Caramel Pound Cake
These ingredients are essential for creating a buttery, moist Caramel Pound Cake and a delightful caramel glaze.
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable oil
- 2 cups light brown sugar, packed
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 2 tsp vanilla extract
For the Caramel Glaze:
- ½ cup (1 stick) unsalted butter
- 1 cup light brown sugar, packed
- ½ cup whole milk or heavy cream
- 1 tsp vanilla extract
- A pinch of salt (optional)
Directions
Follow these steps to create a delightful Caramel Pound Cake:
- Step 1: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
- Step 2: In a large mixing bowl, cream together the softened butter, vegetable oil, and brown sugar until light and fluffy, about 3-5 minutes.
- Step 3: Add the eggs one at a time, mixing well after each addition.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
- Step 6: Stir in the vanilla extract until well incorporated.
- Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
- Step 8: Bake for 70-80 minutes or until a toothpick inserted in the center comes out clean.
- Step 9: Allow the cake to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
- Step 10: To make the caramel glaze, melt the butter in a small saucepan over medium heat.
- Step 11: Add the brown sugar and milk, stirring constantly until it comes to a boil.
- Step 12: Boil for 1 minute, then remove from heat and stir in the vanilla and optional salt.
- Step 13: Let the glaze cool slightly until it thickens but is still pourable, then drizzle it generously over the cooled cake.
FAQs
Q1: Can I use granulated sugar instead of brown sugar?
A1: While you can use granulated sugar, it will change the flavor profile, making the cake less rich and molasses-flavored.
Q2: How can I store leftover pound cake?
A2: Store the leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for later enjoyment.
Q3: Can I add nuts to the batter?
A3: Yes, you can fold in about 1 cup of chopped nuts into the batter for added flavor and texture.
Q4: Is it possible to make a gluten-free version?
A4: Substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be mindful of the texture change.
Q5: What can I serve with the Caramel Pound Cake?
A5: This cake pairs well with whipped cream, ice cream, or fresh fruit. You can also serve it with coffee or tea.
Conclusion
This Caramel Pound Cake is a delightful addition to any dessert table, promising the perfect balance of richness and sweetness. Whether you’re celebrating a special occasion or just treating yourself, this recipe will not disappoint. With its easy-to-follow instructions and minimal ingredients, baking this delectable cake is a rewarding experience. Enjoy every slice of your homemade Caramel Pound Cake!
