Brown Sugar Caramel Pound Cake Recipe

Brown Sugar Caramel Pound Cake Recipe

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This decadent pound cake is infused with the rich, warm flavor of brown sugar caramel. It’s a perfect treat for any occasion, from a casual afternoon tea to a special dessert. The combination of sweet, buttery cake and gooey caramel is irresistible.

Ingredients:

For the Cake:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • ¾ cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk

For the Caramel:

  • 1 cup granulated sugar
  • ¼ cup water
  • ¼ cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract

Instructions:

Make the Caramel:

  1. Combine Sugar and Water: In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves.
  2. Cook to Caramel: Stop stirring and let the mixture cook undisturbed until it turns a deep amber color. This may take 10-15 minutes.
  3. Add Cream and Butter: Carefully add the heavy cream, it will bubble vigorously. Stir until the caramel is smooth.
  4. Add Vanilla: Remove from heat and stir in the vanilla extract. Let cool slightly.

Make the Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
  6. Pour Batter and Add Caramel: Pour half of the batter into the prepared loaf pan. Drizzle half of the cooled caramel over the batter. Top with the remaining batter and drizzle with the remaining caramel.
  7. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Tips:

  • For a richer flavor, use dark brown sugar.
  • If the caramel becomes too hard, reheat it gently over low heat.
  • For a more intense caramel flavor, increase the amount of caramel used.
  • You can also add chopped nuts or chocolate chips to the batter.

Enjoy this delicious treat!

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