1 / 1
Brown Sugar-Cranberry Pound Cake
This dense pound cake combines the tartness of fresh cranberries with the deep sweetness of brown sugar. A rich buttermilk batter keeps the crumb tender and moist while toasted pecans add a satisfying crunch. The baked cake gets finished with a warm, pourable caramel frosting that sets into a sweet glaze. It makes a beautiful centerpiece for holiday gatherings or weekend brunches. Serve thick slices alongside hot coffee or tea.
Ingredients
- 2 cups butter, softened
- 2½ cups packed light brown sugar
- 6 large eggs
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- ¼ tsp. kosher salt
- ¼ tsp. baking soda
- 1 cup whole buttermilk
- 2 cups fresh cranberries, coarsely chopped
- 1 cup chopped toasted pecans
- 1 Tbsp. vanilla extract
- 1 cup packed light brown sugar
- ½ cup butter
- ¼ cup whole milk
- 1 cup powdered sugar, sifted
- 1 tsp. vanilla extract
- 1 cup coarsely chopped toasted pecans
Instructions
- 1Preheat the oven to 325°F. Place the softened butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed for about 1 minute until creamy.
- 2Slowly pour in the brown sugar while continuing to beat the mixture. Mix for about 4 minutes until light and fluffy, pausing to scrape down the sides of the bowl as necessary.
- 3Drop the eggs into the bowl one at a time. Mix just enough to blend each egg before adding the next.
- 4Combine the all-purpose flour, baking powder, ground cinnamon, kosher salt, and baking soda in a separate medium bowl and whisk them together.
- 5Alternate adding the dry flour mixture and the whole buttermilk to the butter mixture, making sure to start and finish with the dry ingredients. Keep the mixer on low speed and blend just until combined after each addition.
- 6Fold the coarsely chopped fresh cranberries, toasted pecans, and vanilla extract into the batter using a rubber spatula. Transfer the finished batter into a 15-cup Bundt pan that has been coated with baking spray.
- 7Bake the cake in the preheated oven for 1 hour and 10 minutes to 1 hour and 15 minutes. Test for doneness by inserting a wooden pick into the center to see if it comes out clean.
- 8Leave the cake in the pan to cool on a wire rack for 15 minutes. Turn the cake out onto the wire rack and let it cool completely for about 1 hour.
- 9Start the frosting by combining the brown sugar, butter, and whole milk in a saucepan over medium heat. Whisk the mixture constantly until it reaches a boil, then let it boil for exactly 1 minute.
- 10Take the saucepan off the heat and whisk in the sifted powdered sugar and vanilla extract until completely smooth. Stir the frosting gently for 3 to 5 minutes as it cools and begins to thicken.
- 11Spoon the warm frosting directly over the cooled Bundt cake right away. Sprinkle the remaining coarsely chopped toasted pecans over the top before the frosting sets.