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Brown Sugar Pound Cake

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
  • Total Time
    Prep: 20 min. Bake: 55 min. + cooling
  • Makes
    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 1 egg 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.
Editor’s note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
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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