Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

Here’s a full, detailed recipe for a Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans buttery, rich, and finished with a silky caramel glaze and crunchy pecans.

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🍮 Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

👩‍🍳 Servings: 10–12

⏱ Prep Time: 25 minutes

🍳 Bake Time: 75–85 minutes

❄️ Cooling Time: 1 hour

🔥 Total Time: ~2½ hours

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🧂 Ingredients

For the Cake:

• 1½ cups (340 g) unsalted butter, softened

• 2 cups (400 g) light brown sugar, packed

• ½ cup (100 g) granulated sugar

• 5 large eggs, room temperature

• 3 cups (375 g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (240 ml) sour cream (or full-fat yogurt)

• 2 tsp pure vanilla extract

• 1 tsp caramel extract (optional but enhances flavor)

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For the Caramel Glaze:

• ½ cup (1 stick / 115 g) unsalted butter

• 1 cup (200 g) brown sugar, packed

• ⅓ cup (80 ml) heavy cream

• 1 tsp vanilla extract

• Pinch of salt

• ¾–1 cup (90–120 g) powdered sugar, sifted (adjust for desired thickness)

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For the Candied Pecans:

• 1 cup (100 g) pecan halves

• ½ cup (100 g) granulated sugar

• 1 tbsp butter

• 1 tbsp water

• Pinch of cinnamon and salt (optional)

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🔪 Directions

Step 1: Prepare the Pan

1. Preheat oven to 325°F (160°C).

2. Grease and flour a 10-inch Bundt pan (or use baking spray with flour).

3. Tap out any excess flour.

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Step 2: Make the Pound Cake Batter

1. In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 3–4 minutes).

2. Add the eggs, one at a time, mixing well after each addition.

3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

4. Add dry ingredients to the butter mixture in three additions, alternating with the sour cream (start and end with dry ingredients).

5. Mix in vanilla and caramel extract until smooth — don’t overbeat.

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Step 3: Bake

1. Pour the batter into the prepared Bundt pan and smooth the top.

2. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

3. Let cool in the pan for 15 minutes, then carefully turn out onto a wire rack to cool completely before glazing.

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Step 4: Make the Caramel Glaze

1. In a saucepan over medium heat, melt butter.

2. Add brown sugar and cream, whisking until smooth.

3. Bring to a gentle boil and cook for 2 minutes, stirring constantly.

4. Remove from heat; stir in vanilla and salt.

5. Gradually whisk in powdered sugar until smooth and pourable.

6. Let cool for 5–10 minutes, until slightly thickened but still pourable.

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Step 5: Make the Caramelized Candied Pecans

1. In a medium skillet over medium heat, add sugar, butter, and water.

2. Stir until the sugar melts and begins to bubble (about 3–4 minutes).

3. Add pecans, stirring constantly until coated and glossy (another 2–3 minutes).

4. Add a pinch of cinnamon and salt, if desired.

5. Spread on parchment paper and let cool completely. They’ll harden as they cool.

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Step 6: Assemble

1. Place the cooled pound cake on a serving platter.

2. Pour the warm caramel glaze slowly over the top, letting it drizzle down the sides.

3. Top generously with candied pecans (either whole or roughly chopped).

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🍽️ Serving Suggestions

• Serve slices with vanilla ice cream or whipped cream for extra indulgence.

• Drizzle extra caramel sauce over each slice for presentation.

• This cake keeps beautifully for 3–4 days covered at room temperature or up to 1 week refrigerated.

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💡 Tips & Variations

• Don’t rush creaming the butter and sugar — this step ensures a fluffy, moist cake.

• For a salted caramel version, sprinkle flaky sea salt over the glaze before it sets.

• Substitute toasted walnuts or hazelnuts if you prefer a different nut flavor.

• For deeper flavor, use dark brown sugar or add a spoon of molasses to the batter.