Baptist Pound Cake with Caramel Frosting

For the Pound Cake:

Ingredients:

1 cup unsalted butter (softened)
1 (8 oz) package cream cheese (softened)
3 cups granulated sugar
6 large eggs (at room temperature)
3 cups all-purpose flour (sifted)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1/2 cup milk (room temperature)

For the Caramel Frosting:

Ingredients:

1/2 cup unsalted butter
1 cup packed brown sugar (light or dark)
1/4 cup heavy cream
1 teaspoon vanilla extract
2 cups powdered sugar (sifted)
Pinch of salt

Instructions:

For the Pound Cake:

Preheat the Oven:

Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch bundt pan or tube pan, or line with parchment paper.

Cream the Butter, Cream Cheese, and Sugar:

In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 5 minutes.

Add the Eggs:

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.

Add the Dry Ingredients:

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk,
beginning and ending with the flour mixture. Mix until just combined.

Add Flavorings:

Stir in the vanilla extract and almond extract (if using).

Bake the Cake:

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Cool the Cake:

Let the cake cool in the pan for about 10-15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

For the Caramel Frosting:

Make the Caramel Sauce:

In a medium saucepan over medium heat, melt the butter.
Add the brown sugar and heavy cream to the saucepan and stir to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 3-4 minutes, stirring constantly, until it thickens slightly.

Add the Vanilla and Powdered Sugar:

Remove the caramel mixture from the heat and stir in the vanilla extract and pinch of salt.

Gradually add the powdered sugar, whisking continuously until the frosting reaches a smooth, pourable consistency. If the frosting is too thick, you can add a little more cream or milk to reach the desired texture.

Let the Frosting Cool:

Allow the frosting to cool slightly, so it thickens just enough to spread or drizzle over the cake.

Assemble the Cake:

Frost the Cake:

Once the cake is completely cool, pour or spread the caramel frosting over the top of the cake. You can let it drizzle down the sides for a more rustic look.

Serve and Enjoy:

Slice the cake and enjoy! The Baptist Pound Cake is rich and moist, with the caramel frosting adding a sweet, decadent touch.