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An extreme close-up macro shot of a slice of moist brown sugar pound cake, highlighting the tender and dense crumb structure of the cake.

Brown Sugar Caramel Pound Cake Recipe

An incredibly moist and flavorful Brown Sugar Caramel Pound Cake Recipe. This foolproof recipe features a tender, brown sugar pound cake topped with a silky, homemade caramel glaze for the ultimate dessert experience.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Brown Sugar Pound Cake
  • 1.5 cups unsalted butter softened to room temperature
  • 2 cups dark brown sugar packed
  • 1 cup granulated sugar
  • 5 large eggs at room temperature
  • 3 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup sour cream full-fat, at room temperature
  • 2 teaspoons pure vanilla extract
For the Silky Caramel Glaze
  • 0.5 cup unsalted butter
  • 1 cup dark brown sugar packed
  • 0.25 cup heavy cream
  • 1 cup powdered sugar sifted
  • 1 teaspoon pure vanilla extract
  • 0.25 teaspoon salt

Equipment

  • 1 10 or 12-cup Bundt Pan
  • 1 Stand Mixer or Electric Hand Mixer
  • 1 Small saucepan

Instructions
 

Preparing the Pound Cake
  1. Preheat your oven to 325°F (163°C). Generously grease and flour a 10 or 12-cup Bundt pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl with a mixer, beat the room temperature butter and both sugars on medium-high speed until light and fluffy, about 5-7 minutes.
  4. Add the room temperature eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla.
  5. Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the sour cream in two parts, beginning and ending with flour. Mix only until just combined.
  6. Pour batter into the prepared Bundt pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Making the Caramel Glaze
  1. In a small saucepan over medium heat, melt the butter and brown sugar, stirring until dissolved.
  2. Bring to a gentle boil and cook for 2 minutes without stirring. Add heavy cream and salt, then boil for one more minute.
  3. Remove from heat and let cool for 10-15 minutes. Whisk in the powdered sugar and vanilla until smooth.
  4. Pour the warm glaze over the completely cooled cake. Let the glaze set for 30 minutes before serving.

Notes

Ensure all dairy and eggs are at room temperature for the smoothest batter and best cake texture.
Do not overmix the batter once the flour is added, as this can create a tough cake.
Let the cake cool completely before glazing to prevent the glaze from melting off.
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