Brown Sugar Caramel Pound Cake

If you’re looking for a decadent, rich, and moist cake, the Brown Sugar Caramel Pound Cake is a perfect choice. This cake combines the deep flavors of brown sugar and caramel, creating a moist, flavorful treat that’s perfect for any occasion. It’s easy to make and will surely become a favorite in your baking repertoire. Here’s how to make this delicious cake.

Ingredients:

For the Cake:

• 1 1/2 cups unsalted butter, softened
• 2 cups brown sugar, packed (light or dark)
• 5 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or buttermilk
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

For the Caramel Sauce:

• 1/2 cup unsalted butter
• 1 cup brown sugar, packed (light or dark)
• 1/2 cup heavy cream
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (163°C).
2. Grease and flour a 10-inch Bundt pan or tube pan, ensuring the entire inside is coated to prevent sticking.

Step 2: Prepare the Cake Batter

1. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This will take about 3-5 minutes using an electric mixer.
2. Add the eggs, one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
3. Stir in the vanilla extract and sour cream (or buttermilk) until smooth.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients in 3 parts, alternating with the milk or sour cream, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake dense.
6. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

Step 3: Bake the Cake

1. Bake for 65-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should have a golden-brown color and be firm to the touch.
2. Let the cake cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely.

Step 4: Make the Caramel Sauce

1. While the cake is baking or cooling, prepare the caramel sauce. In a medium saucepan over medium heat, melt the butter.
2. Add the brown sugar and stir until it dissolves into the butter.
3. Slowly add the heavy cream, stirring continuously. Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing it to thicken slightly. Be careful not to let it boil over.
4. Stir in the vanilla extract and a pinch of salt. Remove from heat and set aside.

Step 5: Glaze the Cake

1. Once the cake has cooled to room temperature, drizzle the warm caramel sauce over the cake. Allow the caramel to soak into the cake, enhancing its flavor and moisture.
2. If you like, you can serve extra caramel sauce on the side for people to add more on their slices.

Serving Suggestions:

• This cake is rich and delicious on its own, but you can serve it with a scoop of vanilla ice cream, a dollop of whipped cream, or some fresh berries for a special touch.
• For a festive twist, top it with chopped nuts (such as pecans or walnuts) for added texture and flavor.

Why You’ll Love This Cake:

1. Moist and Flavorful: The combination of brown sugar and caramel creates a cake that’s incredibly moist and bursting with flavor. It has the perfect balance of sweetness and richness.
2. Easy to Make: The cake batter is straightforward to prepare, and the caramel sauce requires minimal effort but adds so much flavor to the cake.
3. Versatile: This cake is great for any occasion—from casual get-togethers to holiday celebrations. It’s sure to impress your family and guests.
4. Comforting and Decadent: There’s nothing more comforting than a rich pound cake, and the caramel sauce adds a luxurious touch that elevates the dessert.

Storage:

• Store the cake in an airtight container at room temperature for up to 4 days. If you need to store it for longer, refrigerate the cake (without the caramel sauce) for up to 1 week, and reheat before serving.
• The caramel sauce can be stored in the fridge and reheated in the microwave for a few seconds before drizzling on the cake.

This Brown Sugar Caramel Pound Cake is the perfect combination of rich, moist cake and luscious caramel flavor. Whether you’re serving it at a family gathering, for a special occasion, or just because you deserve something sweet, this cake will be a hit every time!