Brown Sugar Pound Cake
User Reviews
4.6
Brown Sugar Pound Cake
Description
This Brown Sugar Pound Cake blends unsalted butter creamed with light brown and granulated sugars, accented by maple flavoring and vanilla extract. Adding eggs one at a time ensures a stable batter. The flour, salt, and baking powder provide structure, while sour cream and milk contribute moisture and a tender crumb. The batter is baked in a greased and floured bundt pan at a moderate temperature to cook through without excessive browning.
The finished cake delivers a sweet, buttery flavor with deep caramel notes from the brown sugar and maple flavoring. The texture is dense yet moist and soft. Topping the cake with a brown sugar glaze mixed with butter, cream, powdered sugar, and pecans offers a complementary richness and crunch.
This cake is suited to slicing into generous portions for dessert or a sweet snack. It pairs well with tea or coffee and benefits from storage in an airtight container to keep it fresh. Baking times may vary based on pan color, with darker pans needing slightly less baking time.
Ingredients
For the cake:
- 1 ½ cups butter room temperature (12 ounces, unsalted
- 2 cups brown sugar 440 grams, light; firmly packed
- 1 cup granulated sugar 200 grams
- 1 teaspoon maple flavoring 5 grams
- 1 teaspoon vanilla extract 5 grams
- 5 large egg room temperature
- 3 cups all-purpose flour 390 grams
- 1 teaspoon salt 6 grams
- 1 teaspoon baking powder 4 grams
- ½ cup sour cream 125 grams
- ½ cup milk 4 ounces, 2%
For the glaze:
- ¼ cup butter room temperature (2 ounces, unsalted
- ½ cup brown sugar 110 grams, firmly packed
- 2 tablespoons heavy cream 30 grams
- ⅔ cup powdered sugar sifted, 87 grams
- 1/2 cup pecans chopped
Instructions
Make the cake:
- Preheat the oven to 325º Fahrenheit. Grease a 12 cup bundt cake pan with shortening, then dust with flour. You can also use Baker’s Joy cake release spray or a homemade cake release.
- In a large bowl and using a hand mixer, cream together the butter and sugars for 2 minutes, scraping the sides of the bowl as needed. 1 ½ cups unsalted butter, 2 cups firmly packed light brown sugar, 1 cup granulated sugar
- Add in the maple and vanilla. Mix again. Add in the eggs, one at a time, mixing between each addition. 1 teaspoon maple flavoring, 1 teaspoon vanilla extract, 5 large eggs
- Add half of the flour, then all of the salt and baking powder. Mix until nearly combined. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder
- Add the sour cream and mix again. Then add the remaining flour and mix. ½ cup sour cream
- Lastly, add the milk and mix just until the milk is all mixed in the the batter is uniform, scraping the sides of the bowl as needed. ½ cup 2% milk
- Pour the batter into the prepared pan. Spread the top with a spatula so that it is even in the pan. Tap the pan a couple of times on the counter to settle the batter.
- Bake for 70-80 minutes or until the cake tests done. Check the cake at 40 minutes. If it looks like it is getting too dark on top, place a piece of foil over the top of the cake to prevent it from getting too brown. If you have an internal probe thermometer, the cake should test about 210º Fahrenheit.
- Allow the cake to cool in the pan for just 5 minutes, then turn it out onto a wire rack to cool completely.
Make the glaze:
- While the cake is cooling, prepare the glaze. You’ll want to pour the glaze right after you make it, so if you want the cake totally cooled off, let it mostly cool before starting the glaze.
- In a small saucepan, melt the butter. Add the brown sugar and cook over low heat. Whisk constantly, for 2 minutes. ¼ cup unsalted butter, ½ cup firmly packed brown sugar
- Add the heavy cream and bring the mixture to a boil. Stir constantly. As soon as the mixture starts to boil, remove it from the heat. Mix in the powdered sugar until the glaze is smooth. 2 tablespoons heavy cream, ⅔ cup powdered sugar
- Immediately drizzle the glaze over the cake.
- Then immediately sprinkle or press pecan bits on top of the glaze. It sets quickly, so you may have to press them in to get them to stick. 1/2 cup chopped pecans
Notes
- Use room temperature ingredients for better batter consistency and cake texture.
- Store the cake in an airtight container at room temperature to maintain freshness.
- Adjust baking time if using a dark-colored pan, as it may bake faster than lighter pans.
- Calorie counts are estimates based on 12 slices; actual values may vary by ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 94g | 31% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 158mg | 53% |
| Sodium | 254mg | 11% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 69g | 138% |
| Vitamin A | 1049IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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