Cake on a pedestal with caramel glaze and pumpkins in the background

Although school has started and the autumn equinox is fast approaching, it’s not quite fall on the Gulf Coast. In fact, it’s hot as all get out–we seem to be stuck somewhere between the fifth and six circles of Hades. The humidity is so pressing that when I go outside it feels as if someone is smothering me with a hot, damp, wool blanket. That said, (seemingly) everywhere else people are preparing to revel in crisp cool evenings, apple picking, cider drinking, Pumpkin Spice Latte- swilling fall festivity and making us all fantasize about living elsewhere. To seek solace, I turn to baking. A Brown Sugar Pound Cake with Salted Caramel Glaze, to be exact.

This Brown Sugar Pound Cake with Salted Caramel Glaze, what I like to call “the pound cake to ease the sorrow of neverending summer,” is a simplistic pound cake recipe with no cream cheese or sour cream for added fat and flavor. But it is a good one, and one that first bite literally melts in the mouth. The salted caramel glaze is subtle (and easy) thanks to the addition of a dollop of high-quality jarred caramel sauce. I use William Sonoma‘s because I think it’s delicious, and I could eat it with a spoon.

cake with jar of caramel sauce in background

I wanted something reminiscent of autumn (but not entirely autumnal though because frankly, it’s 9768° outside). This recipe is all the more special because was the first thing that I have made with the eggs my gorgeous Welsh Harlequin ducks have laid. We have raised them from the time they were three-day-old ducklings. They live in a house that my husband built in our backyard with a spacious run, and we love them. They’re friendly little creatures, and their adorable waddles bring us joy. And the eggs are seriously delicious.

I have heard that duck eggs make baked goods loftier, richer, and generally just better. I am a convert. That’s not to say that you can’t make these recipes with regular chicken eggs. This cake is the bomb dot com, no matter what eggs you use.

Cake on a pedestal with caramel glaze and pumpkins in the background
1.34 from 3 votes
Print

Brown Sugar Pound Cake with Salted Caramel Glaze

Course Dessert
Cuisine American
Keyword brown sugar pound cake, brown sugar pound cake with salted caramel glaze, caramel pound cake, salted caramel pound cake
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Servings 24
Author Amanda

Ingredients

Cake

  • 2 cups firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 cup two sticks butter, softened
  • 1/2 cup vegetable oil
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

Glaze

  • 1 cup powdered sugar
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons good-quality caramel sauce
  • sea salt optional

Instructions

  1. Generously grease and flour a bundt pan (do not preheat the oven).
  2. Beat sugars and butter at medium speed with an electric mixer until light and fluffy, about eight minutes.
  3. Add oil, and beat until blended.
  4. Add eggs, one at a time, beating just until incorporated.
  5. Combine flour, baking powder, and salt in a small bowl.
  6. Alternate milk and flour mixture in thirds, beginning and ending with flour mixture.
  7. Beat at low speed just until blended after each addition.
  8. Stir in vanilla extract.
  9. Pour batter into prepared bundt pan.
  10. Bake at 325° for 1 hour and 20 minutes (check with a wooden pick at around an hour–a few moist crumbs should cling to the pick).
  11. Cool in pan on wire rack 10 minutes.
  12. Invert from pan and cool on wire rack.
  13. While cake cools, stir milk into powdered sugar.
  14. Melt caramel sauce in a microwave until pourable and whisk into the icing.
  15. When cake is completely cool, slowly pour icing over cake (put a piece of foil or parchment underneath the rack to make cleanup easier).
  16. Let set and enjoy.

Pin the recipe here:

12 thoughts on “Brown Sugar Pound Cake with Salted Caramel Glaze”

  1. Hello there! I know this is somewhat off topic but I was wondering if you knew where I could get a captcha plugin for my comment form? I’m using the same blog platform as yours and I’m having problems finding one? Thanks a lot!

  2. Appreciating the time and effort you put into your site and in depth information you offer. It’s nice to come across a blog every once in a while that isn’t the same unwanted rehashed material. Great read! I’ve bookmarked your site and I’m adding your RSS feeds to my Google account.

  3. I feel like I’m constantly looking for interesting things to read about a variety of subjects, but I manage to include your blog among my reads every day because you have compelling entries that I look forward to. Here’s hoping there’s a lot more amazing material coming!

  4. There are some fascinating times in this write-up however I don?t understand if I see every one of them center to heart. There is some validity but I will hold opinion till I look into it additionally. Great short article, many thanks as well as we desire a lot more! Added to FeedBurner too

  5. Thanks for your personal marvelous posting! I really enjoyed reading it, you could be a great
    author.I will ensure that I bookmark your blog and definitely
    will come back at some point. I want to encourage continue your great job, have a nice morning!

  6. Oh my goodness! Awesome article dude! Many thanks, However I am
    going through troubles with your RSS. I don’t know the reason why I can’t join it.
    Is there anybody else having similar RSS issues? Anyone who knows the
    solution will you kindly respond? Thanx!!

  7. Hi there everybody, here every person is sharing these know-how,
    thus it’s nice to read this blog, and I used to visit this website daily.

  8. Hey Toni! I don’t know if browned butter would work with this cake because the butter in this cake is only softened, not melted and toasted. I absolutely have a caramel sauce recipe from my tart recipe: https://www.lemonbaby.co/2018/11/17/dark-chocolate-salted-caramel-tart.

    Melt 1 cup (2 sticks) butter and 1 1/3 cups packed brown sugar together in a medium saucepan. Cook until it bubbles, whisking constantly, over medium heat, and then cook for two minutes. Remove from heat and whisk in one-half cup of heavy cream until mixture is a smooth sauce. Cool caramel about 20 minutes.

  9. Hi Lemon Baby–this sounds wonderful–how would brown butter work w this? Do you have a homemade caramel recipe by chance?

Leave a Reply

Your email address will not be published.