Tips to Make Caramel Brown Sugar Pound Cake
Use Quality Ingredients: The quality of your butter, eggs, and flour can make a noticeable difference in taste. Opt for organic and fresh ingredients whenever possible.
Room Temperature Ingredients: For the butter and eggs to blend seamlessly, ensure they are at room temperature. This helps create a lighter, fluffier batter.
Don’t Overmix: When adding the flour mixture and milk, mix just until combined. Overmixing can lead to a dense cake.
Check for Doneness: Use the toothpick test to check if the cake is fully baked. If the toothpick comes out clean or with a few moist crumbs, it’s done!
Customize Your Nuts: If pecans aren’t your favorite, feel free to experiment with other nuts like walnuts or almonds. Just keep the caramelization process the same.
Let It Cool: After baking, allow the cake to cool in the pan for about 10-15 minutes before inverting it. This helps maintain shape and prevents breakage.
Healthy Notes About Caramel Brown Sugar Pound Cake
While this cake is undoubtedly a treat, there are healthier aspects worth noting:
Nuts for Nutrition: Pecans are not just delicious; they’re also packed with nutrients. They’re a good source of healthy fats, protein, fiber, and essential vitamins and minerals, including Vitamin E, magnesium, and zinc.
Brown Sugar Benefits: Using brown sugar can be a healthier alternative to white sugar. It contains molasses, which provides trace minerals like calcium, potassium, and iron.
Homemade: Making dessert at home allows you to control the ingredients. You can reduce sugar or use alternative sweeteners to suit your dietary preferences.
Balance with Fresh Fruits: Pairing your cake with fresh fruit adds vitamins, antioxidants, and fiber to your dessert plate. Berries, for instance, are high in antioxidants and low in calories.
Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans
Equipment
- 10-inch Bundt or Tube Pan
- Electric Mixer
- Saucepan
- Skillet
- Cooling Rack
Ingredients
Pound Cake
- 1 cup unsalted butter softened (2 sticks)
- 1/2 cup vegetable shortening or substitute with butter for extra richness
- 2 1/2 cups light brown sugar packed
- 1/2 cup granulated sugar
- 5 large eggs room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream or buttermilk for tang
- 2 tsp vanilla extract
Caramel Glaze
- 1/2 cup unsalted butter 1 stick
- 1 cup light brown sugar packed
- 1/2 cup heavy cream or evaporated milk
- 1 tsp vanilla extract
- 2 cups powdered sugar sifted
Caramelized Candied Pecans
- 1 1/2 cups pecan halves
- 1/2 cup granulated sugar
- 2 tbsp butter
- 1–2 tbsp water
- pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream butter, shortening, brown sugar, and granulated sugar until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to the creamed mixture alternately with sour cream, beginning and ending with flour. Mix just until combined, then stir in vanilla.
- Pour the batter into the prepared pan, smooth the top, and bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
- For the caramel glaze: melt butter in a saucepan over medium heat. Stir in brown sugar and cook for 2 minutes.
- Add heavy cream and bring to a gentle boil. Simmer for 2–3 minutes until smooth, then remove from heat.
- Let the mixture cool for 5 minutes, then whisk in vanilla and powdered sugar until smooth and pourable.
- For the candied pecans: heat sugar, butter, and water in a skillet until bubbly.
- Add pecans and stir constantly until coated and caramelized, about 4–5 minutes. Spread on parchment paper, sprinkle with salt, and let cool.
- To assemble: place the cooled pound cake on a serving plate. Pour the caramel glaze over the top, letting it drip down the sides.
- Sprinkle the candied pecans generously over the glaze while it’s still tacky. Let the glaze set before slicing and serving.
Notes
Variation
While the classic Caramel Brown Sugar Pound Cake with Candied Pecans is a showstopper on its own, don’t hesitate to experiment with variations!
Gluten-Free Version: Swap out the all-purpose flour for a gluten-free flour blend. Many blends work well for cakes, helping to achieve a similar texture without the gluten.
Add Spices: Incorporate ground spices, such as cinnamon or nutmeg, into the batter for a warm, spiced cake.
Chocolate Addition: If you love chocolate, fold in some chocolate chips into the batter, or drizzle melted chocolate over the cake after topping it with the pecans.
Fruity Twist: For a fruity flavor, add some mashed bananas or finely grated zests from citrus fruits like lemon or orange.
Similar recipes :
Best-Ever Apple Pecan Cake With Caramel Glaze – Sweet, Nutty & Irresistible
Homemade Salted Caramel Recipe
Gooey Apple Caramel Bombs
FAQs
1. Can I use salted butter instead of unsalted?
Using salted butter is fine! Just omit the added salt in the recipe. However, unsalted butter is often recommended in baked goods, as it allows you to control the salt level exactly.
2. Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day as the flavors meld together. Just be sure to store it properly as outlined above.
3. Can I substitute brown sugar with white sugar?
You can use white sugar as a substitute, but the flavor will be less caramel-like. The brown sugar contributes to the moist texture and richer flavor. Consider adding a tablespoon of molasses to mimic the flavor profile if using white sugar.
4. How can I tell when the cake is done baking?
As mentioned, use the toothpick test! Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, your cake is ready.
5. What if my cake sinks in the middle?
A cake sinking in the middle can result from a few things: overmixing, adding too many leavening agents, or opening the oven door too early. To prevent this, be gentle when mixing and avoid peeking until the baking time is near completion.
Enjoy every moment spent making and sharing this delightful Caramel Brown Sugar Pound Cake with Candied Pecans. It’s more than just a dessert – it’s an experience filled with warmth, comfort, and lasting memories. Happy baking!