Description

This Brown Sugar Caramel Pound Cake is a rich and moist dessert that combines the deep molasses flavor of brown sugar with a luscious caramel drizzle. Perfectly baked in a bundt pan, this cake features a tender crumb enriched with sour cream, vanilla, and optional pecans for a delightful crunch. Ideal for gatherings or a special treat, it offers a comforting, indulgent experience with every slice.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup butter, softened
2 cups brown sugar, packed
1 cup granulated sugar
5 whole eggs, room temperature
1 cup sour cream
2 teaspoons vanilla extract

Add-ins and Toppings

1 cup chopped pecans (optional)
1 cup caramel sauce (store-bought or homemade)

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Instructions

Prepare Oven and Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly to prevent sticking.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to ensure full incorporation and a smooth batter.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
Mix Batter Alternating Dry and Wet: Gradually add the dry ingredients to the butter mixture in three additions, alternating with two additions of sour cream. Start and end with the dry ingredients. Mix gently until just combined to avoid overmixing and ensure tender crumb.
Add Flavor and Nuts: Stir in the vanilla extract and chopped pecans, folding gently to disperse evenly without deflating the batter.
Fill Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula for an even bake.
Bake: Bake in the preheated oven for 70 to 80 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.
Cool Cake: Allow the cake to cool in the pan for 10 to 15 minutes to set. Then invert the cake onto a wire rack to cool completely, which helps maintain the texture and prevents sogginess.
Add Caramel and Serve: Warm the caramel sauce slightly if desired and drizzle it generously over the cooled cake. Sprinkle additional pecans on top if using for added texture and flavor. Slice and serve.

Notes

Substitute margarine for butter to make the cake dairy-free, though texture may vary slightly.
Using dark brown sugar enhances the molasses flavor in the cake for a richer taste.
Room temperature eggs blend better into the batter, ensuring a smoother texture.
A gluten-free flour blend can be used in equal measure for a gluten-free version.
If using salted butter, omit the added salt to avoid over-salting the cake.
Greek yogurt can be used instead of sour cream as a tangy alternative.
Store cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Heating the caramel sauce before drizzling enhances its flow and flavor absorption.