Brown Sugar Pound Cake

Brown Sugar Pound Cake is a southern pound cake made with light brown sugar,
a delicious brown sugar glaze and sprinkled with pecans.

 

 

Watch the video for this recipe:

 

Omg when I tell you that you’re going to go crazy for this cake, you are going to go crazy for this cake.

It has just the right balance of light brown sugar and granulated sugar to make it absolutely delicious with the right amount of sweetness.

And this glaze will definitely knock your socks off as well.

 
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The picture of the cake will give you caramel vibes, but it does not taste like caramel. It takes like brown sugar.

Pecans were added into the glaze and sprinkled on top of the cake as well for extra pizazz!!

So let’s go ahead and get into what you’ll need to make this cake…..

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To make the cake:

  • all-purpose flour- sifted
  • unsalted butter– room temperature
  • light brown sugar
  • granulated sugar
  • salt
  • large eggs– room temperature
  • sour cream
  • vanilla
  • baking powder

Image of Brown Sugar Pound Cake - Brown Sugar Pound Cake recipe - Whip It Like Butter
 

Brown sugar glaze:

  • unsalted butter
  • light brown sugar
  • powdered sugar
  • whole milk
  • vanilla
  • chopped pecans

 

Image of Brown Sugar Pound Cake - Brown Sugar Pound Cake recipe - Whip It Like Butter

 

Steps to make this cake: 

  • Preheat your oven to 325 degrees.
  • Using a hand or stand mixer, blend the butter, brown sugar and granulated sugar together on medium speed until creamy.
  • Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
  • Next, add the vanilla extract and mix.
  • Whisk the salt and baking powder into the flour mixture.

 
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To make the cake continued:

 

  • Add the flour mixture 1/2 c to 1 c at a time on low speed until combined alternating with the sour cream. Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
  • Spray a 12 cup bundt pan with non-stick spray.
  • Pour the batter into the pan and spread it evenly.
  • Bake for about an hour and 10 minutes. The cake is done once an inserted toothpick comes out clean.
  • Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool on a wire rack before adding the icing.

 

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To make the glaze: 

  • In a saucepan, add the butter and melt on medium heat.
  • Whisk in the light brown sugar and milk.
  • Cook until the sugar is well blended- approximately 5 minutes.
  • Turn off the heat and add the vanilla extract.

 

Image of Brown Sugar Pound Cake - Brown Sugar Pound Cake recipe - Whip It Like Butter


To make the glaze continued: 

  • Next, whisk in the powdered sugar until blended.
  • Fold in half of the pecans and reserve the rest to top the cake with.
  • Pour the glaze over the cake as desired then sprinkle the top of the cake with the remaining pecans.
  • Serve once the glaze has solidified.

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Last tips for this Brown Sugar Pound Cake…

You don’t want to let your glaze sit too long as it will start to solidify. If it is too thick to pour after mixing add a little more milk- a few splashes at a time.

You’re absolutely going to love this cake!

 

You may also enjoy:

 

Caramel Apple Cake

 

Apple Crisp

 

Cream Cheese and Green Apple Muffins

 

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Image of Brown Sugar Pound Cake - Brown Sugar Pound Cake recipe - Whip It Like Butter
Brown Sugar Pound Cake
Brown Sugar Pound Cake is a southern pound cake made with light brown sugar, a delicious brown sugar glaze and sprinkled with pecans.
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: brown sugar pound cake, pound cake
Servings: 12 people

Ingredients

  • To make the cake:
  • 3 c of all-purpose flour- sifted
  • 1 1/2 c of unsalted butter- room temperature
  • 2 c of light brown sugar
  • 1 c of granulated sugar
  • 1 tsp of salt
  • 5 large eggs- room temperature
  • 1 c of sour cream
  • 1 tbsp of vanilla
  • 1 tsp of baking powder
  • Brown sugar glaze:
  • 1/2 c of unsalted butter
  • 1/2 c of light brown sugar
  • 1/2 c of whole milk
  • 1/2 c of powdered sugar
  • 1/2 c of chopped pecans 
  • 1 tsp of vanilla

Instructions

  • Steps to make this cake: 
  • Preheat your oven to 325 degrees.
  • Using a hand or stand mixer, blend the butter, brown sugar and granulated sugar together on medium speed until creamy.
  • Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
  • Next, add the vanilla extract and mix.
  • Whisk the salt and baking powder into the flour mixture. 
  • Add the flour mixture 1/2 c to 1 c at a time on low speed until combined alternating with the sour cream.
  • Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
  • Spray a 12 cup bundt pan with non-stick spray.
  • Pour the batter into the pan and spread it evenly.
  • Bake for about an hour and 10 minutes. The cake is done once an inserted toothpick comes out clean.
  • Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool on a wire rack before adding the icing.
  • To make the glaze: 
  • In a saucepan, add the butter and melt on medium heat.
  • Whisk in the light brown sugar and milk. Cook until the sugar is well blended- approximately 5 minutes.
  • Turn off the heat and add the vanilla extract.
  • Fold in half of the pecans and reserve the rest to top the cake with.
  • Pour the glaze over the cake as desired then sprinkle the top of the cake with the remaining pecans. 
  • Serve once the glaze has solidified.
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