You are going to love this Brown Sugar Pound Cake with a Caramel Glaze. If you are a fan of pound cakes, add this variation to the rotation and it will surely impress. It is moist, almost melts in your mouth and the caramel glaze on top adds an extra layer of sweetness and flavor to this already delicious base. It’s one of my favorite cakes to make and whenever I make it, it practically disappears.
This Brown Sugar Pound Cake recipe is special to me because I made it for my husband when we were newly weds for almost all special occasions. It used to be his favorite cake. I say ‘used to be’ because I have improved my baking so much since almost 20 years ago that I think if I asked him today what his favorite cake was, he might say something else like Southern Strawberry Cake or Louisiana King Cake. Before finishing this post, I will ask him and get back to you!
Let me tell you why I love making this cake so much. Besides having the opportunity to devour it once it’s cooled and glazed, it is incredibly easy to make. Also, all of the ingredients are things I typically have on hand. When he requests it at the last minute, I can have it ready in no time.
By the way, the glaze is totally optional and it’s still scrumptious without it!
If you have never made pound cake, consider letting this recipe be your introduction. It does not disappoint!
If you like sweets, try some of my other dessert recipes!
Brown Sugar Pound Cake with Caramel Glaze
- 1 ½ cups butter room temperature
- 2 cups brown sugar packed, of course 🙂
- 1 cup granulated sugar
- 1 teaspoon salt
- 5 eggs
- 3 cups all-purpose flour preferably sifted
- 1 cup sour cream room temperature
- 1 TBSP 1 tablespoon vanilla
- 1/2 cup butter
- 1 cup brown sugar packed, of course 🙂
- 2-3 cups powdered sugar
- 1 tsp vanilla
- a pinch of salt
- 1/4 cup half and half or milk
Preheat your oven to 325 degrees and prepare your bundt pan with butter and flour.
In your stand mixer bowl, cream together butter, sugars and salt on high speed until light and fluffy, for about 3-5 minutes.
Next add in your eggs, one at a time, and mix until incorporated.
Then add in flour and mix slowly until incorporated. Add in sour cream and vanilla and mix slowly until just combined.
Pour batter into bundt pan and bake for 1 hour or until a toothpick inserted into the center comes out clean.
Cool cake for about 10 minutes and then remove and cool on a cooling rack and cool until room temperature.
For the Glaze, melt butter in a sauce pan and all the rest of your ingredients. Whisk until smooth and you have your desired consistency. Pound immediately over cooled cake. It hardens pretty quickly!
For the best results, ensure that your ingredients are all room temperature.
milk can be added in place of the half and half.