Brown Sugar Caramel Pound Cake
Brown Sugar Caramel Pound Cake is a rich and indulgent dessert that boasts a deep caramel flavor with a tender, moist crumb. It’s not overly sweet, making it a perfect treat for any occasion.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring spoons and cups
- 10-inch bundt pan
- Spatula
- Saucepan
Ingredients
- For the Cake:
- 1 1/2 cups unsalted butter softened
- 2 cups light brown sugar packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup light brown sugar packed
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- Prepare the Cake Batter:
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract.
- Bake the Cake:
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
- Prepare the Caramel Glaze:
- In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until the sugar is dissolved.
- Add the milk and bring the mixture to a boil. Boil for 2 minutes, then remove from heat and stir in the vanilla extract.
- Let the glaze cool slightly before drizzling over the cooled cake.