This brown sugar pound cake has a delightful golden crust, buttery flavor, and a soft and tender inside, topped with a wonderful caramel drizzle. It’s also a delicious blend of brown sugar and pecans.
Following this recipe, you’ll end up with a tender pound cake that is incredibly sweet with a deep flavor, while also being very moist. Not only is this recipe easy to make, but it also doesn’t take a lot of time to prepare.
How to make the perfect brown sugar cake:
For the cake:
- 3 cups all-purpose flour
- 1 1/2 cups of softened butter
- 2 cups light brown sugar
- 1 cup whole milk
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 large eggs
- 1 cup chopped pecans
For the caramel drizzle:
- 1 cup light brown sugar
- 1 can sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
Preheat oven to 325 degrees F° (165 degrees C°). Grease and flour a 15 cup tube pan and set aside.
In a large bowl cream the butter, add both sugars until the mixture gets fluffy. Then start to beat the eggs one at a time. In a medium-sized bowl combine the flour, salt, and baking powder. In thirds beat in the flour mixture, together with the butter mixture, alternately adding the milk. Mix until mixtures have incorporated. Then stir in the pecans.
Pour batter into previously prepared pan. Bake in the preheated oven for about 1 hour and 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 35 minutes, then remove from the pan, and let cool completely.
For the caramel drizzle, combine the condensed milk and brown sugar in a medium saucepan, then bring to a boil over medium-high heat, whisking constantly. Reduce the heat and let the caramel sauce simmer for 5 minutes, still whisking constantly. Take the caramel sauce off the oven and whisk in the vanilla and butter together.
While the caramel drizzle is still hot, pour it onto the cooled brown sugar pound cake and enjoy!