Introduction
Brown Sugar Caramel Pound Cake is a decadent dessert that promises to satisfy your sweet tooth. This rich and moist cake is infused with the deep flavor of brown sugar and complemented by a luscious caramel sauce. Perfect for special occasions or an everyday treat, this pound cake is sure to impress friends and family alike.
Detailed Ingredients with measures
– Unsalted butter – 1 cup (softened)
– Brown sugar – 1 ¾ cups (packed)
– Granulated sugar – ¼ cup
– Eggs – 4 large
– All-purpose flour – 2 cups
– Baking powder – 1 teaspoon
– Salt – ½ teaspoon
– Milk – 1 cup
– Vanilla extract – 1 teaspoon
– Caramel sauce – for drizzling (store-bought or homemade)
Prep Time
The prep time for the Brown Sugar Caramel Pound Cake is approximately 20 minutes. This includes gathering and measuring the ingredients, as well as preparing the batter for baking.
Cook Time, Total Time, Yield
– Cook time: 60-70 minutes
– Total time: 1 hour 20 minutes to 1 hour 30 minutes
– Yield: This recipe serves around 10 slices, making it perfect for sharing at gatherings or enjoying throughout the week.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 325°F (165°C) and grease a bundt pan thoroughly.
Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
Add the Eggs
Crack the eggs one at a time into the mixture, beating well after each addition to incorporate fully.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt until evenly combined.
Blend the Mixtures
Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing until just combined.
Add the Vanilla
Stir in the vanilla extract until evenly distributed throughout the batter.
Transfer to Bundt Pan
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake the Cake
Place the bundt pan in the preheated oven and bake for approximately 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely.
Prepare the Caramel Sauce
While the cake cools, prepare the caramel sauce by melting butter in a saucepan over medium heat. Stir in brown sugar and cream, cooking until the mixture comes to a boil.
Drizzle the Caramel
Once the cake is completely cool, drizzle the caramel sauce over the top, allowing it to cascade down the sides.
Notes
Storage Suggestions
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week.
Freezing Instructions
This cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.
Variations
For an extra touch, consider adding chopped nuts or chocolate chips to the batter for added texture and flavor.
