Ingredients for Brown Sugar Pound Cake With Creamy Warm Brown Sugar Glaze
- 4 tablespoons (½ stick) unsalted butter
- 1 ½ cups packed dark brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Half And Half Cream
- ½ cup heavy cream
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How to Make Brown Sugar Pound Cake With Creamy Warm Brown Sugar Glaze
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups packed dark brown sugar, and ¾ cup granulated sugar with an electric mixer on medium speed for 3 minutes, until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of half-and-half or full-fat milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared tube pan.
- Bake for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes.
- Invert the cake onto a wire rack to cool completely.
- **Make the glaze:** In a heavy-bottomed saucepan, combine 1 cup packed dark brown sugar, ½ cup granulated sugar, ½ cup heavy cream, and 4 tablespoons (½ stick) unsalted butter.
- Cook over medium heat, stirring constantly, until the butter melts and the sugars dissolve.
- Increase the heat to medium-high and bring to a boil, stirring constantly.
- Boil for 3 minutes, or until the glaze slightly thickens.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Let the glaze cool slightly before drizzling over slices of the cooled pound cake.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
249g
Fat
114g
Carbs
30g
