Caramel Brown Sugar Pound Cake with Candied Pecans

Few desserts combine richness, comfort, and elegance like a perfectly baked pound cake drizzled with golden caramel and topped with sweet, crunchy pecans. This Caramel Brown Sugar Pound Cake with Candied Pecans is a decadent treat that will elevate any occasion. Its buttery, moist crumb, deep caramel flavor, and sweet nut topping make it the ultimate dessert for family gatherings, holiday celebrations, or simply indulging yourself on a cozy afternoon.

Why You’ll Love This Recipe

There are countless pound cake recipes out there, but this version stands apart for several reasons:

• Rich, Buttery Flavor: With three sticks of unsalted butter and a combination of brown and granulated sugar, the cake is deeply flavorful, giving it a luxurious, melt-in-your-mouth texture.

• Perfectly Moist Crumb: The careful balance of milk (or buttermilk) and proper mixing techniques ensures a tender and moist cake. No dry slices here.

• Gourmet Toppings Made Simple: The caramel glaze and candied pecans elevate the cake without requiring complicated techniques or specialty ingredients.

• Stunning Presentation: Baked in a bundt or tube pan, the cake has a beautiful shape that looks as good as it tastes. This makes it perfect for gifting or serving at parties.

• Versatility: You can serve this cake as a simple dessert, pair it with ice cream or whipped cream, or even slice it for breakfast with a cup of coffee.

Every element of this cake is designed to create a harmony of flavor and texture: soft and buttery cake, sweet, silky caramel glaze, and crunchy, caramelized pecans.

Ingredients

For the Pound Cake

• 1 ½ cups (3 sticks) unsalted butter, softened

• 2 ½ cups light brown sugar, packed

• 1 cup granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour, sifted

• 1 tsp baking powder

• ½ tsp salt

• 1 cup whole milk or buttermilk, room temperature

• 2 tsp vanilla extract

• ½ tsp caramel extract (optional, but highly recommended for a richer flavor)

For the Caramel Glaze

• ½ cup (1 stick) unsalted butter

• 1 cup brown sugar

• ¼ cup heavy cream

• 1 tsp vanilla extract

• ½ cup powdered sugar, sifted

For the Caramelized Candied Pecans

• 1 cup pecan halves

• ½ cup brown sugar

• 2 tbsp butter

• 2 tbsp heavy cream or milk

• Pinch of salt

• Optional: ¼ tsp cinnamon or a splash of vanilla for extra flavor

Step-by-Step Preparation

Step 1: Preheat Oven and Prepare Pan

Start by preheating your oven to 325°F (165°C). Grease and flour a large bundt or tube pan thoroughly to ensure the cake doesn’t stick. This step is crucial because pound cakes are dense, and sticking can ruin the final presentation.

Step 2: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together the unsalted butter, brown sugar, and granulated sugar. Beat for 4–5 minutes until the mixture is light, fluffy, and pale in color. Proper creaming incorporates air, which contributes to the cake’s light, tender texture.

Step 3: Add Eggs

Add the eggs one at a time, mixing well after each addition. This allows the eggs to blend fully without curdling the batter. Eggs provide structure, moisture, and richness, so careful incorporation is key to a successful pound cake.

Step 4: Prepare Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Sifting the flour removes any lumps and ensures the baking powder is evenly distributed, preventing dense spots in your cake.

Step 5: Combine Dry Ingredients with Milk

Add the flour mixture to the creamed butter mixture alternately with milk or buttermilk, starting and ending with the flour. Mix gently after each addition until just combined. Overmixing can develop gluten, leading to a tough cake, so careful folding is essential.

Step 6: Add Flavorings

Stir in vanilla extract and, if desired, caramel extract. These extracts enhance the natural sweetness and provide a subtle, irresistible caramel aroma. At this stage, taste a small amount of batter—yes, raw batter!—to appreciate the deep caramel richness.

Step 7: Bake the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary, so start checking at 1 hour 10 minutes to avoid overbaking.

Step 8: Cooling

Allow the cake to cool in the pan for 15 minutes. Then, gently remove it from the pan and place it on a wire rack to cool completely. Cooling is essential for setting the structure and making it easier to pour the glaze without it sliding off.

Preparing the Caramel Glaze

The caramel glaze is what transforms this cake from delicious to decadent.

1. Melt butter in a saucepan over medium heat.

2. Stir in brown sugar and heavy cream and bring the mixture to a boil while stirring constantly.

3. Boil for 2 minutes, then remove from heat.

4. Add vanilla extract and powdered sugar, stirring until smooth.

5. Allow the glaze to cool slightly before pouring it evenly over the cooled cake.

The glaze will thicken as it cools, forming a luscious coating that clings perfectly to each slice.

Making Caramelized Candied Pecans

1. In a nonstick skillet, melt butter and brown sugar over medium heat until bubbly.

2. Stir in heavy cream or milk and salt, cooking for another minute until slightly thickened.

3. Add pecans, stirring constantly for 3–4 minutes until they are fully coated, sticky, and glossy.

4. Spread the pecans on parchment paper to cool and harden slightly.

5. Once cooled, sprinkle or pile the pecans generously over the caramel-glazed cake.

Candied pecans can be made ahead of time, making this cake easy to prepare for guests or special occasions.

Serving Suggestions

• Slice and serve at room temperature or slightly warm.

• Pair with vanilla ice cream or fresh whipped cream for extra indulgence.

• Perfect for holiday gatherings, birthday celebrations, or weekend coffee treats.

• Consider serving alongside a cup of hot coffee, tea, or cocoa to complement the caramel notes.

Tips for Perfect Results

• Ensure butter and eggs are at room temperature to avoid curdling and to ensure smooth batter.

• Sift the flour to remove lumps and incorporate air, giving the cake a lighter texture.

• Avoid overmixing after adding flour to keep the cake tender.

• Use high-quality brown sugar for richer flavor.

• Caramel extract is optional but adds a deep, buttery caramel flavor that elevates the cake.

• Candied pecans can be prepared a day ahead and stored in an airtight container for convenience.

Prep and Cook Time

• Prep Time: 20 minutes

• Bake Time: 1 hour 25 minutes

• Cooling & Glazing: 30–40 minutes

• Total Time: Approximately 2 hours 25 minutes

Nutritional Information (per slice, estimated for 12 slices)

• Calories: 520 kcal

• Protein: 6 g

• Sodium: 210 mg

This pound cake is a rich, indulgent treat. Nutritional values are approximate and will vary depending on the exact brands and ingredients used.

Frequently Asked Questions

Q: Can I substitute other nuts for the topping?
A: Yes! Walnuts, almonds, or even hazelnuts work beautifully in place of pecans.

Q: Can I make this cake gluten-free?
A: Absolutely. Substitute all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but the flavor remains rich and delicious.

Q: Can the caramel glaze be stored?
A: Yes, store in a sealed container in the refrigerator for up to one week. Reheat gently before drizzling over the cake.

Q: Can I freeze this cake?
A: Yes. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Q: Can I make mini cakes or cupcakes with this recipe?
A: Definitely! Reduce the baking time to 25–30 minutes for cupcakes or 50–60 minutes for smaller bundt pans. Always check doneness with a toothpick.

Conclusion

This Caramel Brown Sugar Pound Cake with Candied Pecans is a showstopper dessert that combines classic flavors with a touch of gourmet elegance. Its moist, buttery crumb, rich caramel glaze, and crunchy candied pecans create a luxurious eating experience that is both comforting and impressive.

Whether you are preparing a special dessert for friends and family or treating yourself to a rich, indulgent slice, this pound cake delivers exceptional flavor and texture. The combination of buttery cake, sweet caramel, and nutty crunch ensures that each bite is memorable and satisfying.

With a little preparation and patience, this recipe will become a go-to for celebrations, holidays, and everyday indulgence. It is truly a dessert that embodies warmth, comfort, and sophistication—all in one slice.

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