Brown Sugar Pound Cake
Brown sugar pound cake is a classic Southern dessert that is buttery rich with caramel flavors. This buttery pound cake is moist, dense, and rich, making it the perfect dessert for any occasion.
Servings: 12 slices
Calories: 646kcal
Equipment
Ingredients
Brown Sugar Pound Cake
- 1 ½ cup unsalted butter softened
- 1 ½ cups dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla
- 5 eggs room temperature
- 3 cups all purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
Caramel Icing
- ¼ cup unsalted butter
- ½ cup dark brown sugar
- ½ teaspoon salt
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Brown Sugar Pound Cake
- Preheat your oven to 325°F. Grease and flour a 10-inch bundt pan or spray with baking spray with flour.
- Cream together the butter, brown sugar, and white sugar until light and fluffy in a bowl using an electric mixer.
- Beat in the eggs one at a time until incorporated, then stir in the vanilla.
- In a medium bowl, whisk together the spooned and sifted all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, until the cake batter is combined.
- Pour batter into the prepared bundt pan and smooth out the top of the batter with a spatula.
- Bake for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the bundt pan for 10 minutes before inverting it onto a plate and letting it cool completely on a wire rack.
- Once the cake has cooled, pour the caramel icing over the cake and allow it to harden before slicing.
Brown Sugar Glaze
- Melt the butter over medium-low heat in a small saucepan.
- Stir in the brown sugar and stir until the brown sugar breaks down. This will take about 2 minutes.
- Stir in the milk and bring to a low boil. Once boiling, remove the saucepan from the heat.
- Stir in the vanilla extract and slowly mix the powdered sugar into the sauce until smooth.
- Pour the glaze over the top of the cake once the cake is completely cooled.
Notes
Add chopped nuts such as pecans on top of the icing before it hardens for a nutty flavor.
Make sure to grease the bundt pan with either butter using a pastry brush and then dust with flour or use a baking spray that has flour in it.
Allow the cake to cool for 10 minutes before inverting.
Nutrition
Serving: 1serving | Calories: 646kcal | Carbohydrates: 90g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 280mg | Potassium: 156mg | Fiber: 1g | Sugar: 65g | Vitamin A: 967IU | Calcium: 105mg | Iron: 2mg
