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This Brown Sugar Pecan Pound Cake Recipe is really good. It’s so dense, it’s so buttery…and while it’s not overly sweet, believe me when I say that a little bit goes a long way! So slice it small and enjoy it, with or without the glaze!

Just editing these pics makes me so hungry for this Brown Sugar Pecan Pound Cake Recipe, I really love pecans and I could practically taste them while looking at that gorgeous icing! Are you a fan of pecans? I am not quite sure that this recipe would work the same with an alternate nut, but I would really love to hear if you try a substitution!

Brown Sugar Pecan Pound Cake Recipe

Cake Ingredients:

2-1/4 cups brown sugar
1-1/2 cups melted butter
5 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream

Pecan Glaze Ingredients:

3 tablespoons butter
1/4 cup chopped pecans
1 cup powdered sugar
1 teaspoon vanilla
1/4 cup half and half

Directions:

Preheat oven to 350 and grease a Bundt pan.

In a small bowl, mix flour, baking powder and salt. Set aside.

Beat butter and sugar until light and fluffy. Add eggs and beat well. Beat in vanilla. Add sour cream and beat well. Beat in flour mixture just until combined. Pour batter in prepared pan.

Bake for 55-65 minutes or until center is set. Cool in the pan for 10 minutes, then flip onto a wire rack to cool completely.

To make glaze:

Add butter and pecans in a saucepan and heat on medium heat, stirring constantly for about 3-5 minutes until mixture begins to turn golden brown. Watch carefully as it burns quick. Turn heat to low and add in sugar and vanilla and mix well. Stir in heavy whipping cream until you have a drizzling consistency.

Drizzle glaze onto cake and let stand until set.

Slice and serve.

To print this Brown Sugar Pecan Pound Cake Recipe, click here!

Brown Sugar Pecan Pound Cake Recipe

Author Jenn Quillen

Ingredients

2-1/4 cups brown sugar
1-1/2 cups melted butter
5 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
3 tablespoons butter
1/4 cup chopped pecans
1 cup powdered sugar
1 teaspoon vanilla
1/4 cup half and half

Instructions

Preheat oven to 350 and grease a Bundt pan.
In a small bowl, mix flour, baking powder and salt. Set aside.
Beat butter and sugar until light and fluffy. Add eggs and beat well. Beat in vanilla. Add sour cream and beat well. Beat in flour mixture just until combined. Pour batter in prepared pan.
Bake for 55-65 minutes or until center is set. Cool in the pan for 10 minutes, then flip onto a wire rack to cool completely.
To make glaze:
Add butter and pecans in a saucepan and heat on medium heat, stirring constantly for about 3-5 minutes until mixture begins to turn golden brown. Watch carefully as it burns quick. Turn heat to low and add in sugar and vanilla and mix well. Stir in heavy whipping cream until you have a drizzling consistency.
Drizzle glaze onto cake and let stand until set.