A moist, molasses-rich pound cake topped with a nutty brown butter pecan glaze ready in 90 minutes.
Here in Austin, we appreciate desserts with depth. While a standard vanilla Bundt cake is undeniably classic, swapping refined white sugar for packed brown sugar changes the entire personality of the bake. This Brown Sugar Pound Cake is not just sweet; it is rich, complex, and boasts a deep caramel-like flavor profile that feels distinctly Southern. The crumb is denser and moister than a traditional pound cake, thanks to the molasses in the sugar and the addition of sour cream. When topped with a browned butter glaze toasted with local pecans, it transforms into a centerpiece that smells like a warm bakery on a cold morning.
Because brown sugar contains molasses and moisture, it is heavier and denser than granulated sugar. This means it does not aerate as easily during the creaming process. You must beat the butter and brown sugar for the full 5 to 7 minutes until it looks pale and fluffy. If you rush this step, your cake will be heavy, greasy, and may collapse in the center.
The Ultimate Caramel-Infused Bundt
Why You'll Love This Recipe
- Deep Flavor: The brown sugar creates a natural butterscotch or caramel flavor within the cake without needing artificial extracts.
- Incredible Moisture: Brown sugar is hygroscopic (it attracts water), which, combined with sour cream, ensures this cake stays moist for days.
- Nutty Brown Butter: The glaze isn't just sweet; browning the butter adds a savory, toasted hazelnut note that cuts through the sugar.
- Southern Crunch: The pecans in the glaze provide a necessary textural contrast to the velvet-soft cake crumb.
Ingredients
To achieve that dense yet tender crumb, the temperature and quality of ingredients are paramount.
- Unsalted Butter: 1-½ cups (3 sticks), softened. Using unsalted allows you to control the salt level, which is crucial when working with caramel flavors.
- Brown Sugar: 2-¼ cups packed light brown sugar. You can use dark brown sugar for a stronger molasses taste, but light brown is the standard for a golden color.
- Eggs: 5 large eggs, strictly at room temperature to prevent the batter from curdling.
- Sour Cream: 1 cup full-fat sour cream. This provides acidity to tenderize the gluten and fat for richness.
- All-Purpose Flour: 3 cups. Spoon and level it to avoid a dry cake.
- Leavening: 1 teaspoon baking powder gives just enough lift to support the heavy sugar.
- Glaze Components: You will need an additional 3 tablespoons of butter, ¼ cup chopped pecans, confectioners' sugar, and half-and-half cream.
How to Make Brown Sugar Pound Cake
Prepare the Pan and Oven
Preheat your oven to 350°F. Thoroughly grease and flour a 10-inch fluted tube (Bundt) pan. Because this cake is high in sugar, it is prone to sticking, so be aggressive with the greasing or use a baking spray containing flour.
Cream the Butter and Sugar
In a large bowl or stand mixer, cream the softened butter and packed brown sugar. Beat on medium-high speed for 5 to 7 minutes. The mixture should increase in volume and become paler in color.
Add Eggs and Flavor
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure the heavy butter mixture at the bottom is incorporated. Beat in the 2 teaspoons of vanilla extract.
The Alternating Method
In a separate medium bowl, whisk together the flour, baking powder, and salt. Reduce the mixer speed to low. Add the flour mixture alternately with the sour cream, starting and ending with the flour (3 additions of flour, 2 of sour cream). Mix only until the flour streaks disappear. Overmixing here creates a tough cake.
Bake
Transfer the thick batter to the prepared pan and smooth the top. Bake for 55 to 65 minutes. The cake is done when a toothpick inserted near the center comes out clean or with a few moist crumbs. The top should be a deep golden brown.
Cool
Let the cake cool in the pan for exactly 10 minutes. Invert it onto a wire rack to cool completely.
Make the Brown Butter Glaze
While the cake cools, make the glaze. In a small saucepan over medium heat, melt the 3 tablespoons of butter with the chopped pecans. Cook, stirring constantly, until the butter foams and turns a light golden brown and smells nutty (about 4-5 minutes). Do not let it burn.
Glaze the Cake
Pour the hot butter and nut mixture into the confectioners' sugar in a small bowl. Add the vanilla, dash of salt, and enough half-and-half (start with 2 tablespoons) to reach a thick drizzling consistency. Spoon the glaze over the cooled cake, letting it drip down the fluted sides.
Common Mistakes to Avoid
- Using Cold Sour Cream: If you add cold sour cream to the creamed butter, the fat will seize up, creating a broken, curdled batter that won't rise evenly.
- Burning the Glaze Butter: Brown butter goes from nutty to burnt in seconds. Once you smell the nuttiness and see the foam subside, remove it from the heat immediately.
- Under-baking: Brown sugar cakes can be deceptive because they brown quickly on top. Rely on the toothpick test, not the color of the crust.
Tips and Tricks for Success
- Toasting Pecans: By cooking the pecans in the butter as it browns, you are essentially frying them, which makes them crunchier and more flavorful than simply stirring them in later.
- Room Temperature Eggs: To warm eggs quickly, place them in a bowl of warm (not hot) water for 5 minutes before cracking.
- Cake Release: If the cake feels stuck after cooling for 10 minutes, gently tap the sides of the pan on the counter and run a flexible offset spatula around the very top edge to break the seal.
Variations
- Bourbon Glaze: Swap one tablespoon of the half-and-half in the glaze for a good Kentucky bourbon or a Texas whiskey for a boozy kick.
- Cinnamon Swirl: Mix ¼ cup sugar with 1 tablespoon cinnamon. Pour half the batter into the pan, sprinkle the cinnamon sugar, and top with the remaining batter.
- Coffee Infusion: Add 1 teaspoon of espresso powder to the glaze to create a "caramel macchiato" flavor profile.
How to Serve
This cake is sturdy and rich. Serve thin slices with a cup of dark roast coffee or unsweetened tea. A dollop of unsweetened whipped cream helps balance the sweetness of the glaze.
Make Ahead and Storage
- Aging: Like most high-fat cakes, this tastes even better the next day as the flavors meld and the moisture distributes.
- Storage: Store at room temperature in a cake dome or airtight container for up to 4 days.
- Freezing: Slice the unglazed cake and wrap tightly in plastic and foil. Freeze for up to 3 months. Glaze fresh after thawing.
Recipe Notes / What I Learned
During testing, I found that using dark brown sugar creates a cake that is almost fudge-like in density, while light brown sugar keeps it fluffier. I prefer light brown sugar for the cake batter but sometimes add a pinch of molasses to the glaze for color.
Nutrition Snapshot
One slice (approx 1/12 of cake) contains roughly 480 calories, 22g fat, and 65g carbohydrates.
Brown Sugar Pound Cake
Equipment
- 10-in. fluted tube pan greased and floured
- Large bowl
- Electric mixer
- Small bowl
- Whisk
- Wire rack
- Small saucepan
Ingredients
Group: Cake
- 1-½ cups unsalted butter, softened
- 2-¼ cups packed brown sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sour cream
Group: Glaze
- 3 tablespoons unsalted butter
- ¼ cup chopped pecans
- 1 cup confectioners' sugar
- ¼ teaspoon vanilla extract
- Dash salt
- 2 to 3 tablespoons half-and-half cream
Instructions
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
- Cream 1-½ cups butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in 2 teaspoons vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Transfer to prepared pan.
- Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
- For glaze, combine 3 tablespoons butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add ¼ teaspoon vanilla, a dash of salt and enough half-and-half cream to reach a drizzling consistency.
- Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.
Notes
Nutrition
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, full-fat plain Greek yogurt is an excellent substitute and provides the same tangy acidity and moisture.
Why did my cake sink in the middle?
This usually happens if the cake was underbaked, or if the oven door was opened too early during the baking process, causing the structure to collapse before it set.
Can I bake this in loaf pans?
Yes. This recipe yields enough batter for two standard 8x4-inch loaf pans. Reduce the baking time to roughly 45-50 minutes.
