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Brown Sugar Caramel Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 79 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Brown Sugar Caramel Pound Cake is a rich and moist dessert combining a classic buttery pound cake with a luscious homemade caramel sauce. Perfect for special occasions or a delightful everyday treat, the cake features a tender crumb enhanced by brown sugar and a smooth vanilla-infused caramel drizzle.

Ingredients

Cake

  • 1 cup unsalted butter, softened
  • 1 1/2 cups brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk (or whole milk)

Caramel Sauce

  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Cake: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan to ensure the cake releases easily after baking.
  2. Cream Butter and Sugar: In a large bowl, cream the softened butter with the packed brown sugar until the mixture is fluffy and light in color. This step incorporates air, essential for a tender crumb.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract to infuse flavor throughout the batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly distributed.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently after each addition to avoid overworking the batter.
  6. Bake the Cake: Pour the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the pan and transferring to a wire rack.
  7. Make the Caramel Sauce: In a saucepan over medium heat, melt the butter. Stir in the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Bring the mixture to a boil, then reduce heat and simmer for 3-4 minutes until the sauce thickens slightly. Remove from heat and let it cool slightly to thicken more.
  8. Serve: Drizzle the warm caramel sauce generously over the cooled cake. Slice and enjoy this decadent treat with your favorite beverage.

Notes

  • Ensure butter is softened for easier creaming and better texture.
  • Use buttermilk for a more tender and moist crumb; whole milk can be substituted if needed.
  • Check doneness with a toothpick to avoid over-baking, which can dry out the cake.
  • Allow caramel sauce to cool slightly before drizzling to prevent melting the cake’s crust excessively.
  • Store leftovers in an airtight container; the cake stays moist for up to 3 days at room temperature.

Find it online: https://slsrecipes.com/brown-sugar-caramel-pound-cake-recipe/