Table of Contents
Introduction
Recipe Details
Ingredients
For the Cake
For the Brown Butter Caramel Glaze
For the Caramelized Candied Pecans
Instructions
Troubleshooting & Consistency Tips
Cake sinks in the middle
Crumb too coarse or dry
Glaze too thin or too runny
Candied pecans sticky
Storage & Make-Ahead
Why This Recipe Works
Expert Tips
Closing
For more recipes follow me in Facebook , Pinterest !
Introduction
This Caramel Brown Sugar Pound Cake elevates a classic pound cake by using brown sugar and brown butter for a rich, caramelized backbone, and by folding in chopped pecans for texture and toasty flavor. The batter is intentionally dense and moist, producing a tight crumb that soaks up the silky brown sugar caramel without collapsing. The crowning touch is a batch of caramelized candied pecans that add a crunchy, buttery-sweet counterpoint to each slice.
The recipe has been refined to emphasize reliable techniques: careful creaming of butter and sugar, proper incorporation of eggs, and slow addition of dry ingredients to preserve structure. The caramel is intentionally slightly thin when warm so it drips attractively over the cake and then sets to a soft sheen. This version is provided with practical troubleshooting and storage advice so you can repeat it confidently. (Author credit: tinsuf.)
Recipe Details
Author: tinsuf
Cuisine: American / Southern-inspired
Category: Dessert, Cake
Keywords: pound cake, caramel, brown sugar, pecans, candied pecans, bundt cake
Prep time: 30 minutes
Cook time: 65 minutes
Total time: 1 hour 35 minutes
Yield: 10–12 servings
Ingredients
For the Cake
1 ½ cups (3 sticks / 340 g) unsalted butter, at room temperature
2 cups (440 g) light brown sugar, packed
1 cup (200 g) granulated sugar
6 large eggs, at room temperature
1 cup (240 ml) sour cream, at room temperature
1 tablespoon pure vanilla extract
3 ½ cups (420 g) all-purpose flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt
1 ½ cups (150 g) chopped pecans, toasted
For the Brown Butter Caramel Glaze
1 cup (220 g) light brown sugar, packed
½ cup (120 ml) heavy cream, warmed
4 tablespoons (60 g) unsalted butter
¼ teaspoon fine sea salt (more to taste)
1 teaspoon pure vanilla extract
For the Caramelized Candied Pecans
1 cup (100 g) pecan halves
¼ cup (50 g) granulated sugar
1 tablespoon unsalted butter
Pinch of fine sea salt
Instructions
see next page
ADVERTISEMENT
