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5 from 2 votes

Brown Sugar Bundt Cake with Caramel Glaze

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!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: brown sugar, bundt cake, cake, caramel glaze
Servings: 10 servings
Calories: 570kcal
Author: MaryAnn Dwyer

Ingredients

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

As I mentioned above, this cake is delicious on its own 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!
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.

Nutrition

Calories: 570kcal | Carbohydrates: 63g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 263mg | Potassium: 183mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1112IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg