Description
Indulge in the rich, caramel-infused goodness of this Brown Sugar Caramel Pound Cake. With a moist, tender crumb and a decadent caramel glaze, this dessert is a true showstopper that will have everyone coming back for seconds.
Ingredients
Scale
Main Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans (optional)
Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10-inch bundt pan.
- Mix wet ingredients: In a large bowl, cream together the butter, oil, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour.
- Add flavorings: Stir in vanilla extract and chopped pecans if using.
- Bake: Pour the batter into the prepared bundt pan and bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. To make the caramel glaze, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk, bring to a boil, and cook for 2–3 minutes, stirring constantly. Remove from heat, stir in vanilla, and pour over the cooled cake.
Notes
- For a nut-free version, simply omit the pecans.
- The cake can be made a day ahead—it gets even better as it sits.
- Store covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 50g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
