Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans
👩🍳 Instructions
Make the Pound Cake:
Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
Beat butter, oil, and both sugars until light and fluffy (3–4 minutes).
Add eggs one at a time, mixing well after each.
In another bowl, whisk flour, baking powder & salt.
Alternate adding dry ingredients and milk to the batter, ending with dry.
Mix in vanilla.
Pour into bundt pan and smooth the top.
Bake 70–80 minutes, or until a toothpick comes out clean.
Cool in the pan 15 min → then invert onto a rack to cool fully.
Make the Caramel Glaze:
In a saucepan, melt butter over medium heat.
Add brown sugar & cream — whisk until smooth.
Simmer gently 3–5 min until thickened slightly.
Stir in vanilla + pinch of salt. Let cool a bit — it will thicken more!
Make the Candied Pecans:
In a skillet, melt butter and brown sugar.
Add pecans and stir to coat. Cook 2–3 min.
Spread on parchment paper to cool and harden.
🍽️ Assemble!
Place cake on a serving plate → drizzle warm caramel glaze over top → scatter candied pecans all over 🤤✨
Let it drip down the sides… heaven!
💡 Tips:
✅ Don’t rush creaming the butter — that’s the secret to fluff ✅ Double the glaze if you love it extra saucy ✅ Add a pinch of cinnamon to the cake for warm spice
If you’d like, I can also: ⭐ Create a Facebook-ready post with emojis + a short story intro ⭐ Give you mini loaf or cupcake version of this recipe ⭐ Offer a printable card style
