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Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake

 

This recipe is a surefire way to bring a touch of elegance to your dessert table, echoing the classic appeal of homemade pound cake.

  • Total Time: 1 hour 30 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 ½ cups unsalted butter, softened
  • 2 cups light brown sugar, packed
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

For the Caramel Drizzle:

 

  • ½ cup unsalted butter
  • ½ cup light brown sugar, packed
  • ⅓ cup heavy cream
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

 

  1. Prepare Your Oven and Pan: Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
  2. Cream Butter and Sugars: In a large mixing bowl, cream the butter with both sugars until light and fluffy.
  3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition.
  4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
  5. Mix Dry and Wet Ingredients: Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract.
  6. Bake the Cake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for about 60-70 minutes, or until a toothpick comes out clean.
  7. Cool and Turn Out: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes