Best 8 Brown Sugar Pound Cake With Brown Sugar Glaze Recipes

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Brown sugar pound cake with brown sugar glaze is an incredibly moist and delectable dessert. The rich brown sugar flavor is the star of this cake, providing a deep and molasses-like taste. The glaze adds an extra layer of sweetness and enhances the flavor of the cake even more. With its tender crumb and irresistible flavor, brown sugar pound cake is a beloved classic for any occasion. Its simple yet elegant presentation makes it perfect for serving at dinner parties, potlucks, and other special gatherings.

Let's cook with our recipes!

BROWN SUGAR POUND CAKE WITH CREAMY WARM BROWN SUGAR GLAZE



Brown Sugar Pound Cake With Creamy Warm Brown Sugar Glaze image

This is a dense rich-flavored cake. If desired add about 1 cup chopped walnuts. Serve the warm glaze drizzled over cake slices.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 15

1 cup butter, softened (no substitutes)
1 cup dark brown sugar, packed
1 cup white sugar
1 tablespoon vanilla
5 large eggs
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup half-and-half cream (or use full-fat milk)
1/2 cup dark brown sugar, packed
1/2 cup white sugar
1/2 cup whipping cream, unwhipped
1/2 cup butter (no substitutes)
1 tablespoon vanilla

Steps:

  • Set oven to 325 dregrees fahrenheit.
  • Grease and flour a 10-inch tube pan.
  • In a bowl, using an elecric mixer on medium speed, beat the butter with dark brown sugar, white sugar and vanilla for about 3 minutes.
  • Add in eggs and beat until well blended.
  • In a bowl mix together the flour with baking powder, baking soda and salt.
  • Add to the creamed mixture alternating with the half and half cream or full-fat milk.
  • Transfer the batter to prepared tube pan.
  • Bake for about 1 hour and 30 minutes or until cake tests done.
  • Cool in pan for 10 minutes; remove from pan; cool completey on wire rack.
  • To make the glaze; in a heavy saucepan cook both sugars with whipping cream and butter over medium heat, stirring constantly until the butter melts and the sugars have dissolved.
  • Increase the heat and bring to a boil; cook stirring constantly for about 3 minutes or until slightly thickened; stir in vanilla.
  • Cool slightly.
  • Drizzle the warm glaze over pound cake slices.

Nutrition Facts : Calories 738, Fat 37.7, SaturatedFat 22.8, Cholesterol 204.2, Sodium 456.8, Carbohydrate 92.7, Fiber 1, Sugar 62.4, Protein 8.3

BROWN SUGAR POUND CAKE



Brown Sugar Pound Cake image

This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1-1/2 cups unsalted butter, softened
2-1/4 cups packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
GLAZE:
3 tablespoons unsalted butter
1/4 cup chopped pecans
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt
2 to 3 tablespoons half-and-half cream

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

Nutrition Facts : Calories 473 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 193mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

BROWN SUGAR POUND CAKE I



Brown Sugar Pound Cake I image

A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.

Provided by ARVILLALAR

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 9

2 cups light brown sugar
1 cup white sugar
1 ½ cups butter
5 eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
½ teaspoon baking powder
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
  • In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 59.2 g, Cholesterol 105.1 mg, Fat 24.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 170.1 mg, Sugar 40.4 g

BROWN SUGAR POUND CAKE WITH BROWN SUGAR GLAZE



Brown Sugar Pound Cake With Brown Sugar Glaze image

This is an old recipe--one of my Grandma's. I thought I would put it on Zaar for other people to enjoy, and to make sure I don't lose it.

Provided by FloridaGrl

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup shortening
1/2 cup butter, softened
1 (1 lb) box light brown sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup evaporated milk
1 teaspoon maple flavoring or 1 teaspoon vanilla extract
1/2 cup butter
1 cup light brown sugar, firmly packed
3/4 cup evaporated milk
3 cups powdered sugar, sifted
1 teaspoon vanilla extract

Steps:

  • Beat shortening,butter and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, one at a time, beating well after each addtion.
  • Combine flour,salt,and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan.
  • Bake at 300 for 1 hour and 15 minutes or until a long wooden pick inserted into the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on a wire rack. Pour warm glaze over cake. Let cake stand 30 minutes or until glaze is firm.
  • BROWN SUGAR GLAZE:.
  • Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
  • Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately over cooled cake.

BROWN SUGAR CARAMEL POUND CAKE RECIPE - (3.9/5)



Brown Sugar Caramel Pound Cake Recipe - (3.9/5) image

Provided by stokeslm

Number Of Ingredients 15

CARAMEL DRIZZLE:
1 1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 (8-ounce) bag toffee bits
1 cup pecans, chopped
1 (14-ounce) can condensed milk, sweetened
1 cup brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F. Spray a 12 cup bundt pan with nonstick baking spray with flour. Set aside. Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. TIP: Cover the top with foil to prevent excess browning is necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. spoon caramel drizzle over cooled cake. CARAMEL DRIZZLE: In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and simmer for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still hot. When cooled the caramel does somewhat harden.

DARK CHOCOLATE BROWN SUGAR POUND CAKE WITH CHOCOLATE GLAZE



Dark Chocolate Brown Sugar Pound Cake with Chocolate Glaze image

Categories     Cake     Chocolate     Dairy     Egg     Dessert     Bake     Gourmet

Yield Makes 16 to 20 servings

Number Of Ingredients 16

2 1/4 cups cake flour
3/4 cup unsweetened Dutch-process cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream (8 1/2 ounces)
2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter, softened
1 1/2 cups granulated sugar
1 1/2 cups packed dark brown sugar
1 tablespoon chocolate extract* (optional)
1 teaspoon vanilla extract
6 large eggs
3 ounces fine-quality bittersweet chocolate (not unsweetened)
2 tablespoons unsalted butter
Accompaniments:brown sugar sour cream
strawberries
*available by mail order

Steps:

  • Do not preheat oven. Butter and flour a 12-cup bundt pan, knocking out any excess flour.
  • Into a small bowl sift together flour, unsweetened cocoa powder, and salt. In another small bowl stir together baking soda and sour cream.
  • In a large bowl with an electric mixer (preferably a standing electric mixer) beat together butter and sugars until light and fluffy, about 10 minutes. Beat in extracts and add eggs 1 at a time, beating well after each addition. With mixer at low speed, add flour mixture and sour cream mixture alternately in batches, beating until just combined.
  • Pour batter into bundt pan and put in middle of cold oven. Set oven to 350°F and bake cake 1 hour and 25 minutes, or until a tester comes out clean. Cool cake in pan on a rack 15 minutes and turn out onto rack to cool completely. Pound cake keeps, wrapped in plastic wrap, at room temperature 1 week. Alternatively, pound cake may be frozen, wrapped well in plastic wrap and foil, 3 months.
  • Chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth. Transfer glaze to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer glaze to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Pipe glaze back and forth over top of cake, letting it drip down sides. Let glaze set 30 minutes at room temperature.
  • Serve cake with dollops of sour cream and strawberries.

BROWN SUGAR POUND CAKE II



Brown Sugar Pound Cake II image

I have made this cake many times - it is one of my favorites!

Provided by dcbeck46

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 13

½ cup butter, softened
2 cups packed brown sugar
5 eggs
2 teaspoons maple flavored extract
1 cup evaporated milk
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ cup butter
½ cup packed brown sugar
1 ½ cups sifted confectioners' sugar
2 tablespoons milk
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.
  • To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.

Nutrition Facts : Calories 384.3 calories, Carbohydrate 65.2 g, Cholesterol 85.7 mg, Fat 11.7 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 6.7 g, Sodium 194.8 mg, Sugar 46.8 g

BROWN-SUGAR POUND CUPCAKES WITH BROWN-BUTTER GLAZE



Brown-Sugar Pound Cupcakes with Brown-Butter Glaze image

Tangy buttermilk gives this bite-sized take on pound cake a moist, tender crumb.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 29

Number Of Ingredients 8

3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
Brown-Butter Glaze

Steps:

  • Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
  • Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
  • Bake cupcakes until testers inserted into centers come out clean, 25 minutes. Let cool in tins on wire racks. (Unglazed cupcakes will keep, covered, for up to 3 days.) Set racks with cupcakes over parchment-lined baking sheets. Spoon glaze over tops, and let stand until set. Serve glazed cupcakes immediately.

Tips:

  • Use quality ingredients. This will make a big difference in the flavor of your pound cake. Use real butter, not margarine, and use fresh eggs.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make the cake lighter and more tender.
  • Gradually add the eggs, one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Sift the flour before measuring it. This will help to ensure that you have the correct amount of flour in the batter.
  • Do not overmix the batter. Overmixing will make the cake tough.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Let the cake cool completely before glazing it. This will help to prevent the glaze from running off the cake.

Conclusion:

Brown sugar pound cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has a delicious brown sugar glaze. Follow these tips to make the best brown sugar pound cake you have ever tasted.

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