Brown Sugar Pound Cake Recipe
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Brown Sugar Pound Cake Recipe
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Moist pound cake with a sweet buttery glaze puts a delicious spin on an old classic. With crunchy pecans on top and rich molasses flavor, this Brown Sugar Pound Cake recipe is as easy as it is delicious!
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Ingredients
For the cake
- 1 ½ cup unsalted butter softened
- 2 ¼ cup light brown sugar packed
- ½ cup granulated sugar
- 1 Tablespoons vanilla extract
- 5 large eggs
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup sour cream
- 1 cup Chopped Pecans
For the glaze
- ¼ cup unsalted butter
- ½ cup light brown sugar packed
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ½ cup Chopped Pecans
Instructions
- Preheat oven to 350 degrees F. Spray a tube pan, or 12 cup bundt pan with baking spray. Set aside.
- In a mixing bowl, combine butter with sugars, and vanilla extract. Beat until fluffy for several minutes.
- Add in eggs, one at a time, beating well after each addition.
- Add flour, baking powder, and salt to the mixer. Beat on low while slowly adding the sour cream, just until fully combined.
- Fold in chopped pecans and pour batter in prepared pan.
- Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan, then invert onto a wire rack or cake plate.
- While the cake cools, make the glaze.
- In a small saucepan, over medium low heat, add butter. Stir until melted. Whisk in brown sugar, and cook for about 2-3 minutes.
- Add milk and bring mixture to a boil, stirring constantly.
- When it begins to bubble and boil, remove from heat. Stir in vanilla, then add the powdered sugar, blending until smooth.
- Pour over the cooled cake and sprinkle with pecans. ENJOY.
Equipments used:
Notes
- Use light brown sugar in both the batter and the glaze! Dark brown sugar has a higher molasses content and will add bitterness to the cake.
- Walnuts can be substituted for the pecans in a pinch, or try a mix of the two.
- Greek yogurt and milk both make excellent substitutes for the sour cream in this cake.
- Serve warm with a dollop of homemade whipped cream.
- Store this cake covered at room temperature or freeze wrapped in at least two layers of plastic wrap and/or foil for longer storage.
Nutrition Information
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Calories
587kcal
(29%)
Carbohydrates
71g
(24%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
15g
Cholesterol
120mg
(40%)
Sodium
93mg
(4%)
Fiber
2g
(8%)
Sugar
51g
(102%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Calories | 587kcal | 29% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 120mg | 40% |
| Sodium | 93mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 51g | 102% |
* Percent Daily Values are based on a 2,000 calorie diet.
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