A beautiful Brown Butter Pound Cake that’s packed with pecans and made extra delicious with a brown butter caramel sauce drizzled all over!
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 cups chopped pecans
- Brown Butter Caramel Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla
- Preheat oven to 350°F. Lightly grease and flour a round tube pan and set aside.
- To make the cake:
- Place the butter in a light-colored pan over medium heat and whisk constantly as it melts. The butter will start to bubble and foam and then subside as the water evaporates and the milk solids start to turn a light brown color. Just as it starts to turn light brown and you smell that nutty aroma, remove it from the heat to let cool for about 10 minutes. (Once the butter starts to brown, it will race into burnt, so watch it carefully and remove from the heat as soon as it starts to brown.)
- In the bowl of an electric mixer, beat the brown butter and sugar until smooth. Beat in the eggs, one at a time, until well combined. Stir in the heavy cream and vanilla. Add the flour and baking powder and beat until just combined. Stir in the chopped pecans.
- Pour the batter into the prepared tube pan. Bake for 75-90 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
- To make the sauce, brown the butter the same way you did the butter for the cake. Once butter is browned, whisk in the sugar, heavy cream and vanilla. Let simmer over medium-low heat for about 5 minutes and then pour into a bowl to cool completely. The sauce will thicken as it cools.
- Once cake is cooled, place it on a serving plate or stand and pour half of the sauce over the top of it, letting it drizzle down the sides. Reserve the remaining sauce to drizzle over individual slices.