Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

There’s something undeniably comforting about a dense, moist pound cake, and when you elevate it with rich brown sugar, a dreamy caramel glaze, and crunchy candied pecans, you create a dessert that’s absolutely irresistible. The Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans is a soul-warming indulgence perfect for holidays, family gatherings, or simply treating yourself to something special. Its rich caramel notes, velvety crumb, and nutty crunch come together to offer a stunning balance of flavors and textures. Whether served warm or at room temperature, this cake is a showstopper on any dessert table.

Ingredients

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, room temperature

• 2 cups light brown sugar, packed

• 1 cup granulated sugar

• 5 large eggs, room temperature

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup whole milk

• 1 tbsp pure vanilla extract

• 1 ½ cups chopped pecans

• 1 cup finely chopped apples (optional but recommended for moisture and flavor)

For the Caramel Glaze:

• 1 cup packed brown sugar

• ½ cup unsalted butter

• ¼ cup heavy cream

• 1 tsp vanilla extract

• Pinch of sea salt (optional for salted caramel flavor)

For the Candied Pecans:

• 1 ½ cups whole pecan halves

• ½ cup granulated sugar

• 2 tbsp water

• ½ tsp cinnamon

• Pinch of salt

Preparation

Step 1: Prepare the Pound Cake Batter

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan generously.

2. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 5–7 minutes on medium speed.

3. Add the eggs one at a time, beating well after each addition.

4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

5. Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low speed to avoid overmixing.

6. Stir in the vanilla extract, then fold in the chopped pecans and apples (if using).

Step 2: Bake the Cake

1. Pour the batter into the prepared bundt pan and spread it evenly.

2. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

3. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Step 3: Make the Caramel Glaze

1. In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream.

2. Stir constantly until the mixture comes to a boil.

3. Boil gently for 3–5 minutes until slightly thickened.

4. Remove from heat, stir in the vanilla extract (and sea salt if using), then let it cool for 5–10 minutes to thicken slightly before pouring over the cooled cake.

Step 4: Prepare the Candied Pecans

1. Line a baking sheet with parchment paper.

2. In a non-stick skillet over medium heat, combine the sugar, water, cinnamon, and salt.

3. Stir until the sugar dissolves, then add the pecan halves.

4. Cook, stirring frequently, until the mixture thickens and coats the pecans (about 5–7 minutes).

5. Transfer pecans to the lined baking sheet and separate them with a fork. Let cool completely.

Step 5: Assemble the Cake

1. Once the cake has cooled and glaze is slightly thickened but still pourable, pour the caramel glaze generously over the top.

2. Sprinkle the candied pecans on top of the glaze before it sets.

3. Let the glaze drip down naturally for a beautiful, rustic presentation.

Variation

• Apple Cinnamon Twist: Add 1 tsp of ground cinnamon to the batter and include chopped apples for a warm, spiced flavor.

• Bourbon Caramel: Add 1–2 tablespoons of bourbon to the caramel glaze for a rich, adult version.

• Chocolate Chip Addition: Mix in 1 cup of mini semi-sweet chocolate chips to the batter for a deeper flavor contrast.

COOKING Note

Do not overbake the cake — the moist texture is what makes it so delightful. Check at the 75-minute mark by inserting a toothpick into the center. It should come out with a few moist crumbs, not completely clean.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or whipped cream.

• Pair with a hot cup of coffee, a glass of milk, or spiced chai.

• For special occasions, top with a light dusting of powdered sugar or drizzle extra caramel sauce before serving.

Tips

• Always use room temperature ingredients to ensure the batter blends smoothly.

• Use good quality butter and vanilla extract – they make a big difference in the cake’s flavor.

• For a smooth glaze, don’t let it sit too long after cooking. Pour while warm but not too hot.

• Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.

• Toast the pecans before folding them into the batter for a nuttier, deeper flavor.

Prep Time: 25 minutes

Cooking Time: 80 minutes

Total Time: Approximately 1 hour 45 minutes

Nutritional Information (Per slice, based on 12 servings)

• Calories: ~620

• Protein: 6g

• Sodium: 210mg

• Carbohydrates: 75g

• Sugars: 52g

• Fat: 34g

• Saturated Fat: 16g

• Cholesterol: 110mg

• Fiber: 2g

FAQs

Q: Can I freeze this cake?

A: Yes! Wrap the unglazed cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and glaze before serving.

Q: What can I use instead of pecans?

A: Walnuts or chopped almonds work well. For a nut-free version, try sunflower seeds or simply omit the nuts.

Q: How do I prevent my cake from sticking to the bundt pan?

A: Use a baking spray that contains flour, or grease with butter and dust with flour generously, ensuring you get into every nook of the pan.

Q: Can I make it gluten-free?

A: Yes, substitute a 1:1 gluten-free all-purpose flour blend. Make sure the blend includes xanthan gum for best results.

Q: Is this cake overly sweet?

A: It is rich and sweet due to the caramel and brown sugar, but the salt in the pecans and optional sea salt in the glaze help balance the sweetness.

Conclusion

The Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans is more than a dessert — it’s a decadent experience. Every bite is rich, buttery, and bursting with the toasty warmth of brown sugar and pecans, finished with a luxurious caramel glaze that elevates the entire treat. Whether you’re baking it for a holiday gathering, a dinner party, or a cozy weekend in, this pound cake is sure to impress and satisfy. With its perfect balance of sweetness, texture, and flavor, it earns a permanent spot in any baker’s collection.

Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

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• Author: Imili Johnson
• Total Time: Approximately 1 hour 45 minutes

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Ingredients

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Ingredients

For the Cake:

• 1 ½ cups (3 sticks) unsalted butter, room temperature

• 2 cups light brown sugar, packed

• 1 cup granulated sugar

• 5 large eggs, room temperature

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup whole milk

• 1 tbsp pure vanilla extract

• 1 ½ cups chopped pecans

• 1 cup finely chopped apples (optional but recommended for moisture and flavor)

For the Caramel Glaze:

• 1 cup packed brown sugar

• ½ cup unsalted butter

• ¼ cup heavy cream

• 1 tsp vanilla extract

• Pinch of sea salt (optional for salted caramel flavor)

For the Candied Pecans:

• 1 ½ cups whole pecan halves

• ½ cup granulated sugar

• 2 tbsp water

• ½ tsp cinnamon

• Pinch of salt

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Instructions

Preparation

Step 1: Prepare the Pound Cake Batter

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan generously.

2. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. This should take about 5–7 minutes on medium speed.

3. Add the eggs one at a time, beating well after each addition.

4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

5. Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low speed to avoid overmixing.

6. Stir in the vanilla extract, then fold in the chopped pecans and apples (if using).

Step 2: Bake the Cake

1. Pour the batter into the prepared bundt pan and spread it evenly.

2. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

3. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Step 3: Make the Caramel Glaze

1. In a saucepan over medium heat, combine the brown sugar, butter, and heavy cream.

2. Stir constantly until the mixture comes to a boil.

3. Boil gently for 3–5 minutes until slightly thickened.

4. Remove from heat, stir in the vanilla extract (and sea salt if using), then let it cool for 5–10 minutes to thicken slightly before pouring over the cooled cake.

Step 4: Prepare the Candied Pecans

1. Line a baking sheet with parchment paper.

2. In a non-stick skillet over medium heat, combine the sugar, water, cinnamon, and salt.

3. Stir until the sugar dissolves, then add the pecan halves.

4. Cook, stirring frequently, until the mixture thickens and coats the pecans (about 5–7 minutes).

5. Transfer pecans to the lined baking sheet and separate them with a fork. Let cool completely.

Step 5: Assemble the Cake

1. Once the cake has cooled and glaze is slightly thickened but still pourable, pour the caramel glaze generously over the top.

2. Sprinkle the candied pecans on top of the glaze before it sets.

3. Let the glaze drip down naturally for a beautiful, rustic presentation.

• Prep Time: 25 minutes
• Cook Time: 80 minutes

Nutrition

• Calories: ~620
• Sugar: 52g
• Sodium: 210mg
• Fat: 34g
• Saturated Fat: 16g
• Carbohydrates: 75g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 110mg