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Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

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There’s something magical about a dense, buttery pound cake — especially when it’s infused with the deep sweetness of brown sugar, coated in a silky caramel glaze, and crowned with crunchy, caramelized pecans. This Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans is the ultimate comfort dessert — a luxurious treat that melts in your mouth while delivering layers of texture and flavor.

Perfect for holidays, family gatherings, or a cozy evening at home, this cake brings together the richness of caramel, the warmth of brown sugar, and the satisfying crunch of nuts in one irresistible creation. Whether served slightly warm or enjoyed at room temperature, every bite feels like a celebration.

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 highly recommended for extra 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 a salted caramel variation)

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: Make the Pound Cake Batter

  1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan, ensuring every crevice is coated.
  2. In a large bowl, cream the butter, brown sugar, and granulated sugar together for about 5–7 minutes, until the mixture becomes light and fluffy.
  3. Add the eggs one at a time, beating well after each addition to maintain a smooth texture.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the creamed butter mixture, alternating with the milk, starting and ending with the flour.
  6. Stir in the vanilla extract, then gently fold in the chopped pecans and apples if using. The batter should be thick, rich, and velvety.

Step 2: Bake the Cake

  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake for 75–85 minutes, checking at the 75-minute mark. A toothpick inserted in the center should come out with just a few moist crumbs — not wet batter.
  3. Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

Step 3: Make the Caramel Glaze

  1. In a small saucepan, combine brown sugar, butter, and heavy cream over medium heat.
  2. Stir constantly until the mixture begins to boil.
  3. Reduce heat slightly and allow it to simmer for 3–5 minutes, until slightly thickened.
  4. Remove from heat, then stir in vanilla extract and sea salt, if desired.
  5. Let the glaze cool for 5–10 minutes before pouring — it should be thick enough to cling but still pourable.

Step 4: Prepare the Candied Pecans

  1. Line a baking sheet with parchment paper.
  2. In a nonstick skillet over medium heat, mix together sugar, water, cinnamon, and salt until the sugar dissolves.
  3. Add the pecan halves and stir constantly for about 5–7 minutes, until they are evenly coated and glossy.
  4. Transfer to the lined baking sheet and separate with a fork. Let them cool completely until crisp.
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Step 5: Assemble the Cake

  1. Once the cake is fully cooled and the glaze has thickened slightly, pour it slowly over the cake, letting it cascade naturally down the sides.
  2. Before the glaze sets completely, sprinkle the candied pecans generously over the top.
  3. Allow the glaze to firm up before slicing and serving for the most picture-perfect presentation.

Variations

Apple Cinnamon Twist

Add 1 teaspoon ground cinnamon and the optional apples for a warm, cozy flavor reminiscent of caramel apple pie.

Bourbon Caramel

Stir 1–2 tablespoons of bourbon into the caramel glaze for a rich, smoky depth — perfect for adult gatherings.

Chocolate Chip Delight

Fold 1 cup mini semi-sweet chocolate chips into the batter for a decadent, mocha-inspired version.

Cooking Note

The secret to a perfect pound cake lies in patience and precision:

  • Don’t overbake — this cake should remain moist and tender.
  • Always check at the 75-minute mark. If your oven runs hot, start checking at 70 minutes.
  • Let the cake cool completely before glazing to avoid melting the caramel.

Serving Suggestions

  • Serve warm slices with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
  • Pair it with coffee, spiced chai, or even a glass of milk for the perfect comfort dessert.
  • For festive occasions, dust lightly with powdered sugar or drizzle extra caramel sauce for added indulgence.

Tips for Success

  • Use room-temperature ingredients: They blend more evenly, creating a smooth batter.
  • Invest in quality butter and vanilla extract: These are the backbone of your flavor.
  • Pour the glaze while warm: If it thickens too much, warm it gently before drizzling.
  • Toast the pecans before adding them to the batter for a richer, nuttier flavor.
  • Storage: Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.
  • Freezing: Wrap the cooled, unglazed cake tightly in plastic wrap and foil. It freezes beautifully for up to 2 months.

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

Can I freeze this cake?
Yes! Freeze the unglazed cake wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator and glaze before serving.

What can I use instead of pecans?
Walnuts or almonds make great substitutes. For a nut-free option, omit the nuts or replace them with sunflower seeds.

How can I prevent the cake from sticking to the bundt pan?
Use a baking spray with flour, or grease thoroughly with butter and dust with flour, paying attention to every corner and curve.

Can I make it gluten-free?
Yes, simply substitute with a 1:1 gluten-free all-purpose flour blend that contains xanthan gum for proper structure.

Is the cake overly sweet?
It’s rich, but not overwhelming. The light salt in the pecans and optional sea salt in the glaze balance the sweetness perfectly.

Conclusion

The Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans is more than a dessert — it’s a warm embrace in cake form. With its moist crumb, buttery caramel glaze, and crunchy candied nuts, this cake captures the essence of home-baked luxury. Each slice tells a story of comfort and indulgence — the kind that makes any gathering feel special.