Brown Sugar Pound Cake with Pecans and Buttery Glaze Recipe

I am so excited to share my absolute favorite indulgence with you: this Brown Sugar Pound Cake with Pecans and Buttery Glaze Recipe. From the very first bite, you’ll taste the rich molasses undertones of brown sugar mingling beautifully with buttery pecans, all wrapped up in an irresistibly moist pound cake. The sweet, glossy glaze ties it all together perfectly, creating a dessert that feels like a warm hug from the inside out. This cake isn’t just delicious; it’s also incredibly easy to make, which makes it a wonderful treat to whip up for family gatherings, holidays, or just because you deserve a little sweetness in your day.

Why You’ll Love This Brown Sugar Pound Cake with Pecans and Buttery Glaze Recipe

When I first baked this Brown Sugar Pound Cake with Pecans and Buttery Glaze Recipe, I was amazed at how the flavors came together in such a harmonious way. The brown sugar gives the cake a deep, caramel-like richness that’s not overpowering but lingers gently with each bite. The chopped pecans add the perfect crunch, providing a beautiful contrast to the moist, tender crumb. And let me tell you, the buttery glaze is the soul of this recipe — it glistens on top, adding a luscious sweetness that’s almost addictive.

What I truly adore about this recipe is how straightforward it is. Even on busy days, I find I can come home, assemble the batter quickly, and trust the oven to do its magic. It’s a simple list of ingredients that you likely have in your pantry, but each component plays a vital role in the overall texture, flavor, and look of the cake. Plus, it’s incredibly versatile — perfect for casual get-togethers, a cozy afternoon coffee break, or even a festive holiday centerpiece. I always feel proud serving this cake because it strikes that beautiful balance between homemade comfort and a little bit of elegance.

Ingredients You’ll Need

All the ingredients for this cake are simple but essential, each bringing something important to the table. The butter and sugars provide the richness and perfect sweetness, the sour cream keeps the cake moist and tender, and the pecans add a delightful crunch and nuttiness. Every single item fits perfectly into this delicious puzzle.

• Unsalted Butter (1 ½ cup): Make sure it’s softened so it creams easily with the sugars for a fluffy cake base.
• Light Brown Sugar (2 ¼ cup): Packed tightly to give that rich molasses flavor that makes this cake stand out.
• Granulated Sugar (½ cup): Balances the sweetness and works with brown sugar to create that tender crumb.
• Vanilla Extract (1 tablespoon): Adds a warm, sweet aroma that deepens the flavor profile.
• Large Eggs (5): These bind everything together and add structure to the cake.
• All-Purpose Flour (3 cups): The foundation of the cake’s texture — use good quality flour for best results.
• Baking Powder (½ teaspoon): Helps the cake rise just right.
• Kosher Salt (¼ teaspoon): Enhances all the sweet flavors by bringing balance.
• Sour Cream (1 cup): Keeps the cake extra moist and tender with a subtle tang.
• Chopped Pecans (1 cup): For crunchy texture throughout the cake and on top after glazing.
• Glaze Ingredients: Unsalted butter (¼ cup), light brown sugar (½ cup), milk (¼ cup), vanilla extract (1 tsp), powdered sugar (2 cups), with an extra ½ cup chopped pecans for garnish.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Prepare your pan by spraying a tube pan or a 12-cup bundt pan with baking spray so the cake won’t stick later.

Step 2: In a large mixing bowl, combine the softened butter, both brown and granulated sugars, and vanilla extract. Use a mixer to beat everything together until the mixture is light and fluffy—this usually takes several minutes and is key to a tender crumb.

Step 3: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter remains smooth and airy.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Slowly add this dry mixture to your wet ingredients on low speed. Then, gradually fold in the sour cream until the batter just comes together. Be careful not to overmix here.

Step 5: Gently fold in the chopped pecans to distribute them evenly throughout your batter. Pour the batter into your prepared pan, smoothing the top with a spatula.

Step 6: Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. After baking, let the cake cool in the pan for about 10 minutes, then invert it carefully onto a wire rack or serving plate to cool completely.

Step 7: While your cake cools, prepare the glaze. In a small saucepan over medium-low heat, melt the butter. Stir in the brown sugar and cook for 2 to 3 minutes, allowing the sugar to dissolve and flavors to meld.

Step 8: Add the milk and bring the mixture to a gentle boil, stirring constantly to prevent burning. Once bubbling, remove from heat and stir in the vanilla extract. Gradually whisk in the powdered sugar until the glaze is smooth and glossy.

Step 9: Pour the glaze evenly over your cooled cake and immediately sprinkle with the reserved chopped pecans for an extra crunchy, buttery finish.

Servings and Timing

This Brown Sugar Pound Cake with Pecans and Buttery Glaze Recipe yields about 16 generous servings, perfect for sharing at gatherings or saving for treat-yourself moments. Prep time is about 15 minutes, making it quick to put together. Bake time runs between 65 and 75 minutes, so plan for about an hour and 20 minutes total including cooling and glazing. Remember to allow at least 10 minutes of resting time so the cake sets nicely before you glaze it.

How to Serve This Brown Sugar Pound Cake with Pecans and Buttery Glaze Recipe

When I serve this cake, I love to slice it into fairly thick wedges because the density and richness mean a little goes a long way. The buttery glaze shines as the star, but I often find a dollop of freshly whipped cream or a scoop of vanilla ice cream takes the experience to the next level. For a more grown-up touch, a drizzle of salted caramel sauce over the top is absolutely heavenly.

If you want to keep it simple, this pound cake pairs beautifully with a hot cup of coffee or a cozy mug of chai tea. For afternoon gatherings, I sometimes serve it alongside fresh seasonal fruit like sliced pears or berries to add a fresh, juicy contrast. To make the presentation pop, sprinkle a few extra toasted pecans around the plate and add a dusting of powdered sugar for that charming homemade look.

This cake is wonderfully versatile for all occasions. Whether you’re bringing it to a family dinner, serving it as a holiday dessert, or enjoying a special weekend treat, I always recommend serving it at room temperature or slightly warmed. That way, the glaze is shiny and slightly gooey while the inside remains perfectly tender. It’s definitely a crowd-pleaser that feels special but never fussy.

Variations

One of the things I love about this Brown Sugar Pound Cake with Pecans and Buttery Glaze Recipe is how easy it is to adapt to suit your tastes or dietary needs. If you want to switch up the nuts, walnuts, almonds, or even toasted hazelnuts make great substitutes that still add a wonderful crunch. For a hint of citrus brightness, adding a teaspoon of orange zest to the batter brings a lovely twist.

If you’re looking for gluten-free options, I recommend trying a high-quality gluten-free all-purpose flour blend that offers a similar texture. Just be sure your baking powder is gluten-free as well. For folks who prefer vegan baking, substituting eggs with flax eggs and using a dairy-free butter alternative along with plant-based milk can work, although the texture may be slightly different but still delicious.

For an even more decadent experience, you can sprinkle mini chocolate chips into the batter or swirl in a bit of cream cheese before baking to create a marbled effect. Also, if time is tight, I’ve found baking this cake in a loaf pan slightly reduces baking time and gives you convenient slices to grab and go.

Storage and Reheating

Storing Leftovers

If you have any leftovers, which is rare but possible, I store the cake in an airtight container at room temperature. It keeps beautifully for about 3 to 4 days without losing moisture, thanks to the sour cream in the batter. If your kitchen is warm, storing it in the fridge is fine but bring slices back to room temperature before serving for the best flavor and texture.

Freezing

This cake freezes surprisingly well and is a perfect make-ahead dessert. I like to wrap the cooled, sliced cake tightly in plastic wrap and then place the slices in a freezer bag or airtight container. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours.

Reheating

To revive the luscious texture of this Brown Sugar Pound Cake with Pecans and Buttery Glaze Recipe, I recommend warming slices gently in the microwave for about 12 to 15 seconds or placing them in a low oven (around 300 degrees F) for 5 to 7 minutes. Avoid overheating, as that can dry out the cake. Warming just a bit enhances the gooey glaze and releases those wonderful aromas that make this cake so irresistible.

FAQs

Can I use dark brown sugar instead of light brown sugar?

Absolutely! Using dark brown sugar will give the cake an even richer, more molasses-forward flavor, which I actually love. It may deepen the color and the taste slightly, but the overall cake will still be moist and delicious.

What can I substitute for sour cream in this recipe?

If you don’t have sour cream, you can use full-fat Greek yogurt or buttermilk as a substitute. Both will provide moisture and that slight tangy flavor essential for keeping the cake tender. Just keep the measurement the same to maintain the cake’s texture.

Is it okay to use pre-chopped pecans, or should I chop them myself?

Pre-chopped pecans work fine and save time, but I find chopping them myself gives me more control over size, so I get a better crunch. Also, freshly toasted pecans really elevate the flavor, so if you have time, lightly toasting them before mixing them in will make a noticeable difference.

Can I make this cake in a loaf pan instead of a bundt pan?

Yes, you can! Baking it in a loaf pan will shorten the baking time to about 50-60 minutes. Just check with a toothpick to ensure it’s cooked through. The shape will be different, but all the amazing flavors and texture remain intact.

How do I know when the glaze is done?

The glaze is ready when it has come to a gentle boil and the brown sugar has completely dissolved, creating a smooth, glossy mixture. Once you add the powdered sugar, stir until it’s lump-free and shiny. Pour it over the cake while it’s slightly warm so it seeps in beautifully but doesn’t run off.

Conclusion

I hope you get as much joy from making and eating this Brown Sugar Pound Cake with Pecans and Buttery Glaze Recipe as I do. It’s one of those recipes that feels special yet cozy, impressive yet totally accessible. Whether you’re surprising your loved ones or just treating yourself, this cake brings warmth and happiness to any table. Trust me, once you try it, it will become one of your cherished go-to desserts.

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