Description
A rich, moist Southern-style pound cake infused with dark brown sugar and topped with a velvety caramel glaze.
Ingredients
1.5 cups unsalted butter, softened
2 cups dark brown sugar, packed
1 cup granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
1/2 cup butter (for glaze)
1 cup brown sugar (for glaze)
1/4 cup heavy cream (for glaze)
Instructions
Step 1: Preheat your oven to 325°F and thoroughly grease and flour a 10-cup Bundt pan.
Step 2: Cream the 1.5 cups butter, 2 cups brown sugar, and granulated sugar in a stand mixer for 5-7 minutes until fluffy.
Step 3: Incorporate eggs one at a time, ensuring each is fully blended before adding the next.
Step 4: Whisk together flour, baking powder, and salt in a separate bowl.
Step 5: Alternately add dry ingredients and milk to the butter mixture, beginning and ending with flour.
Step 6: Stir in the vanilla extract by hand until just combined.
Step 7: Transfer batter to the pan and bake for 65-75 minutes until a tester comes out clean.
Step 8: For the glaze, boil butter, brown sugar, and cream in a small pot for 2 minutes, then drizzle over the cooled cake.
Notes
Always use room temperature eggs and butter to ensure the batter emulsifies properly and the cake rises as expected.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 455 kcal
- Sugar: 44g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
