This straightforward and scrumptious Brown Sugar Pound Cake is the right go-to dessert. It’s extremely moist and delicate with a tremendous crumb, and incredible taste from brown sugar, butter, cinnamon, and a caramel glaze.
Why we Love It
- Easy substances
- Fantastic brown sugar taste
- Bitter Cream provides richness and enhances the feel
- Delicate, tremendous crumb
- Nice for birthdays, potlucks, holidays, and extra.
Components for Brown Sugar Pound Cake
You’ll find the full, printable recipe card on the backside of this publish. Here’s a fast have a look at our key substances.
- Unsalted Butter
- Brown Sugar: We used gentle brown
- White Sugar
- Eggs
- Cake Flour creates a young crumb because of the decrease protein content material
- Baking Powder & Salt
- Cinnamon completely enhances the brown sugar taste
- Vanilla
- Bitter Cream provides moisture and richness. We suggest “full fats”.
*Discover our caramel glaze substances within the recipe card!
The best way to Make Brown Sugar Pound Cake
You’ll find the total, printable recipe card on the backside of this publish. Here’s a fast have a look at our steps.
- Grease and flour a tube pan. Preheat oven to 325 levels F
- In a separate bowl whisk the flour, cinnamon, and baking powder to mix, put aside for later.
- Cream the butter with the paddle attachment in your mixer. Then, regularly add the sugar and beat on medium pace till gentle and fluffy 3 to five minutes.
- Add the eggs separately mixing after every to include.
- Add the vanilla extract.
- Whereas mixing at low pace, add the flour combination alternately with the bitter cream to the butter, sugar, & egg combination. Start and finish with the dry substances. (I add the flour combination 3 times and the bitter cream twice). Combine simply till integrated.
- Bake at 325 levels for 60-70 minutes -Baking instances could fluctuate and so test on the cake because it nears the 1 hour mark.
- This makes roughly 8-8.5 cups of batter.
- Enable to chill within the pan for about 10 minutes earlier than flipping out onto wire rack.
Caramel Glaze
This cake tastes nice all by itself, however we added our go-to caramel glaze to decorate it up a bit, and add one other layer of taste.
To make the glaze, merely warmth the substances in a saucepan on the stovetop (butter, brown sugar, heavy cream, pinch of salt, and vanilla). *A bit of sunshine corn syrup helps to stop sugar crystals from forming.
Warmth the combination till it begins boiling, then flip all the way down to a simmer for six minutes. Enable to chill earlier than using- it’ll thicken as much as a pleasant glazing consistency.
As soon as the cake has cooled, and the glaze has cooled to the specified consistency, it’s time to enhance!
You’ll be able to spoon the glaze over the cooled cake, or for extra management, spoon it right into a disposable piping bag and snip the tip away. As an non-compulsory step, we sprinkled on some crushed, toasted pecans.
That is such a GOOD brown sugar pound cake. We hope that you just take pleasure in it as a lot as now we have!
Extra Pound Desserts
We now have many extra pound desserts to share with you! A few of our hottest are our Lemon Pound Cake, Buttermilk Pound Cake, Basic Pound Cake, Pineapple Pound Cake, and Strawberry Shortcake Cake from Pound Cake.
Thanks a lot for stopping by right this moment. Be sure to take a look at our full assortment of cake recipes, together with many extra pound desserts and bundt desserts! We even have a whole lot of enjoyable cake adorning tutorials to share with you.
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Grease and flour a tube pan. Preheat oven to 325 levels F
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In a separate bowl whisk the flour, cinnamon, and baking powder to mix, put aside for later.
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Cream the butter with the paddle attachment in your mixer, regularly add the white and brown sugar and beat till gentle and fluffy 3 to five minutes.
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Add the eggs separately mixing after every to include.
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Add the vanilla extract.
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Whereas mixing at low pace, add the flour combination alternately with the bitter cream to the butter, sugar, & egg combination. Start and finish with the dry substances. (I add the flour combination 3 times and the bitter cream twice). Combine simply till integrated.
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Bake at 325 levels for 70-74 minutes. Baking instances could fluctuate and so test on the cake because it nears the 1 hour mark. When an inserted toothpick comes out clear or with only a few moist crumbs hooked up, it’s prepared.
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This makes roughly 8-8.5 cups of batter.
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Enable to cool within the pan for about 10 minutes on a wire rack earlier than turning it out.
Caramel Glaze
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Utilizing a medium measurement saucepan (deep sufficient to stop boil over) soften the butter over medium warmth.Add the brown sugar and the remaining substances and warmth on medium excessive warmth.
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Stir to mix, attempt to preserve combination off the perimeters of the pan. As soon as the combination begins to boil, cut back the warmth to low. Simmer for six minutes, checking usually to make it possible for it’s not going to boil over. It ought to nonetheless be effervescent.
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After 6 minutes, take away from warmth.Remember the fact that the caramel with thicken up a bit because it cools. You’ll be able to pour it into an extended glass casserole dish in order for you it to chill extra shortly. We frequently refrigerate to chill it off as properly.
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Makes about 1 cup caramel sauce. It may be saved within the fridge in an hermetic container as much as 2 weeks.
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As soon as the cake and caramel have cooled, you possibly can both spoon the caramel over the cake, or for extra management, add to a disposable piping bag with the tip snipped away or to a ziplock bag with a little bit of the nook snipped away and drizzle onto the cake.
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Prime with crushed toasted pecans if you would like!
This cake will be baked prematurely and frozen for as much as three months if wrapped correctly. We wrap the the cake with a layer or two of plastic wrap, adopted by aluminum foil. To thaw, transfer to the wrapped cake to the fridge the night time earlier than you want it. Then, take away from the fridge the subsequent morning and proceed to thaw.
