Brown Sugar Pound Cake with Butter Pecan Glaze
Y'all are going to love this recipe for brown sugar pound cake with butter pecan glaze. The cake is dense, but moist, and is topped with a smooth, creamy, and sweet buttery pecan glaze.
Servings: 16 pieces
Calories: 429kcal
Ingredients
Pound Cake
- 1-1/2 cups butter softened
- 2-1/4 cups light brown sugar packed
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 eggs
- 1 Tablespoon vanilla extract
- 1 cup of sour cream
Butter Pecan Glaze
- 1/2 cup butter
- 1/4 cup half and half
- 1/2 cup brown sugar
- 3/4 cup chopped pecans
Instructions
- Brown Sugar Pound Cake
- Preheat oven to 350 degrees.
- Grease and flour a 10 inch, or larger bundt pan.
- Add the softened butter and the brown sugar to a large bowl and cream for one to two minutes.
- Next, sift the flour, baking powder, and salt. Add to the butter mixture in the mixing bowl and mix.
- Add the vanilla extract and eggs, one at a time, and mix well.
- Finally, add the sour cream and mix well. Pour the batter into the greased and floured bundt pan and place in the preheated oven.
- Bake for approximately 55 minutes or until a cake tester or inserted toothpick comes out clean.
- Allow the cake to cool for 10 minutes and invert onto a cake plate.
Butter Pecan Glaze- Add the butter to a saucepan and melt.
- Next, add the brown sugar and combine.
- Pour the half and half into the pan and combine.
- Bring to a boil and turn the heat down to simmer.
- Simmer for five minutes and remove from heat. Stir in pecans and pour over the top of the cake.
Video
Notes
TIP: If you don't have sour cream, you can use yogurt instead.
TIP: Pour the glaze over the cake after adding the pecans because the glaze will thicken fast.
Nutrition
Serving: 1 | Calories: 429kcal | Carbohydrates: 41g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 283mg | Fiber: 1g | Sugar: 23g