Caramel Pound Cake with Caramel Glaze
Here’s what you’ll need to whip up this delightful Caramel Pound Cake with Caramel Glaze:
For the Pound Cake:
- 1 cup (3 sticks) unsalted butter, softened
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
For the Caramel Glaze:
- 1 cup light brown sugar, packed
- ½ cup (1 stick) unsalted butter
- ½ cup whole milk or heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
- 1 cup powdered sugar, sifted
Instructions
Follow these simple steps to create your Caramel Pound Cake:
- Step 1: Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt or tube pan.
- Step 2: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar together for about 4-5 minutes until the mixture is light and fluffy.
- Step 3: Add the eggs one at a time, making sure to beat well after each addition.
- Step 4: In another bowl, sift together the all-purpose flour, baking powder, and salt.
- Step 5: Gradually add the flour mixture to the creamed mixture, alternating with the milk, starting and ending with the flour. Mix until just combined.
- Step 6: Stir in the vanilla extract and pour the batter into the prepared pan, smoothing the top with a spatula.
- Step 7: Bake in the preheated oven for 75-85 minutes or until a toothpick inserted in the center comes out clean.
- Step 8: Once baked, cool the cake in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- Step 9: For the caramel glaze, combine the light brown sugar, butter, and milk in a saucepan over medium heat. Bring to a boil, then reduce to a simmer for 2-3 minutes, stirring constantly.
- Step 10: Remove from heat and stir in the vanilla and a pinch of salt. Whisk in the sifted powdered sugar until smooth. If the glaze seems too thick, add a bit more milk to reach your desired consistency.
- Step 11: Drizzle the warm caramel glaze over the cooled cake before serving.
Pro Tips for Making the Perfect Caramel Pound Cake
- Ensure your butter is at room temperature for easy creaming with sugars.
- Don’t skip the alternate mixing of flour and milk; this helps keep the cake tender.
- Bake until a toothpick comes out clean; start checking around the 75-minute mark.
- Let the cake cool completely before glazing to maintain the integrity of your cake.
- Feel free to top with additional sea salt flakes for a salty-sweet experience!
FAQs
1. Can I use brown sugar instead of white sugar in the glaze?
Yes, using brown sugar will result in a richer flavor in the glaze.
2. Is there a way to intensify the caramel flavor?
Absolutely! You can use a caramel extract in addition to the vanilla extract.
3. How do I store leftovers?
Keep the cake covered at room temperature for up to 3 days, or refrigerate for up to a week. Rewarm slightly before serving.
4. Can I freeze the cake?
Yes! Freeze the pumpkin cake for up to 3 months. Thaw in the refrigerator overnight before serving.
5. What can I serve with this cake?
This cake pairs beautifully with whipped cream, vanilla ice cream, or even a dollop of crème fraîche.
Conclusion
Your search for the ultimate caramel-infused dessert ends here. This Caramel Pound Cake with Caramel Glaze is not only easy to make but also rich and satisfying, making it the perfect choice for any gathering. Follow the simple steps outlined, and you’ll have a show-stopping dessert on your hands that everyone will love!
