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
Brown Sugar Pound Cake
Greasing Fluted (Bundt) Tube Pans
Brown Sugar Pound Cake
Prep Time
20 min
Cook Time
55 min
Yield
16 servings
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, 5-7 minutes. Add eggs, 1 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 near 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.
Nutrition Facts
1 slice: 473 calories, 25g fat (15g saturated fat), 121mg cholesterol, 193mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 5g protein.
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