Of course! A Brown Sugar Caramel Pound Cake is the epitome of rich, decadent comfort food. It’s a dense, buttery cake infused with caramel notes and topped with a luscious caramel glaze.
Here is a detailed, delicious recipe to guide you through it.
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Brown Sugar Caramel Pound Cake
This recipe is designed for a standard 10-cup Bundt pan. The key to success is in the preparation and patience during mixing.
Ingredients:
For the Cake:
· 1½ cups (3 sticks / 340g) unsalted butter, softened to room temperature
· 2 cups (400g) light brown sugar, packed
· 1 cup (200g) granulated sugar
· 5 large eggs, at room temperature
· 3 cups (375g) all-purpose flour, spooned and leveled
· 1 teaspoon baking powder
· ½ teaspoon salt
· 1 cup (240ml) whole milk, at room temperature
· 1 tablespoon vanilla extract
For the Caramel Glaze:
· ½ cup (1 stick / 113g) unsalted butter
· 1 cup (200g) packed light brown sugar
· ½ cup (120ml) heavy cream
· 1 teaspoon vanilla extract
· Pinch of salt
· 1 to 1½ cups (120-180g) powdered sugar, sifted (adjust for desired thickness)
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Instructions
1. Prepare the Cake
1. Preheat and Prep: Preheat your oven to 325°F (165°C). This lower temperature is crucial for baking a pound cake evenly without over-browning. Generously grease and flour a 10-12 cup Bundt pan, making sure to get into all the crevices. (Alternatively, use a non-stick baking spray with flour in it.)
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the softened butter, brown sugar, and granulated sugar together on medium-high speed for a full 5-7 minutes. The mixture should become very light, fluffy, and pale in color. This step is critical for texture.
4. Add Eggs: Add the eggs one at a time, beating well after each addition (about 1 minute per egg). Scrape down the sides and bottom of the bowl as needed.
5. Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour mixture. Mix until just combined after each addition. Do not overmix.
6. Add Vanilla: Stir in the vanilla extract until just incorporated.
7. Bake: Pour the batter into the prepared Bundt pan and smooth the top. Tap the pan on the counter a few times to release any large air bubbles.
· Bake for 75-90 minutes, or until a long wooden skewer or cake tester inserted into the center comes out clean.
· Tip: If the top is browning too quickly, tent it loosely with aluminum foil for the last 20-30 minutes of baking.
8. Cool: Let the cake cool in the pan on a wire rack for 20-25 minutes. Then, carefully invert it onto the rack to cool completely before glazing. This is vital! A warm cake will absorb the glaze and become soggy.
2. Make the Caramel Glaze
1. Melt Ingredients: In a medium saucepan over medium heat, melt the butter. Whisk in the brown sugar and heavy cream. Bring to a gentle boil, stirring constantly to dissolve the sugar.
2. Boil: Let it boil for 1 minute without stirring. It will bubble up and thicken slightly.
3. Cool Slightly: Remove from heat and whisk in the vanilla extract and salt. Let the caramel cool for about 10-15 minutes. It should still be warm but not scalding hot.
4. Whisk in Powdered Sugar: Gradually whisk in the sifted powdered sugar until the glaze is smooth and has reached your desired pouring consistency. You may not need all the sugar. For a thicker glaze, use more; for a thinner, more drippy glaze, use less.
3. Assemble
1. Once the cake is completely cool, place it on your serving plate.
2. Slowly pour the warm caramel glaze over the top of the cake, allowing it to drip down the sides.
3. Let the glaze set for at least 30 minutes before slicing.
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Pro Tips for Success
· Room Temperature is Key: This ensures your ingredients emulsify properly, creating a smooth, homogenous batter that rises evenly. Cold ingredients can cause the batter to curdle.
· Don’t Skimp on Creaming: Creaming the butter and sugar for the full 5-7 minutes incorporates air, which is the primary leavening agent in a pound cake.
· Avoid Overmixing: Once you add the flour, mix until the ingredients are just combined. Overmixing develops gluten, leading to a tough, dense cake.
· Cool Completely: This is the hardest part but the most important for the glaze. Slicing into a warm cake will cause it to crumble, and the glaze will melt and disappear.
· Storage: Store the glazed cake in an airtight container at room temperature for up to 3 days.
Variations & Troubleshooting
· Caramel Swirl: Before baking, pour 1/2 cup of store-bought caramel sauce over the batter in the pan and use a knife to swirl it gently.
· Add-Ins: Fold 1 cup of toasted pecans or walnuts into the batter for a delicious crunch.
· My cake is dry: It was likely overbaked. Check for doneness a few minutes early next time.
· My glaze is grainy: This can happen if the powdered sugar isn’t sifted or if the caramel base was too hot when you added it. Sifting is essential.
Enjoy your incredibly rich and decadent Brown Sugar Caramel Pound Cake! It’s perfect for a special occasion or a luxurious weekend treat.