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Brown Sugar Pound Cake with Caramel Glaze – Sweet Comfort in Every Bite!

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A rich and moist pound cake infused with brown sugar and topped with a luscious caramel glaze for the ultimate dessert experience.

Ingredients

Scale

For the Crust:

  • 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 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
  2. In a large bowl, cream together 1 1/2 cups butter, 2 cups brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Stir in 2 teaspoons vanilla extract.
  6. Pour batter into prepared pan and bake for 70-80 minutes, or until a toothpick inserted comes out clean.
  7. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  8. For the glaze: In a saucepan, combine heavy cream, 1/4 cup butter, and 1 cup brown sugar. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.
  9. Drizzle warm glaze over cooled cake.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/brown-sugar-pound-cake-caramel/