Description
Sweet Southern comfort shines in this Brown Sugar Caramel Pound Cake, blending rich buttery layers with deep caramel notes. Indulgent slices promise a delightful journey through classic baking traditions that will charm dessert enthusiasts seeking pure, nostalgic pleasure.
Ingredients
Scale
Cake Ingredients:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (220 grams) brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 4 large eggs, room temperature
Liquid Ingredients:
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) milk
- 1/4 cup (60 milliliters) caramel sauce
Garnish:
- Powdered sugar for dusting (optional)
Instructions
- Warm the oven to 325F (160C) and prepare a 9×5-inch loaf pan with generous butter and flour coating.
- Sift together flour, baking powder, and salt in a medium mixing bowl, creating a uniform dry mixture.
- Using an electric mixer, cream butter with brown and granulated sugars until the mixture becomes airy and pale, approximately 3-4 minutes.
- Incorporate eggs individually into the sugar-butter blend, ensuring thorough mixing after each addition. Blend in vanilla extract until smooth.
- Alternate adding dry ingredients and milk to the wet mixture, starting and concluding with dry ingredients. Mix gently to maintain cake’s delicate texture.
- Fold caramel sauce into the batter, ensuring even distribution throughout the mixture.
- Transfer batter into the prepared pan, smoothing the surface with a spatula for uniform baking.
- Bake for 60-70 minutes, monitoring until a toothpick inserted in the center emerges clean without raw batter.
- Allow cake to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack.
- Once completely cooled, embellish the cake with an elegant drizzle of caramel sauce and optional powdered sugar dusting.
- Slice and serve, savoring the rich, decadent flavors of this indulgent pound cake.
Notes
- Softened butter ensures smooth mixing and prevents lumpy batter, so remove butter from refrigerator 30 minutes before baking.
- Caramel sauce can be homemade or store-bought, but choose a thick consistency to prevent sinking in cake batter.
- Perform toothpick test carefully near cake’s center, checking multiple spots to confirm even baking and prevent undercooked sections.
- For gluten-free option, substitute all-purpose flour with 1:1 gluten-free baking blend, maintaining same measurement proportions.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 425 kcal
- Sugar: 31 g
- Sodium: 130 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg