Brown Sugar Pecan Pound Cake Recipe

Author Jenn Quillen


  • 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


  1. Preheat oven to 350 and grease a Bundt pan.
  2. In a small bowl, mix flour, baking powder and salt. Set aside.
  3. 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.
  4. 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.
  5. To make glaze:
  6. 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.
  7. Drizzle glaze onto cake and let stand until set.