Brown Sugar Pound Cake Recipe

4.5 3 3
Brown Sugar Pound Cake Recipe
Brown Sugar Pound Cake Recipe photo by Taste of Home
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Brown Sugar Pound Cake Recipe

Read Reviews
4.5 3 3
Publisher Photo
This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + cooling

Ingredients

  • 1-1/2 cups unsalted butter, softened
  • 2-1/4 cups packed brown sugar
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • GLAZE:
  • 3 tablespoons unsalted butter
  • 1/4 cup chopped pecans
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 2 to 3 tablespoons half-and-half cream

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Brown Sugar Pound Cake in Taste of Home November 2016, p60

Nutritional Facts

1 slice: 473 calories, 25g fat (15g saturated fat), 121mg cholesterol, 193mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 5g protein.

  • 1-1/2 cups unsalted butter, softened
  • 2-1/4 cups packed brown sugar
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • GLAZE:
  • 3 tablespoons unsalted butter
  • 1/4 cup chopped pecans
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 2 to 3 tablespoons half-and-half cream
  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. Cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  4. For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Brown Sugar Pound Cake in Taste of Home November 2016, p60

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Reviews forBrown Sugar Pound Cake

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Jellybug User ID: 53068 267922
Reviewed Jun. 12, 2017

"Wonderful cake, moist and delicious. Next time I make this cake, I will add rum extract to intensify the flavor.."

MY REVIEW
ejshellabarger User ID: 3870843 259584
Reviewed Jan. 12, 2017

"This recipe didn't have quite the intense praline taste I was hoping for, but it was delicious anyway!"

MY REVIEW
cbrotary User ID: 8973716 257148
Reviewed Nov. 22, 2016

"I loved this recipe, made it for Thanksgiving for work party, just by itself it was the hit of the office, the only addition I make to it was a pkg of pudding mix, came out very moist. Enjoy ..."

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