She is definitely a keeper! Pam’s Brown Sugar Pound Cake is one sure way of keeping your guest’s sweet tooth happy! From top to bottom and all in between, this moist cake is packed with crunchy, buttery pecans and then graciously gilded with an incredible glaze. Keep Pam’s Brown Sugar Pound Cake on rotation for any occasion and you’ll be shocked at how easy dessert becomes!
Ingredients
For the cake:
- 1 1/2 cups unsalted butter, softened
- 2 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 tablespoons vanilla extract
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup sour cream
- 1 cup pecans, chopped
For the glaze:
- 1/4 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 1/2 cup pecans, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 12-cup fluted tube pan with nonstick cooking spray that contains flour.
Step 3 –In a large bowl, add 1 1/2 cups of the butter, 2 1/4 cups of the brown sugar, the granulated sugar, and 2 tablespoons of the vanilla extract and beat with an electric mixer on high speed until fluffy, about 5 minutes.
Step 4 –One at a time, add the eggs to the butter mixture and beat well after each addition.
Step 5 –With the electric mixer on low speed, add the flour, the baking powder, and the salt to the butter mixture and mix to combine.
Step 6 –Slowly add the sour cream to the batter mixture and beat until just fully combined.
Step 7 –Add 1 cup of the pecans to the batter mixture and fold to combine.
Step 8 –Evenly pour the batter mixture into the prepared pan.
Step 9 –Bake until a toothpick inserted into the center of the cake comes out clean, about 65-75 minutes.
Step 10 –Transfer the baked cake from the oven to a wire rack and let it cool in the pan, about 10 minutes.
Step 11 –Once the cake has cooled, invert the cake from the pan directly onto the wire rack or a serving plate.
Step 12 –While the cake is cooling, in a small saucepan over medium-low heat, melt the remaining butter, while stirring constantly.
Step 13 –Add the remaining brown sugar to the melted butter and whisk to combine.
Step 14 –Cook the brown sugar-butter mixture, while stirring until all of the sugar dissolves, about 2-3 minutes.
Step 15 –Add the milk to the glaze mixture and bring to a boil, while stirring constantly.
Step 16 –When the glaze begins to bubble and boil, transfer the saucepan from the stovetop to a wire rack.
Step 17 –Add the remaining vanilla extract and the confectioners’ sugar to the glaze mixture and whisk until smooth.
Step 18 –Evenly pour the glaze mixture over the top of the cooled cake and then sprinkle the remaining pecans on top of the glaze mixture.
Step 19 –With a serrated knife, cut the glazed cake into serving-size pieces and serve.
