Brown Sugar Pound Cake
Rich & moist with a deep, sweet buttery flavor, this Brown Sugar Pound Cake with brown sugar glaze is fancy enough for guests but easy enough for every day.
Servings: 12
Calories: 710kcal
Ingredients
For the cake:
- 1 ½ cups unsalted butter room temperature (12 ounces)
- 2 cups firmly packed light brown sugar 440 grams
- 1 cup granulated sugar 200 grams
- 1 teaspoon maple flavoring 5 grams
- 1 teaspoon vanilla extract 5 grams
- 5 large eggs room temperature
- 3 cups all-purpose flour 390 grams
- 1 teaspoon salt 6 grams
- 1 teaspoon baking powder 4 grams
- ½ cup sour cream 125 grams
- ½ cup 2% milk 4 ounces
For the glaze:
- ¼ cup unsalted butter room temperature (2 ounces)
- ½ cup firmly packed brown sugar 110 grams
- 2 tablespoons heavy cream 30 grams
- ⅔ cup powdered sugar sifted, 87 grams
- 1/2 cup chopped pecans
Instructions
Make the cake:
- Preheat the oven to 325º Fahrenheit. Grease a 12 cup bundt cake pan with shortening, then dust with flour. You can also use Baker’s Joy cake release spray or a homemade cake release.
- In a large bowl and using a hand mixer, cream together the butter and sugars for 2 minutes, scraping the sides of the bowl as needed. 1 ½ cups unsalted butter, 2 cups firmly packed light brown sugar, 1 cup granulated sugar
- Add in the maple and vanilla. Mix again. Add in the eggs, one at a time, mixing between each addition. 1 teaspoon maple flavoring, 1 teaspoon vanilla extract, 5 large eggs
- Add half of the flour, then all of the salt and baking powder. Mix until nearly combined. 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder
- Add the sour cream and mix again. Then add the remaining flour and mix. ½ cup sour cream
- Lastly, add the milk and mix just until the milk is all mixed in the the batter is uniform, scraping the sides of the bowl as needed. ½ cup 2% milk
- Pour the batter into the prepared pan. Spread the top with a spatula so that it is even in the pan. Tap the pan a couple of times on the counter to settle the batter.
- Bake for 70-80 minutes or until the cake tests done. Check the cake at 40 minutes. If it looks like it is getting too dark on top, place a piece of foil over the top of the cake to prevent it from getting too brown. If you have an internal probe thermometer, the cake should test about 210º Fahrenheit.
- Allow the cake to cool in the pan for just 5 minutes, then turn it out onto a wire rack to cool completely.
Make the glaze:
- While the cake is cooling, prepare the glaze. You’ll want to pour the glaze right after you make it, so if you want the cake totally cooled off, let it mostly cool before starting the glaze.
- In a small saucepan, melt the butter. Add the brown sugar and cook over low heat. Whisk constantly, for 2 minutes. ¼ cup unsalted butter, ½ cup firmly packed brown sugar
- Add the heavy cream and bring the mixture to a boil. Stir constantly. As soon as the mixture starts to boil, remove it from the heat. Mix in the powdered sugar until the glaze is smooth. 2 tablespoons heavy cream, ⅔ cup powdered sugar
- Immediately drizzle the glaze over the cake.
- Then immediately sprinkle or press pecan bits on top of the glaze. It sets quickly, so you may have to press them in to get them to stick. 1/2 cup chopped pecans
Video
Notes
- Using room temperature ingredients helps mix the cake together better.
- If your pan is dark colored, it may take a little less time to bake. I used a light colored, non-stick bundt cake pan.
- Store in an airtight container at room temperature.
Nutrition
Calories: 710kcal | Carbohydrates: 94g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 254mg | Potassium: 214mg | Fiber: 1g | Sugar: 69g | Vitamin A: 1049IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg