Description
A rich and buttery pound cake made with brown sugar for a deep molasses flavor, filled with pecans, and topped with a luscious homemade caramel glaze. Perfect for special occasions or as a decadent treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable oil
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
- Caramel Glaze:
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 1/4 cup whole milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
- In a large mixing bowl, cream together butter, oil, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with flour. Mix until just combined.
- Stir in vanilla extract and chopped pecans, if using.
- Pour batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- For the caramel glaze: In a saucepan over medium heat, melt butter. Add brown sugar, milk (or cream), and a pinch of salt. Bring to a boil, then reduce heat and simmer for 3–5 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract. Let cool slightly, then drizzle over the cooled cake.
Notes
- Let the caramel glaze cool slightly before pouring to avoid it running off too quickly.
- This cake tastes even better the next day after the flavors develop.
- Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: brown sugar pound cake, caramel glaze cake, southern dessert, bundt cake, pecan pound cake