Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans

Freezer: Freeze individual slices wrapped tightly in plastic and placed in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Do not freeze the candied pecans on the cake; store them separately in an airtight container.

Make-ahead: The pecans can be made up to 3 days ahead and stored at room temperature. The glaze also keeps refrigerated for up to 5 days; warm gently before pouring. You may bake the cake a day ahead, glaze it the same day you plan to serve, and dress with candied pecans right before presentation.

Why This Recipe Works

The combination of brown butter and brown sugar introduces deep toffee and nutty notes that complement pecans. Using a high butter-to-flour ratio and multiple eggs creates the classic pound cake density while sour cream adds moisture and a subtle tang that balances the sweetness. Toasted pecans folded into the batter distribute flavor and texture evenly. Baking at a moderate temperature allows the cake to rise uniformly and the exterior to caramelize slowly, producing a dependable, richly flavored cake that holds a glaze well.

Expert Tips

• Use light-colored pans when browning butter so you can see the milk solids turn golden without burning.
• Toast pecans briefly in a dry skillet or in the oven at 350°F (175°C) for 6–8 minutes to amplify their aroma before chopping and folding into the batter.
• Weigh ingredients where possible for consistent results—baking is chemistry, and small differences in flour or sugar affect texture.
• Cool the cake partially in the pan before inverting; removing too soon can cause the cake to break, while leaving it too long can make unmolding difficult.
• For a showstopping finish, sprinkle a few extra candied pecans and flaky sea salt over the glaze just before it sets to enhance texture and flavor contrast.