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Brown Sugar Pound Cake Recipe

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!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 20 mins
Servings: 16 servings
Calories: 587 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Spray a tube pan, or 12 cup bundt pan with baking spray. Set aside.
  2. In a mixing bowl, combine butter with sugars, and vanilla extract. Beat until fluffy for several minutes.
  3. Add in eggs, one at a time, beating well after each addition.
  4. Add flour, baking powder, and salt to the mixer. Beat on low while slowly adding the sour cream, just until fully combined.
  5. Fold in chopped pecans and pour batter in prepared pan.
  6. 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.
  7. While the cake cools, make the glaze.
  8. In a small saucepan, over medium low heat, add butter. Stir until melted. Whisk in brown sugar, and cook for about 2-3 minutes.
  9. Add milk and bring mixture to a boil, stirring constantly.
  10. When it begins to bubble and boil, remove from heat. Stir in vanilla, then add the powdered sugar, blending until smooth.
  11. Pour over the cooled cake and sprinkle with pecans. ENJOY.

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

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

% 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.