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Brown Sugar Pound Cake

Brown Sugar Pound Cake


  • 3 Cups all-purpose flour
  • 1/2 Teaspoon baking powder
  • 1 Cup pecans, chopped
  • 1 Pinch of salt
  • 1 Cup milk
  • 1 Teaspoon vanilla extract
  • 1 Cup granulated white sugar
  • 1 1/2 Cup unsalted butter
  • 5 eggs
  • 2 Cups light brown sugar


Preheat oven to 325 degrees F. Spray a loaf pan with non-stick cooking spray.

Mix together the flour, baking powder, and salt. Set aside.

In the bowl of a mixer fitted with a paddle attachment, cream together the butter, brown sugar, and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutritional Facts


Calories Per Serving863

Folate equivalent (total)155µg39%

Riboflavin (B2)0.4mg26.1%

Brown Sugar Caramel Pound Cake

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped

Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan combine condensed milk and brown sugar bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure to drizzle the caramel while it’s still HOT

Recipe Summary

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 ½ cups white sugar
  • 1 ½ cups butter
  • 6 eggs
  • 1 ½ teaspoons vanilla extract
  • ¾ cup milk

Grease and flour a tube or Bundt® pan. Do not preheat oven.

In a medium bowl, mix flour, baking powder and salt. Set aside.

In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.

Add flour mixture alternately with milk. Beat until smooth. Pour batter into the prepared pan.

Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C), and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Recipe Summary

  • ½ cup butter, softened
  • 2 cups packed brown sugar
  • 5 eggs
  • 2 teaspoons maple flavored extract
  • 1 cup evaporated milk
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup butter
  • ½ cup packed brown sugar
  • 1 ½ cups sifted confectioners' sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.

In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.

Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.

To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.


Let’s not forget about the amazing caramel that is drizzled over the top of the Brown Sugar Pound Cake! To get the recipe for this caramel—- click here—->>>>EASY CARAMEL DRIZZLE The Brown Sugar Pound Cake batter fits perfectly in a 15 cup bundt pan and bakes beautifully to the top. It’s very important that you make sure your bundt pan will hold 15 cups of batter. The last thing you need is a huge mess. Check below for my VERY important tip!


Drum roll please………BROWN BUTTER! Of coarse the original recipe is perfect, but I decided to pump up the nutty flavor and add brown butter! If you’ve never baked with brown butter you are in for a treat! Click here to find out how easy it is—->>>>HOW TO MAKE BROWN BUTTER.


I had been doing this step wrong for years. My cakes always stuck….I finally stopped making bunt cakes. Until I discovered this tip! USE BAKING SPRAY NOT COOKING SPRAY! AND….don’t just leave the spray there. Use a pastry brush to make sure all the crevices are covered. Now my cakes fall right out of the pan! IN CASE YOU HAVEN’T SEEN TOFFEE BITS HERE’S A LOOK AT WHAT THE BAG LOOKS LIKE. You can find them at most grocery stores.

Free Printables

Thanksgiving Indoor Games and Free Activity Sheets: While everyone is bustling around the kitchen getting Thanksgiving Dinner on the table, it’s nice to have some indoor games ready for the kiddos. These fun games are full of colorful graphics. The Thanksgiving Bingo Game is designed in a way that even the little ones can play. The Thanksgiving Match Game is designed the same way. Down below you will find FREE coloring pages and activity sheets. Fun for all ages!

Brown sugar pound cake with caramel glaze

Succulent pork ribs with a spicy chipotle sauce, sweet zucchini braised to a buttery softness, the miracle of a Meyer lemon posset (like a mousse but with livelier flavor and a more elegant texture), a spectacular summer pie packed with nectarines and berries. All of the recipes published in the Food section in 2007 were so appealing that it was especially especially hard this time around to choose the year’s 10 best.

We couldn’t resist Amy Scattergood’s sauteed-shrimp taco topped with a pumpkin seed sauce vibrant with cilantro and chiles. She opened our eyes to making fantastic tacos at home. And we were dazzled by her crostini with English pea puree and Greek yogurt.

And there was Russ Parsons’ squid stuffed with Italian sausage and braised chopped tomatoes and fingerling potatoes, exactly what we want to eat right now.

And we loved test kitchen director Donna Deane’s lemon upside-down cake -- slices of lemons on top of the cake turned to a jammy richness. But we’d also fallen hard for a brown sugar pound cake with a caramel glaze that spilled down its sides, a recipe from Nancie McDermott’s “Southern Cakes.” It had it all -- it was luscious, gorgeous and easy to make.

Our new favorite hot-weather treat is the paleta, the Mexican ice pop that comes in every imaginable tropical fruit flavor, which Betty Hallock wrote about in the summer. Noelle Carter won us all over with her hot-and-cold paleta of cucumbers, lime juice and three kinds of chiles.

But what about that spectacular platter-size Pavlova heaped with fresh berries, or that delicious Tunisian lamb shank tagine. . . . ?

Brown Sugar Sour Cream Pound Cake

Tender, just sweet enough, and with a bit of tang, this cake is perfect with fresh berries. Or ice cream. Or both!


  • 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
  • 1 cup (213g) light brown sugar, packed
  • 1/2 cup (99g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (227g) sour cream, at room temperature
  • 1 1/2 teaspoons vanilla extract


Preheat the oven to 350°F. Lightly grease a 9- or 10-cup Bundt pan.

In a large bowl, use an electric mixer to beat the butter and sugars at medium speed for about 2 minutes. The mixture will be light and airy, and will have lightened in color. For a visual, see our video, how to cream butter and sugar.

Add the eggs one at a time, beating for a minute or two between additions. Scrape the sides and bottom of the bowl, and beat briefly to recombine any residue.

Add the baking powder, salt, and baking soda, then gently beat in half the flour.

Perfect your technique

How to make the ultimate pound cake

Gently mix in the sour cream and vanilla, then add the remaining flour, mixing just until blended.

Scoop the batter into the prepared pan, and bake for 55 to 60 minutes, until a cake tester or toothpick inserted in the center comes out clean.

Remove the cake from the oven. Cool it in the pan for 15 minutes before turning it out of the pan onto a rack to finish cooling. Cool completely before slicing.

Brown Sugar Pound Cake

This brown sugar caramel pound cake is incredible!! It&rsquos fluffy and moist as heck! Full of buttery, vanilla, caramel flavors&hellip epic I tell ya!


Pound cake

  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1½ cups (3 sticks) unsalted butter, at room temperature
  • 3 cups firmly packed light brown sugar
  • 5 large eggs, at room temperature
  • 1 cup whole milk
  • 1 tsp. vanilla

Brown Sugar Glaze

  • ½ cup (1 stick) unsalted butter
  • ½ cup firmly packed light brown sugar
  • ¼ cup whole milk
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 to 1½ cups confectioners&rsquo sugar


Pound Cake

  1. Preheat oven to 325ºF. Butter and flour two 8×4-inch loaf pans, knocking out excess flour. Mix the flour, baking powder, and salt together in a bowl. Set aside.
  2. Beat the butter in the bowl of an electric mixer on medium speed for 3 minutes, until whipped looking. Slowly add the sugar and beat for another 3 minutes, increasing the speed to medium-high. The mixture should look very light and fluffy. Add the eggs one at a time, beat well after each one. Scrape down the sides of the bowl and beat again.
  3. Combine the milk with the vanilla. Add the flour in 3 portions alternately with the milk, beginning and ending with the flour. Fold the last flour addition in by hand with a rubber spatula. Turn the batter into the prepared pans. Bake for 1 to 1½ hours, checking after 55 minutes and every 5 to 10 minutes thereafter, until a toothpick inserted near the center of the cake comes out with just moist crumbs attached. If the cake is very brown after 55 minutes but not yet fully baked, cover the top with a sheet of aluminum foil. When done, the cake will be springy to the touch and pulling away from the sides of the pan. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before glazing.

Brown Sugar Glaze

  1. Melt the butter in a heavy-bottomed saucepan over low heat, then add the brown sugar and raise the heat to medium. Boil, stirring constantly, for 2 minutes. Add the milk and return to a boil, stirring constantly. Remove from heat and stir in the salt and vanilla. Let cool for 10 minutes.
  2. Sift 1 cup of the confectioners&rsquo sugar over the mixture, stirring with a whisk until smooth. If the glaze is thick enough for your liking, you can stop there. If not, sift the additional ½ cup sugar in. Place the cake (still on the wire rack) over a wax paper lined baking sheet. Pour the glaze over the cooled cake and allow it to drip down the sides. Allow the glaze to set completely before slicing and serving. Wrapped carefully, this cake will keep for several days at room temperature. If you happen to have some homemade caramel sauce on hand, it is amazing poured over top.
Nutrition Information

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

Brown Sugar Pound Cake with Caramel Glaze

While clicking through some archived photographs, I came upon this one I shared with the Los Angeles Times quite a few years back. I first learned of the cake when the newspaper had pulled it from their recipe archives publishing it again as part of their ‘Weekend Project’ series in the Food section. The L.A. Times Test Kitchen hand selects recipes for when Saturdays and Sundays allow a little more time for cooking and baking.

From the title alone, the “…with Caramel Glaze” sealed the deal for me. I don’t think two weeks had passed before trying the recipe.

Using a cake turntable, if available, makes pouring the glaze a…piece of cake!

I was struck by the simplicity of the cake, how easily it came together with basic ingredients from the pantry and the splendid flavor in the finished dessert. The crumb captivated me: it was smooth, moist and dense, harnessing all the qualities of a true pound cake. The glaze, which initially teeters between maple and caramel on the palate, draws a finish of sweet, light caramel. It quickly became a favorite in the house, and didn’t last long.

And then it dawned on me. I haven’t shared the recipe with you! Do yourself a favor and make this gem sooner than later. For leisurely weekends, or weekday treats, this pound cake is likely to make regular appearances at your table. Did I mention it’s an ideal match for a cup of fresh-brewed coffee?

A slight adaptation of the Los Angeles Times’ version for Nancie McDermott’s recipe from Southern Cakes.

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours, 5 minutes

Yield: One 10-inch tube cake. Serves 12-16.

This easy Brown Sugar Pound Cake recipe fancied up with its caramel glaze makes a knockout dessert garnering rave reviews!

  • Heat the oven to 325 degrees. Grease and flour a 10-inch tube pan set aside.
  • In a mixing bowl, combine the flour, baking powder and salt―whisk together set aside. In a small bowl, combine the milk and the vanilla set aside.
  • With a mixer, beat the butter at high speed until light and fluffy. Add the brown sugar in three batches then add all of the white sugar, beating after each addition. Add the eggs one by one, beating well after each addition. The mixture should appear light and creamy like a frosting in a perfect beige color.
  • Reduce the speed to low and add half of the flour mixture and then half the milk, beating until the flour or milk has disappeared into the batter. Add the rest of the flour and the rest of the milk in the same manner. Quickly scrape the batter into the prepared tube pan. Smooth the top, but don’t be too fussy about it the batter self-levels as it heats up. Bake until the cake is nicely browned at the edges, springs back when lightly touched at the center, and a wooden skewer inserted into the center comes out clean―about 1 hour and 10 minutes. (See notes below)
  • Remove the pan from the oven and place on a wire rack to cool for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or plate cool completely. When cool, glaze with caramel glaze.

My total baking time for the desired color, spring and skewer test for doneness was 1 hour and 20 minutes, so it’s possible to have the recipe take longer to bake (my oven is perfectly calibrated, and I used standard baking mode). The cake may be baked in two 9x5 loaf pans in this case start checking for doneness at about 55 minutes. The caramel glaze recipe seemingly makes much more (almost double) the amount needed for the cake consider halving the recipe, or gently reheat leftover to loosen it, and spoon over ice cream. The cake freezes beautifully double-wrapped in plastic.

Watch the video: Archie Hildas Brown Sugar Cake