Preheat the oven to 325°F (165°C). Generously grease and flour a 10–12 cup bundt pan, tapping out excess flour, or brush thoroughly with melted butter and dust with flour. Place rack in the lower-middle position.
Brown the butter: In a light-colored saucepan over medium heat, melt 1 ½ cups (3 sticks) of butter and continue cooking, swirling occasionally, until milk solids turn deep golden brown and the butter emits a nutty aroma, about 6–8 minutes. Remove from heat and transfer to a heatproof bowl to cool to lukewarm. (Reserve any browned bits; they add flavor.)
Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and electric mixer), combine the lukewarm brown butter, 2 cups brown sugar and 1 cup granulated sugar. Beat on medium speed until well combined, lightened in color and slightly fluffy, about 3–4 minutes.
Add the eggs: With the mixer running on low, add the eggs one at a time, scraping the bowl between additions. Add the vanilla and sour cream and mix just until incorporated.
Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. With the mixer on low, add the dry ingredients to the wet in three additions, alternating with two additions of sour cream mixture if any remains; mix only until the flour is incorporated after each addition—do not overmix.
Fold in pecans: Using a spatula, gently fold the toasted chopped pecans into the batter until distributed evenly.
Bake: Scrape the batter into the prepared bundt pan and smooth the top. Bake for 60–75 minutes, or until the cake is deeply golden and a thin skewer or long toothpick inserted into the center comes out with just a few moist crumbs (an instant-read thermometer should register 200–205°F / 93–96°C in the center for a dense pound cake). If the cake darkens too quickly, tent loosely with foil for the last 15–20 minutes.
Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for 20–30 minutes. Invert carefully onto the rack and let cool completely before glazing (if the cake is too warm the glaze will run off).
Make the candied pecans: While the cake bakes or cools, prepare the pecans. In a medium skillet over medium heat, combine ¼ cup granulated sugar and 1 tablespoon butter. When the sugar begins to melt, add the pecan halves and stir continuously until the sugar coats the pecans and caramelizes lightly, 3–4 minutes. Transfer to a parchment-lined tray and separate the pecans so they do not stick together. Sprinkle lightly with a pinch of salt. Let cool completely; they will crisp as they cool.
Make the brown butter caramel glaze: In a small saucepan over medium-low heat combine 1 cup brown sugar, 4 tablespoons butter and ¼ cup water or 2 tablespoons water plus 2 tablespoons cream (if you prefer more gloss). Stir until the sugar dissolves and the mixture comes to a gentle simmer. Slowly whisk in the warm heavy cream and continue to simmer for 2–3 minutes until slightly thickened. Remove from heat and whisk in ¼ teaspoon salt and 1 teaspoon vanilla. If desired, strain the glaze through a fine mesh to remove any solids.
Glaze and finish: Pour the warm glaze over the cooled cake, letting it cascade naturally down the sides. While the glaze is still tacky, arrange the caramelized candied pecans on top. Let the glaze set for at least 20 minutes before slicing.
Serve: Slice with a sharp serrated knife, wiping the blade between cuts for clean slices. Serve at room temperature. Leftover slices may be warmed briefly in a 300°F (150°C) oven for 8–10 minutes for a freshly baked texture.
Troubleshooting & Consistency Tips
Cake sinks in the middle
Possible causes include underbaking, opening the oven door too often during baking, or adding too much liquid. Use an instant-read thermometer and avoid opening the oven during the first 45 minutes. If the center is underbaked but the exterior is browned, tent with foil and continue baking until done.
Crumb too coarse or dry
Overmixing after the flour is added develops gluten and yields a tougher crumb. Mix only until the dry ingredients are just incorporated. Also ensure your butter and eggs are at room temperature for proper emulsion.
Glaze too thin or too runny
Warm glaze will be more fluid; allow it to cool briefly for a thicker pour. If the glaze consistently runs off, reduce the heavy cream by 1–2 tablespoons when finishing or simmer a little longer to concentrate it.
Candied pecans sticky
If pecans clump, spread them immediately on parchment and separate them while still warm. For a crisper finish, allow them to cool fully at room temperature—refrigeration may cause condensation and stickiness.
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Storage & Make-Ahead
Room temperature: Store whole or sliced cake covered at room temperature for up to 2 days. Use an airtight cake keeper or wrap loosely with plastic to preserve the glaze sheen.
Refrigerator: Store in an airtight container for up to 5 days. Bring slices to room temperature or warm briefly before serving to restore softness.
Freezer: Freeze individual slices wrapped tightly in plastic and placed in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Do not freeze the candied pecans on the cake; store them separately in an airtight container.
Make-ahead: The pecans can be made up to 3 days ahead and stored at room temperature. The glaze also keeps refrigerated for up to 5 days; warm gently before pouring. You may bake the cake a day ahead, glaze it the same day you plan to serve, and dress with candied pecans right before presentation.
Why This Recipe Works
The combination of brown butter and brown sugar introduces deep toffee and nutty notes that complement pecans. Using a high butter-to-flour ratio and multiple eggs creates the classic pound cake density while sour cream adds moisture and a subtle tang that balances the sweetness. Toasted pecans folded into the batter distribute flavor and texture evenly. Baking at a moderate temperature allows the cake to rise uniformly and the exterior to caramelize slowly, producing a dependable, richly flavored cake that holds a glaze well.
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Expert Tips
Use light-colored pans when browning butter so you can see the milk solids turn golden without burning.
Toast pecans briefly in a dry skillet or in the oven at 350°F (175°C) for 6–8 minutes to amplify their aroma before chopping and folding into the batter.
Weigh ingredients where possible for consistent results—baking is chemistry, and small differences in flour or sugar affect texture.
Cool the cake partially in the pan before inverting; removing too soon can cause the cake to break, while leaving it too long can make unmolding difficult.
For a showstopping finish, sprinkle a few extra candied pecans and flaky sea salt over the glaze just before it sets to enhance texture and flavor contrast.
Closing
This Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans is provided by tinsuf. It was designed to be both forgiving for the home baker and impressive on the table. Try the recipe as written first, and then experiment with a splash of bourbon in the glaze or swapping half the pecans for toasted hazelnuts for variation. Enjoy baking, and explore more recipes by tinsuf for approachable, well-tested desserts.
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