Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

1. Preheat the oven to 325°F (165°C). Generously grease and flour a 10–12 cup bundt pan, tapping out excess flour, or brush thoroughly with melted butter and dust with flour. Place rack in the lower-middle position.
2. Brown the butter: In a light-colored saucepan over medium heat, melt 1 ½ cups (3 sticks) of butter and continue cooking, swirling occasionally, until milk solids turn deep golden brown and the butter emits a nutty aroma, about 6–8 minutes. Remove from heat and transfer to a heatproof bowl to cool to lukewarm. (Reserve any browned bits; they add flavor.)
3. Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and electric mixer), combine the lukewarm brown butter, 2 cups brown sugar and 1 cup granulated sugar. Beat on medium speed until well combined, lightened in color and slightly fluffy, about 3–4 minutes.
4. Add the eggs: With the mixer running on low, add the eggs one at a time, scraping the bowl between additions. Add the vanilla and sour cream and mix just until incorporated.
5. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. With the mixer on low, add the dry ingredients to the wet in three additions, alternating with two additions of sour cream mixture if any remains; mix only until the flour is incorporated after each addition—do not overmix.
6. Fold in pecans: Using a spatula, gently fold the toasted chopped pecans into the batter until distributed evenly.
7. Bake: Scrape the batter into the prepared bundt pan and smooth the top. Bake for 60–75 minutes, or until the cake is deeply golden and a thin skewer or long toothpick inserted into the center comes out with just a few moist crumbs (an instant-read thermometer should register 200–205°F / 93–96°C in the center for a dense pound cake). If the cake darkens too quickly, tent loosely with foil for the last 15–20 minutes.
8. Cool: Remove the cake from the oven and let it cool in the pan on a wire rack for 20–30 minutes. Invert carefully onto the rack and let cool completely before glazing (if the cake is too warm the glaze will run off).
9. Make the candied pecans: While the cake bakes or cools, prepare the pecans. In a medium skillet over medium heat, combine ¼ cup granulated sugar and 1 tablespoon butter. When the sugar begins to melt, add the pecan halves and stir continuously until the sugar coats the pecans and caramelizes lightly, 3–4 minutes. Transfer to a parchment-lined tray and separate the pecans so they do not stick together. Sprinkle lightly with a pinch of salt. Let cool completely; they will crisp as they cool.
10. Make the brown butter caramel glaze: In a small saucepan over medium-low heat combine 1 cup brown sugar, 4 tablespoons butter and ¼ cup water or 2 tablespoons water plus 2 tablespoons cream (if you prefer more gloss). Stir until the sugar dissolves and the mixture comes to a gentle simmer. Slowly whisk in the warm heavy cream and continue to simmer for 2–3 minutes until slightly thickened. Remove from heat and whisk in ¼ teaspoon salt and 1 teaspoon vanilla. If desired, strain the glaze through a fine mesh to remove any solids.
11. Glaze and finish: Pour the warm glaze over the cooled cake, letting it cascade naturally down the sides. While the glaze is still tacky, arrange the caramelized candied pecans on top. Let the glaze set for at least 20 minutes before slicing.
12. Serve: Slice with a sharp serrated knife, wiping the blade between cuts for clean slices. Serve at room temperature. Leftover slices may be warmed briefly in a 300°F (150°C) oven for 8–10 minutes for a freshly baked texture.

Troubleshooting & Consistency Tips

Cake sinks in the middle

Possible causes include underbaking, opening the oven door too often during baking, or adding too much liquid. Use an instant-read thermometer and avoid opening the oven during the first 45 minutes. If the center is underbaked but the exterior is browned, tent with foil and continue baking until done.

Crumb too coarse or dry

Overmixing after the flour is added develops gluten and yields a tougher crumb. Mix only until the dry ingredients are just incorporated. Also ensure your butter and eggs are at room temperature for proper emulsion.

Glaze too thin or too runny

Warm glaze will be more fluid; allow it to cool briefly for a thicker pour. If the glaze consistently runs off, reduce the heavy cream by 1–2 tablespoons when finishing or simmer a little longer to concentrate it.

Candied pecans sticky

If pecans clump, spread them immediately on parchment and separate them while still warm. For a crisper finish, allow them to cool fully at room temperature—refrigeration may cause condensation and stickiness.

Storage & Make-Ahead