Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

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Ingredients

For the Cake

  • 1 ½ cups (3 sticks / 340 g) unsalted butter, at room temperature
  • 2 cups (440 g) light brown sugar, packed
  • 1 cup (200 g) granulated sugar
  • 6 large eggs, at room temperature
  • 1 cup (240 ml) sour cream, at room temperature
  • 1 tablespoon pure vanilla extract
  • 3 ½ cups (420 g) all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 ½ cups (150 g) chopped pecans, toasted

For the Brown Butter Caramel Glaze

    • 1 cup (220 g) light brown sugar, packed
    • ½ cup (120 ml) heavy cream, warmed
    • 4 tablespoons (60 g) unsalted butter
    • ¼ teaspoon fine sea salt (more to taste)
    • 1 teaspoon pure vanilla extract
Butter substitutes

For the Caramelized Candied Pecans

  • 1 cup (100 g) pecan halves
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon unsalted butter
  • Pinch of fine sea salt

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