Brown Sugar Carmel Pound Cake

Here’s a rich, buttery Brown Sugar Caramel Pound Cake that tastes like fall in every bite — with a tender crumb, deep molasses flavor from the brown sugar, and a luscious caramel glaze that drips down the sides like a dream.

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🍰 Brown Sugar Caramel Pound Cake

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Cooling/Glazing Time: 30 minutes
Serves: 12–16

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📝 Ingredients:

For the Cake:

• 1 ½ cups unsalted butter, softened (3 sticks)
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 1 tsp vanilla extract
• 1 cup chopped pecans or walnuts (optional)

For the Caramel Glaze:

• ½ cup unsalted butter
• 1 cup light brown sugar, packed
• ¼ cup heavy cream
• 1 tsp vanilla extract
• Pinch of salt

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👩‍🍳 Directions:

🔸 Make the Cake:

1. Preheat oven to 325°F (163°C). Grease and flour a Bundt pan generously (or use baking spray with flour).
2. In a large mixing bowl, cream the butter with brown sugar and granulated sugar until light and fluffy (about 4–5 minutes).
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. Add the dry ingredients to the butter mixture alternating with milk, beginning and ending with flour. Stir in vanilla extract and nuts, if using.
6. Pour batter into prepared Bundt pan and smooth the top.
7. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 15 minutes, then invert onto a wire rack or cake plate to cool completely before glazing.

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🔸 Make the Caramel Glaze:

1. In a saucepan over medium heat, melt the butter.
2. Stir in brown sugar and cream. Bring to a boil, then reduce heat and simmer for 2–3 minutes, stirring constantly.
3. Remove from heat. Stir in vanilla and a pinch of salt.
4. Let cool slightly until thickened but still pourable. Then drizzle generously over the cooled pound cake.

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✅ Tips:

• Dark brown sugar can be used for a richer molasses flavor.
• Let the glaze cool to just the right consistency — not too runny, not too thick.
• Store covered at room temperature for up to 3 days or refrigerate for up to a week.

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