This Brown Sugar Bundt Cake with Caramel Glaze is so easy to whip up and perfect for your holiday dessert table. It’s got a tender cake with a bit of tanginess from some added sour cream and it’s topped with a buttery, rich caramel glaze that’s to die for!
Spring. It’s the most wonderful time of the year! Birds are chirping, flowers are beginning to bloom and the days are getting warmer.
Easter is just around the corner, so today I’m sharing one of my favorites. A bundt cake. You know me and bundt cakes. I’ve never met a bundt cake I haven’t loved.
Delicious Easy Brown Sugar Bundt Cake with Caramel Glaze
This Brown Sugar Bundt Cake with Caramel Glaze is ridiculously easy and Nordic Ware’s Jubilee Bundt Pan makes it look super beautiful! This is a not a sponsored post, I just know some of you will be wondering what kind of bundt pan this is, so I thought it would be best to share up front.
If you’re a fan of pound cake then this bundt is right up your alley. It’s got a tender cake with a bit of tang from some added sour cream. First, I thought I would go with just some whipped cream on the side or perhaps a sprinkle of confectioners’ sugar. But then I remembered a caramel glaze I used a while back on some Apple Butter Blondies here on the blog, so I though PERFECT! It’s a mere four ingredients, all of which I guarantee you already have and you’ve got a buttery smooth glaze that complements this bundt magnificently!!
Brown Sugar Bundt Cake Ingredients
- unsalted butter
- light brown sugar
- granulated sugar
- eggs
- baking powder
- salt
- baking soda
- unbleached all-purpose flour
- sour cream
- vanilla extract
Caramel Glaze Ingredients
- unsalted butter
- light brown sugar
- heavy cream
- salt
First, you’ll cream your butter and sugars together until light and airy. Then you’ll add your eggs, one at a time before adding in your baking powder, baking soda and salt and half the flour. You’ll gently mix in your sour cream and vanilla extract before adding the remaining flour and then scoop the mixture into your prepared bundt pan.
The cake will take about 50-60 minutes to bake depending on your oven. I would start to check with a cake tester inserted in the center of the bundt at 50 minutes. You want the tester to come out clean. Let the cake cool in the pan for 15 minutes and then carefully loosen the sides at the top of the pan and turn out onto a baking rack placed on top of a baking sheet to finish cooling.
While the cake is cooling you can make the glaze. Once the cake and the glaze are cooled, simple spoon the glaze over the cake.
This cake is a winner for all those pound cake fans out there. Hope you give the recipe a go guys!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Brown Sugar Bundt Cake with Caramel Glaze
As I mentioned above, this cake is delicious on its own or with just perhaps a sprinkle of confectioners’ sugar or with some fresh whipped cream and berries on the side. But I think you’ll really enjoy the caramel glaze. It’s smooth and buttery and in my opinion makes this cake even better!
You can use a 9 or 10-cup bundt pan for this recipe.
Make sure to coat your bundt pan generously with nonstick cooking spray with flour so you don’t have any issues removing this cake from the pan. I use Baker’s Joy.
Brown Sugar Bundt Cake with Caramel Glaze
Print Recipe Pin RecipeIngredients
Brown Sugar Bundt Cake
- 1 cup (two sticks) unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp. baking powder
- 1 tsp. salt
- 1/4 tsp. baking soda
- 2 cups unbleached all-purpose flour
- 1 cup sour cream, room temperature
- 1 1/2 tsp. vanilla extract
Caramel Glaze
- 4 Tbsp. unsalted butter
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup heavy cream
- pinch of salt
Instructions
Brown Sugar Bundt Cake
- Preheat oven to 350 degrees. Spray a 9 or 10-cup bundt pan with nonstick cooking spray with flour. Set aside.
- In a large bowl, beat the butter and sugars together with an electric mixer on medium speed for 2 minutes. Add the eggs, one at a time beating after each addition for 1-2 minutes, scraping the bowl as needed.
- Add the baking powder, salt and baking soda, then add in half of the flour. Gently add in the sour cream and vanilla, then the remainder of the flour, just until blended.
- Spoon the batter into the prepared bundt pan. Bake for 50-60 minutes until a cake tester inserted in the center of the cake comes out clean (check first at 50 minutes, then at 55).
- Remove the cake from the oven and let cool for 15 minutes, then turn the cake out onto a wire rack on top of a baking sheet (to catch any dripping caramel glaze). Let the cake totally cool before spooning over with the caramel glaze. Slice and enjoy.
Caramel Glaze
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook for one minute, stirring constantly. Slowly add the heavy cream and salt. Bring to a boil. Cook for 2 minutes, then remove from heat and let cool for 20 minutes. Spoon cooled glaze over cooled bundt cake.
Notes
Bundt cake recipe adapted from King Arthur Flour. The caramel glaze recipe is my own.
Just lovely! This is such a perfect cake for more many occasions, with great, classic flavours.
Thanks Jennifer! So easy too. And if you’re a pound cake lover, this one fits the bill!
I love your recipes.
Thanks so much!! And thanks for following!!
Delicious! I will definitely make this again. I’m making a black walnut cake today and I’m going to use the caramel glaze again. I plan to cook the glaze a little longer to thicken it a little more. Thank you so much for your great recipes.
So happy you enjoyed it Wendy! Thanks so much for trying the recipe.