Brown Sugar Caramel Pound Cake

Brown Sugar Caramel Pound Cake

Ingredients

For the Pound Cake:

3 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable oil

2 cups light brown sugar, packed

1 cup granulated sugar

5 large eggs, room temperature

1 cup sour cream (or plain Greek yogurt)

½ cup whole milk

2 tsp vanilla extract

For the Caramel Glaze:

½ cup (1 stick) unsalted butter

1 cup packed light brown sugar

½ cup heavy cream

1 tsp vanilla extract

Pinch of salt

1 cup powdered sugar (sifted, for thickness)

Instructions

Make the Pound Cake:

Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan.

In a bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, cream butter, oil, brown sugar, and granulated sugar until light and fluffy (3–4 minutes).

Add eggs one at a time, mixing well after each addition.

Mix in sour cream, milk, and vanilla extract.

Gradually add dry ingredients to wet, mixing until just combined.

Pour batter into prepared pan and bake for 75–85 minutes, or until a toothpick inserted comes out clean.

Cool in pan for 15 minutes, then turn onto a wire rack to cool completely.

Make the Caramel Glaze:

In a saucepan over medium heat, melt butter. Add brown sugar and cook for 2 minutes, stirring constantly.

Slowly whisk in heavy cream, bring to a gentle boil, and cook for 2–3 minutes.

Remove from heat and stir in vanilla and a pinch of salt.

Whisk in powdered sugar until smooth and slightly thickened.

Assemble:

Pour warm caramel glaze over the cooled pound cake, letting it drip down the sides.

Optional: sprinkle with chopped toasted pecans for extra flavor.