Introduction
This Caramel Brown Sugar Pound Cake elevates a classic pound cake by using brown sugar and brown butter for a rich, caramelized backbone, and by folding in chopped pecans for texture and toasty flavor. The batter is intentionally dense and moist, producing a tight crumb that soaks up the silky brown sugar caramel without collapsing. The crowning touch is a batch of caramelized candied pecans that add a crunchy, buttery-sweet counterpoint to each slice.
The recipe has been refined to emphasize reliable techniques: careful creaming of butter and sugar, proper incorporation of eggs, and slow addition of dry ingredients to preserve structure. The caramel is intentionally slightly thin when warm so it drips attractively over the cake and then sets to a soft sheen. This version is provided with practical troubleshooting and storage advice so you can repeat it confidently. (Author credit: tinsuf.)
Recipe Details
- Author: tinsuf
- Cuisine: American / Southern-inspired
- Category: Dessert, Cake
- Keywords: pound cake, caramel, brown sugar, pecans, candied pecans, bundt cake
- Prep time:
- Cook time:
- Total time:
- Yield: 10–12 servings
