Brown Sugar Pound Cake
User Reviews
3.8
18 reviews
Good
Brown Sugar Pound Cake
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This Brown Sugar Pound Cake is buttery rich, moist, and dense. It's unbelievably delicious when drizzled with a creamy, milky caramel sauce!
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Ingredients
For the Cake
- 1 ½ cups salted butter softened
- 2 cups light brown sugar tightly packed
- ¾ cups granulated sugar
- 5 large eggs room temp
- 3 cups all purpose flour
- 1 tsp baking powder
- ½ tsp table salt
- 1 cup whole milk
For the Caramel
- 14 oz sweetened condensed milk
- ⅔ cup brown sugar tightly packed
- 2 TB salted butter
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 325F, with rack on lower middle position.
- Generously grease and flour the bottom and sides of a 9.5-10" bundt pan.
- In the bowl of a stand mixer fitted with paddle attachment, beat the butter and sugars until fluffy and light using medium-high speed. Add eggs and beat to combine. Add milk and beat to combine.
- In a medium bowl, combine the flour, baking powder, and salt. Add flour mixture to the butter batter on low speed, just until combined; do not over mix.
- Transfer to prepared bundt pan. There should be about 1.5" margin left at the top, if pan is large enough. If not, be sure to leave room at the top for rising.
- Bake 80-82 minutes or just until a toothpick inserted in center comes out almost clean, with a few tender crumbs attached. If cake browns too quickly, cover lightly with foil during the last 15-30 minutes of baking.
- Cool in pan for 10-15 minutes. Very carefully separate the cake from pan by running a very thin knife around the sides and center. Gently remove cake from pan and let it cool completely on wire rack.
- When almost ready to serve, make the caramel drizzle: In a saucepan, combine sweetened condensed milk with brown sugar. Bring to a boil over medium-high heat, whisking often. Once it starts boiling, immediately reduce heat to low and simmer for 10 minutes, whisking often.
- Whisk in butter and vanilla and whisk over low heat for another 5 minutes. Caramel should be a thickened consistency. If not, whisk a bit longer and let it cool a bit to thicken to a glaze consistency. Drizzle the caramel while it is still quite warm. Once it cools, it will become thick and sticky.
Notes
- Be sure to generously grease and flour your pan, so the cake doesn't stick to it.
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- When measuring your flour, be sure to spoon flour into a measuring cup and level it off with the back of a knife. This will ensure you are not using too much flour, which can result in a dry cake. We show more details about this in our Brown Sugar Cookies Recipe.
- Feel free to add 1 cup of roasted/chopped candied pecans or toffee candy bits to the cake batter; fold them in right before transferring to the bundt pan.
- Be sure to generously grease and flour your pan, so the cake doesn't stick to it.
- It's important to watch the caramel and keep stirring. Be sure to drizzle it over the cake while it's very warm.
- This recipe is part of our Sweet Breakfast Recipe collection.
Nutrition Information
Show Details
Calories
643kcal
(32%)
Carbohydrates
83.3g
(28%)
Protein
7.2g
(14%)
Fat
32.6g
(50%)
Saturated Fat
16.9g
(85%)
Trans Fat
0.8g
Cholesterol
130.3mg
(43%)
Sodium
324.2mg
(14%)
Fiber
1.6g
(6%)
Sugar
60.9g
(122%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 643 kcal
% Daily Value*
| Calories | 643kcal | 32% |
| Carbohydrates | 83.3g | 28% |
| Protein | 7.2g | 14% |
| Fat | 32.6g | 50% |
| Saturated Fat | 16.9g | 85% |
| Trans Fat | 0.8g | 40% |
| Cholesterol | 130.3mg | 43% |
| Sodium | 324.2mg | 14% |
| Fiber | 1.6g | 6% |
| Sugar | 60.9g | 122% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
18 reviews
Good
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