STEP 2: BAKE THE CAKE Pour the batter into the prepared bundt pan and spread it evenly. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
  3. STEP 3: MAKE THE CARAMEL GLAZE In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Boil gently for 3–5 minutes until slightly thickened. Remove from heat, stir in the vanilla extract (and sea salt if using), then let it cool for 5–10 minutes to thicken slightly before pouring over the cooled cake.
  4. STEP 4: PREPARE THE CANDIED PECANS Line a baking sheet with parchment paper. In a skillet over medium heat, combine the sugar, water, cinnamon, and salt. Add the pecan halves and cook until coated. Transfer pecans to the lined baking sheet and let cool.
  5. STEP 5: ASSEMBLE THE CAKE Pour the caramel glaze over the cooled cake. Sprinkle the candied pecans on top before the glaze sets. Let the glaze drip down for a rustic finish.

Notes

  • For a more intense caramel flavor, you can add a tablespoon of dark rum to the glaze.
  • Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.

Nutrition

Find it online: https://lauracooks.com/caramel-brown-sugar-pound-cake-bliss/