Brown Sugar Caramel Pound Cake
This cozy and rich pound cake, drizzled with homemade caramel, brings comfort and delight without any fuss. Perfect for any occasion!
Ingredients
For the Pound Cake
- 1 cup Unsalted butter, softened Main flavor, use a butter you like.
- 1 cup Light or dark brown sugar Dark brown sugar gives a deeper molasses taste.
- 1 cup Granulated sugar Helps keep the crumb classic pound cake style.
- 4 large Eggs Add them one at a time to keep the batter creamy.
- 2 cups All purpose flour Spoon and level it to avoid packing too much.
- 1 cup Sour cream or whole milk Sour cream makes for a more tender cake.
- 1 teaspoon Vanilla extract Enhances the caramel notes.
- 1 teaspoon Salt Enhances the sweetness.
For the Caramel Drizzle
- 1 cup Brown sugar Used for making the caramel drizzle.
- 1 stick Unsalted butter Melt with brown sugar.
- 1 splash Cream or milk Used to thin out the caramel.
- 1 cup Powdered sugar Thickens the drizzle.
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and grease a bundt pan well.
- Cream the butter, brown sugar, and granulated sugar together until airy, about 3 to 5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Gradually mix in the flour and salt, alternating with sour cream or milk, mixing gently to avoid overmixing.
Baking
- Pour the batter into the greased bundt pan and smooth the top.
- Bake for 60 to 75 minutes, checking doneness with a toothpick.
Cooling and Glazing
- Cool the cake in the pan for about 15 minutes before flipping onto a wire rack.
- Allow the cake to cool completely before glazing.
- For the caramel drizzle, melt butter and brown sugar together, add cream, then whisk in powdered sugar until smooth.
- Drizzle the caramel over the cooled cake.
Notes
Let the cake cool completely before glazing to avoid melting the drizzle. Store tightly wrapped at room temperature for up to 3 days, or freeze for up to 2 months without the glaze.