Rich & moist with a deep, sweet buttery flavor, this Brown Sugar Pound Cake with butterscotch glaze is fancy enough for guests but easy enough for every day.
Prep Time20 minutesmins
Cook Time1 hourhr20 minutesmins
Course: Dessert
Cuisine: American
Keyword: easy bundt cake, homemade cake, old fashioned dessert
Preheat the oven to 325º Fahrenheit. Grease a 12 cup bundt cake pan with shortening, then dust with flour. You can also use Baker’s Joy cake release spray or a homemade cake release.
In a large bowl and using a hand mixer, cream together the butter and sugars for 2 minutes, scraping the sides of the bowl as needed.
Add in the maple and vanilla. Mix again.
Add in the eggs, one at a time, mixing between each addition.
Add half of the flour, then all of the salt and baking powder. Mix until nearly combined.
Add the sour cream and mix again.
Then add the remaining flour and mix.
Lastly, add the milk and mix just until the milk is all mixed in the the batter is uniform, scraping the sides of the bowl as needed.
Pour the batter into the prepared pan. Spread the top with a spatula so that it is even in the pan. Tap the pan a couple of times on the counter to settle the batter.
Bake for 70-80 minutes or until the cake tests done. Check the cake at 40 minutes. If it looks like it is getting too dark on top, place a piece of foil over the top of the cake to prevent it from getting too brown. If you have an internal probe thermometer, the cake should test about 210º Fahrenheit.
Allow the cake to cool in the pan for just 5 minutes, then turn it out onto a wire rack to cool completely.
Make the butterscotch glaze:
While the cake is cooling, prepare the glaze. You’ll want to pour the glaze right after you make it, so if you want the cake totally cooled off, let it mostly cool before starting the glaze.
In a small saucepan, melt the butter. Add the brown sugar and cook over low heat, stirring constantly, for 2 minutes.
Add the heavy cream and bring the mixture to a boil, again stirring constantly.
As soon as the mixture starts to boil, remove it from the heat.
Mix in the powdered sugar until the glaze is smooth.
Immediately drizzle the butterscotch glaze over the cake.
Then immediately sprinkle or press pecan bits on top of the glaze. It sets quickly, so you may have to press them in to get them to stick.
Store in an airtight container at room temperature.
Video
Notes
If your pan is dark colored, it may take a little less time to bake. I used a light colored, non-stick bundt cake pan.The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of frosted cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**