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Brown Sugar Caramel Pound Cake

A rich and moist pound cake infused with deep caramel flavor, topped with a glossy caramel glaze that wraps you in warmth and nostalgia.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups 1 1/2 cups (340 g) unsalted butter, room temperature Use high-quality butter for best flavor
  • 2 cups 2 cups (400 g) light brown sugar, packed Can use dark brown for deeper molasses flavor
  • 5 large 5 large eggs, room temperature
  • 3 cups 3 cups (375 g) all-purpose flour, sifted Substitute 1:1 gluten-free flour blend if needed
  • 0.5 teaspoon 1/2 teaspoon baking soda
  • 0.5 teaspoon 1/2 teaspoon salt
  • 0.5 cup 1/2 cup (120 ml) sour cream, room temperature Or Greek yogurt for tang
  • 1 tablespoon 1 tablespoon vanilla extract
For the Caramel Glaze
  • 0.75 cup 3/4 cup (150 g) granulated sugar
  • 0.5 cup 1/2 cup (120 ml) heavy cream, warmed Use coconut cream for dairy-free option
  • 0.25 cup 1/4 cup (56 g) unsalted butter
  • 1 pinch Pinch of salt
  • 1 teaspoon 1 teaspoon vanilla extract, added off heat

Method
 

Preparation
  1. Preheat oven to 325°F (163°C). Grease and flour a 10-cup bundt or loaf pan, tapping out excess flour.
  2. In a large bowl, cream butter and brown sugar on medium-high until light and fluffy, about 6 to 8 minutes.
  3. Add eggs one at a time, mixing well after each addition. Stir in the vanilla.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. With mixer on low, add one-third of the flour mixture, then half of the sour cream, repeating and ending with the flour.
Baking
  1. Pour batter into prepared pan, smoothing the top. Bake at 325°F (163°C) for 60 to 75 minutes.
  2. Let the cake cool in the pan on a wire rack for 15 minutes, then gently invert onto the rack to cool completely.
Glazing
  1. In a saucepan, melt granulated sugar over medium heat, swirling until it turns an amber caramel color.
  2. Carefully whisk in warm heavy cream, then add butter and a pinch of salt. Cook 1 to 2 minutes until smooth.
  3. Pour the warm glaze over the cooled cake and allow the glaze to set for 15 to 20 minutes before slicing.

Notes

Use room-temperature ingredients to ensure the batter emulsifies properly. For a nutty twist, fold 1 cup chopped toasted pecans into the batter before baking.