recipes

Caramel Pound Cake



Ingredients:

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For the Cake:

3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
1 cup packed brown sugar
5 large eggs
1 tsp vanilla extract
1 cup whole milk or buttermilk

For the Caramel Glaze:

½ cup unsalted butter
1 cup packed brown sugar
¼ cup heavy cream
1 tsp vanilla extract
Pinch of salt
1 cup powdered sugar (optional, for a thicker glaze)

Instructions:
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For the Cake:

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk (start and end with the dry ingredients). Mix until just combined.

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

Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

For the Caramel Glaze:

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Cook, stirring constantly, until the mixture is smooth and slightly thickened (about 3-4 minutes).

Remove from heat and stir in the vanilla extract and a pinch of salt. For a thicker glaze, whisk in powdered sugar until smooth.

Allow the glaze to cool slightly before drizzling over the cooled cake.

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