Brown Sugar Pound Cake with Caramel Glaze

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I copied this recipe from the food section of the LA Times a couple of months ago and finally got a chance to make it. I had some leftover milk (I never have milk in my house) and a ton of powdered sugar, so I figured why not continue fattening up my coworkers right before Thanksgiving. They’re always up for sweets.

Brown Sugar Pound Cake with Caramel Glaze

This is good. It’s dense, moist, and has a wonderful flavor. And it’s a little after 9:00 a.m. and one of the loaves is already gone. I think it’s safe to say it has the coworker seal of approval.

Brown Sugar Pound Cake with Caramel Glaze Brown Sugar Pound Cake with Caramel Glaze Brown Sugar Pound Cake with Caramel Glaze Brown Sugar Pound Cake with Caramel Glaze Brown Sugar Pound Cake with Caramel Glaze
Brown Sugar Pound Cake with Caramel Glaze Brown Sugar Pound Cake with Caramel Glaze Brown Sugar Pound Cake with Caramel Glaze Brown Sugar Pound Cake with Caramel Glaze Brown Sugar Pound Cake with Caramel Glaze
Brown Sugar Pound Cake with Caramel Glaze Brown Sugar Pound Cake with Caramel Glaze Brown Sugar Pound Cake with Caramel Glaze Brown Sugar Pound Cake with Caramel Glaze Brown Sugar Pound Cake with Caramel Glaze

Cake Ingredients
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 1/2 cups (3 sticks) butter, softened, plus additional for greasing the pan
1 (1-pound) box dark brown sugar
1/2 cup white sugar
5 eggs

Cake Preparation

  1. Heat the oven to 325 degrees. Grease and flour a 10-inch tube pan.
  2. In a mixing bowl, combine the flour, baking powder and salt and stir with a fork; set aside. Into a small bowl, pour the milk and add the vanilla; set aside.
  3. With a mixer, beat the butter at high speed until light and fluffy. Add the brown sugar in three batches, then add all of the white sugar, beating after each addition. Add the eggs one by one, beating well after each addition.
  4. Reduce the speed to low and add half of the flour mixture and then half the milk, beating until the flour or milk has disappeared into the batter. Add the rest of the flour and the rest of the milk in the same way. Quickly scrape the batter into the tube pan and bake until the cake is nicely browned at the edges, springs back when lightly touched at the center and a wooden skewer inserted into the center comes out clean, about 1 hour and 10 minutes.
  5. Remove the pan from the oven and leave it on a wire rack for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or plate, then leave it to cool completely. When cool, glaze with caramel glaze.

Glaze Ingredients
2 tablespoons butter
4 tablespoons half and half (I used whole milk)
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract

Glaze Preparation

  1. In a saucepan over medium heat, melt the butter.
  2. Add milk and brown sugar, stir to combine.
  3. Boil vigorously for 1 minute.
  4. Remove from heat and beat in 1/2 cup powdered sugar.
  5. Cool slightly then beat in the vanilla and remaining powdered sugar, adding more milk if necessary.
  6. Quickly spoon over cake before glaze sets.

Cake recipe from the LA Times, August 22, 2007 (sorry, can’t find the link in their archives).

Glaze recipe from Cupcake Bakeshop.

My notes:

  • I don’t own a tube pan, so I used two loaf pans instead.
  • I didn’t have dark brown sugar, so I used golden brown sugar.
  • The LA Times recipe included a caramel glaze, but it called for evaporated milk which I did not have in my kitchen, so I searched online for a different glaze recipe.

Comments

15 Responses to “Brown Sugar Pound Cake with Caramel Glaze”

    Jennifer on 1 November 16th, 2007 11:56 am

    Oh, yum! I’m thinking small loaves would be good for holiday gifts. Or just one big tube cake for me.

    Kristen on 2 November 18th, 2007 11:34 pm

    This has my favorite flavor combo in it. I think I see this in my kitchen in the very near future!

    Krystle on 3 November 19th, 2007 2:16 pm

    Holy crap, this looks good!

    I’m cursing this damn diet I’m on.

    Pat on 4 December 19th, 2007 10:03 pm Marni on 5 December 26th, 2007 11:07 am

    everything about this recipe, from the photos you took, to the title, make me drool!!!!!!!!!

    Sorina on 6 January 6th, 2008 7:23 pm

    This looks amazing, you have a wonderful blog…I am so making this soooooon :)

    Samreen on 7 February 7th, 2008 10:47 am

    Hi,
    this cake looks sooo good but i’m thinking to try half the recipe?so what u suggest for the eggs amount and also it’ll be fit in the 9″ loaf pan.?thankyou so much and waiting for your reply.
    nice blog..keep it up.

    Julia on 8 February 21st, 2009 10:46 am

    I’ve tried this recipe three times and only once did I have success with it. The other times the cake fell and had a heavy greasy place in the bottom. was cooked in a tube pan. I divided the recipe and cooked it is a 9″ loaf pan and I had success with it.

    Hilary on 9 February 21st, 2009 11:50 am

    Julia,

    I’ve only made it in the loaf pans so unfortunately I can’t speak about the tube pan. But interesting…

    Alyson on 10 October 13th, 2009 2:00 pm

    Looks yummy! I am going to try this one for my mother’s birthday.

    Shelia on 11 November 29th, 2009 4:52 am

    I made this cake yesterday and I was very please with it although I like my cake with a little more flavor then the recipe call for so I added a little more flavor according to my tast and I will be making this again thank you.

    Cassie on 12 June 28th, 2010 7:33 am

    Hey you said that you used 2 loaf pans. How much batter did you put in each?

    Thanks!

    Hilary on 13 June 28th, 2010 6:28 pm

    @Cassie – I just split the batter and put half in each loaf pan…

    Michael on 14 September 8th, 2010 5:44 pm

    This cake is very good. I was convinced I’d made the batter incorrectly because it was so thick (I had to really stir!). I wouldn’t recommend this cake to diabetics, as it is extremely sweet. Friends liked it very much and co-workers got the leftovers today, and it was very popular with them, too. I think it actually tasted better after being in the refrigerator for day, wrapped in aluminum foil. It’s a keeper.

    Brown Sugar Pound Cake « Crustabakes on 15 October 20th, 2010 12:15 am

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