Brown Sugar Pound Cake
This moist, rich Brown Sugar Pound Cake with Caramel Glaze is buttery, flavorful, and so delicious.
Servings: 15 servings
Ingredients
- 3 sticks unsalted butter, softened (339g)
- ½ cup white sugar (100g)
- 2½ cups light brown sugar (520g)
- 5 large eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 minutes.)
- 3 cups cake flour (342g)
- ½ teaspoon baking powder (2g)
- 1½ teaspoons ground cinnamon (4g)
- 1 cup sour cream (242g)
- 1 tablespoon vanilla extract (12g)
Caramel Glaze
- ½ stick unsalted butter (57g)
- 1 cup light brown sugar (200g)
- ½ cup heavy cream (126g)
- ½ teaspoon salt (2g)
- 1 teaspoon vanilla extract (4g)
- 1 tablespoon light corn syrup (optional) (18g) This helps to prevent sugar crystals from forming
Optional Topping
- Crushed, toasted pecans
Instructions
- Grease and flour a tube pan. Preheat oven to 325 degrees F
- In a separate bowl whisk the flour, cinnamon, and baking powder to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer, gradually add the white and brown sugar and beat until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each to incorporate.
- Add the vanilla extract.
- While mixing at low speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix just until incorporated.
- Bake at 325 degrees for 70-74 minutes. Baking times may vary and so check on the cake as it nears the 1 hour mark. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
- This makes approximately 8-8.5 cups of batter.
- Allow to cool in the pan for about 10 minutes on a wire rack before turning it out.
Caramel Glaze
- Using a medium size saucepan (deep enough to prevent boil over) melt the butter over medium heat.Add the brown sugar and the remaining ingredients and heat on medium high heat.
- Stir to blend, try to keep mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low. Simmer for 6 minutes, checking often to make sure that it is not going to boil over. It should still be bubbling.
- After 6 minutes, remove from heat.Keep in mind that the caramel with thicken up a bit as it cools. You can pour it into a long glass casserole dish if you want it to cool more quickly. We often refrigerate to cool it off as well.
- Makes about 1 cup caramel sauce. It can be kept in the refrigerator in an airtight container up to 2 weeks.
- Once the cake and caramel have cooled, you can either spoon the caramel over the cake, or for more control, add to a disposable piping bag with the tip snipped away or to a ziplock bag with a bit of the corner snipped away and drizzle onto the cake.
- Top with crushed toasted pecans if you'd like!
Notes
This cake can be baked in advance and frozen for up to three months if wrapped properly. We wrap the the cake with a layer or two of plastic wrap, followed by aluminum foil. To thaw, move to the wrapped cake to the refrigerator the night before you need it. Then, remove from the refrigerator the next morning and continue to thaw.