Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

Introduction

This Caramel Brown Sugar Pound Cake elevates a classic pound cake by using brown sugar and brown butter for a rich, caramelized backbone, and by folding in chopped pecans for texture and toasty flavor. The batter is intentionally dense and moist, producing a tight crumb that soaks up the silky brown sugar caramel without collapsing. The crowning touch is a batch of caramelized candied pecans that add a crunchy, buttery-sweet counterpoint to each slice.

The recipe has been refined to emphasize reliable techniques: careful creaming of butter and sugar, proper incorporation of eggs, and slow addition of dry ingredients to preserve structure. The caramel is intentionally slightly thin when warm so it drips attractively over the cake and then sets to a soft sheen. This version is provided with practical troubleshooting and storage advice so you can repeat it confidently.

Ingredients

For the Cake

• 1 ½ cups (3 sticks / 340 g) unsalted butter, at room temperature
• 2 cups (440 g) light brown sugar, packed
• 1 cup (200 g) granulated sugar
• 6 large eggs, at room temperature
• 1 cup (240 ml) sour cream, at room temperature
• 1 tablespoon pure vanilla extract
• 3 ½ cups (420 g) all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 ½ cups (150 g) chopped pecans, toasted

For the Brown Butter Caramel Glaze

• 1 cup (220 g) light brown sugar, packed
• ½ cup (120 ml) heavy cream, warmed
• 4 tablespoons (60 g) unsalted butter
• ¼ teaspoon fine sea salt (more to taste)
• 1 teaspoon pure vanilla extract

For the Caramelized Candied Pecans

• 1 cup (100 g) pecan halves
• ¼ cup (50 g) granulated sugar
• 1 tablespoon unsalted butter
• Pinch of fine sea salt

Instructions