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Brown Sugar Pound Cake with Pecans and Buttery Glaze Recipe

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4.2 from 11 reviews

This moist and rich Brown Sugar Pound Cake offers a delightful twist on a classic treat. Infused with a deep molasses flavor from light brown sugar and highlighted by the crunch of pecans both inside and atop the cake, it’s finished with a luscious buttery glaze that adds a perfect sweet touch. Ideal for gatherings or a comforting dessert, this pound cake combines traditional baking with a deliciously modern glaze.

  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings

Ingredients

For the Cake

  • 1 ½ cup unsalted butter, softened
  • 2 ¼ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 Tablespoon vanilla extract
  • 5 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup sour cream
  • 1 cup chopped pecans

For the Glaze

  • ¼ cup unsalted butter
  • ½ cup light brown sugar, packed
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • ½ cup chopped pecans

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a tube pan or a 12-cup bundt pan with baking spray to ensure the cake releases easily after baking.
  2. Cream Butter and Sugars: In a mixing bowl, combine the softened unsalted butter, light brown sugar, granulated sugar, and vanilla extract. Beat with a mixer for several minutes until the mixture is fluffy and light, which helps create a tender crumb.
  3. Add Eggs: Incorporate the eggs one at a time, beating well after adding each to fully emulsify and maintain a smooth batter.
  4. Combine Dry Ingredients and Sour Cream: Add the all-purpose flour, baking powder, and kosher salt to the mixer. Beat on low speed while gradually adding the sour cream, just until everything is fully combined and the batter is smooth.
  5. Fold in Pecans and Pour Batter: Gently fold the chopped pecans into the batter using a spatula to evenly distribute without overmixing. Pour the batter into the prepared pan, smoothing the top.
  6. Bake the Cake: Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan before inverting onto a wire rack or cake plate.
  7. Prepare the Glaze: While the cake cools, melt the butter in a small saucepan over medium-low heat. Stir in the brown sugar and cook for 2-3 minutes until dissolved and bubbling slightly.
  8. Add Milk and Boil: Add the milk to the saucepan and bring to a boil, stirring constantly to prevent burning. Once bubbling, remove from heat.
  9. Mix in Vanilla and Powdered Sugar: Stir in vanilla extract, then whisk in the powdered sugar until smooth and glossy, creating a thick glaze.
  10. Glaze and Garnish: Pour the glaze evenly over the cooled pound cake, then sprinkle the remaining chopped pecans on top for added crunch and flavor. Let the glaze set before serving.

Notes

  • Ensure butter is softened to room temperature for easier creaming with sugar.
  • Do not overmix the batter once flour is added to maintain cake tenderness.
  • Test cake doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  • If preferred, substitute pecans with walnuts or omit nuts for a nut-free version.
  • The glaze sets best if the cake is completely cooled before applying.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/brown-sugar-pound-cake-with-pecans-and-buttery-glaze-recipe/