Treat yourself to the luxurious flavor of this Brown Sugar Caramel Pound Cake—rich, buttery, and filled with warm caramel notes. It’s moist, sweet, and irresistible, making it the perfect dessert for gatherings or anytime you’re craving something indulgent.
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup |
| Brown sugar | 2 cups |
| Granulated sugar | 1 cup |
| Large eggs | 5 |
| Pure vanilla extract | 1 tablespoon |
| Sour cream | 1 cup |
| All-purpose flour | 3 cups |
| Baking powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Caramel sauce | ½ cup |
| Chopped pecans | ½ cup |
| Powdered sugar (optional) | For dusting |
Set your oven to 325°F (160°C). Generously grease and flour a 10-inch bundt pan, making sure all edges and grooves are coated so the cake releases easily.
Using an electric mixer, beat the softened butter with the brown sugar and granulated sugar for 3–4 minutes until fluffy and pale.
Mix in the eggs one by one, blending well after each addition.
Add the vanilla extract and sour cream, mixing until smooth. This step helps the cake stay tender and moist.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly incorporate the dry mixture into the wet ingredients on low speed, stopping as soon as the batter comes together.
Pour half of the batter into the pan. Drizzle half the caramel sauce and gently swirl it with a skewer or knife. Sprinkle on half the pecans. Add the remaining batter, repeat with the rest of the caramel, and finish with the remaining pecans.
Bake for 60–70 minutes, or until a toothpick inserted into the thickest part comes out clean.
Let the cake cool in the pan for 15 minutes before flipping it onto a wire rack. Once completely cooled, dust with powdered sugar if you like.
Enjoy a slice with coffee, tea, or as a showstopping dessert at celebrations. Each piece delivers a deeply caramelized flavor with a tender crumb and crunchy pecan topping.
Store the cake in an airtight container at room temperature for three days. For longer storage, refrigerate and allow it to come to room temperature before serving.
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