This recipe describes a rich and indulgent Caramel Cream Cheese Pound Cake, featuring a dense, moist pound cake base infused with cream cheese for extra richness, and generously draped in a decadent, glossy caramel sauce. This dessert is a delightful blend of classic Southern charm and sweet, buttery caramel notes. The cream cheese in the batter contributes to an exceptionally tender crumb and a subtly tangy flavor that beautifully complements the sweet caramel. Often baked in a Bundt pan, its elegant shape, enhanced by the flowing caramel glaze, makes it an impressive centerpiece for any gathering. This pound cake is perfect for special occasions, holiday meals, or simply as a comforting treat with a cup of coffee or tea. The image prominently displays a golden-brown pound cake, baked in a Bundt pan shape, sitting on a white serving plate. A large slice has been cut out and placed in front of the main cake. Both the whole cake and the slice are generously coated and surrounded by a thick, glossy, light brown caramel sauce that drips appealingly down the sides. The visible texture of the cake is dense and moist, characteristic of a well-made pound cake. The text “CARAMEL CREAM CHEESE POUND CAKE” and “INGREDIENTS: 1½ cups unsalted butter” are overlaid on the image, directly identifying the dish and starting its ingredient list.
Based on the image and common pound cake recipes, the ingredients typically include:
For the Caramel Cream Cheese Pound Cake:
- Unsalted Butter: A significant amount of softened unsalted butter is a cornerstone of pound cake, providing richness and moisture.
- Cream Cheese: Softened cream cheese is incorporated into the batter, which adds moisture, a tender crumb, and a slight tang that complements the sweetness.
- Granulated Sugar: Sweetens the cake.
- Large Eggs: Provide structure, richness, and help with leavening.
- All-Purpose Flour: Provides the main structure for the cake.
- Baking Powder (optional, but often used for a lighter crumb): A leavening agent to help the cake rise slightly.
- Salt: Balances the sweetness and enhances the flavors.
- Vanilla Extract: Adds a warm, aromatic flavor that complements both the cake and the caramel.
- Milk or Buttermilk (optional): Sometimes added for extra moisture and tenderness, though traditional pound cakes rely heavily on butter and eggs.
For the Caramel Glaze/Sauce:
- Granulated Sugar: The base for the caramel.
- Water: Helps dissolve the sugar initially for caramelization.
- Heavy Cream: Added to the caramelized sugar to create a creamy sauce.
- Unsalted Butter: Adds richness and smooth texture to the caramel.
- Salt: A pinch of salt balances the sweetness of the caramel, often creating a “salted caramel” effect.
- Vanilla Extract: Enhances the overall flavor of the caramel.
The preparation of a Caramel Cream Cheese Pound Cake typically starts by ensuring all ingredients, especially butter, cream cheese, and eggs, are at room temperature for optimal creaming. The oven is preheated, and a Bundt pan is thoroughly greased and floured to prevent sticking.
First, the softened butter and cream cheese are creamed together with the granulated sugar until light and fluffy. This creaming process incorporates air, which is crucial for the cake’s texture. Eggs are then added one at a time, beating well after each addition to ensure they are fully incorporated and the mixture remains emulsified. In a separate bowl, the dry ingredients (flour, baking powder if used, and salt) are whisked together. The dry ingredients are then gradually added to the wet ingredients, mixing on low speed or by hand until just combined. Overmixing can lead to a tough cake. Vanilla extract is usually stirred in with the wet ingredients or at the end. The thick batter is then spooned evenly into the prepared Bundt pan.
The cake is baked in a preheated oven, often at a moderate temperature for an extended period, which allows the dense batter to cook through evenly and develop a golden-brown crust. Baking times can vary significantly depending on the oven and the size of the pan, but it typically takes over an hour. A toothpick inserted into the center should come out clean when the cake is done. Once baked, the cake is allowed to cool in the pan for a period before being inverted onto a wire rack to cool completely. Cooling completely is essential before glazing to prevent the caramel from melting and soaking into the cake too much.
While the cake cools, the caramel glaze is prepared. This usually involves melting sugar with a bit of water over medium heat until it caramelizes to a rich amber color. Heavy cream, butter, and salt are then carefully whisked into the hot caramel (be cautious as it will bubble vigorously). The mixture is stirred until smooth and then removed from heat to cool slightly to a pourable consistency. Once the cake is fully cooled, the warm caramel glaze is poured generously over the top, allowing it to drip down the fluted sides, creating an appealing visual effect and ensuring every slice is coated in luscious caramel.
Caramel Cream Cheese Pound Cake is best served at room temperature to appreciate its full flavor and moist texture. It can be stored in an airtight container at room temperature for several days.
The texture of this cake is dense yet incredibly moist and tender, with a fine crumb, typical of a pound cake. The caramel glaze adds a smooth, slightly sticky, and rich topping that enhances the cake’s overall mouthfeel.
The flavor is rich and buttery from the pound cake base, with a subtle tang from the cream cheese that provides a lovely counterpoint to the deep, sweet, and sometimes slightly salty notes of the caramel glaze. The vanilla extract ties all the flavors together, creating a truly decadent and comforting dessert experience.
Caramel Cream Cheese Pound Cake is a moist, rich pound cake featuring cream cheese in the batter, topped with a generous pour of homemade caramel glaze, offering a harmonious blend of creamy, sweet, and buttery flavors.
The preparation involves creaming butter, cream cheese, and sugar, incorporating eggs, dry ingredients, and then baking in a Bundt pan. A separate caramel glaze is prepared and poured over the completely cooled cake before serving.
Ingredients ( अनुमानित based on common recipes, with an emphasis on exceeding 500 words for instructions and overall detail):
For the Caramel Cream Cheese Pound Cake:
- 1 ½ cups (3 sticks or 340g) unsalted butter, softened to room temperature
- 8 ounces (226g) cream cheese, softened to room temperature
- 3 cups (600g) granulated sugar
- 6 large eggs, at room temperature
- 3 cups (360g) all-purpose flour, sifted
- ½ teaspoon baking powder (optional, but contributes to tenderness)
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- ¼ cup whole milk or buttermilk, at room temperature (optional, for added moisture)
For the Caramel Glaze:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ½ cup (120ml) heavy cream
- 4 tablespoons (½ stick or 56g) unsalted butter
- ¼ teaspoon salt (or more, to taste, for salted caramel)
- 1 teaspoon vanilla extract
Equipment:
- 10-12 cup Bundt pan
- Non-stick baking spray with flour or butter and flour for greasing/dusting
- Large mixing bowls (2)
- Electric mixer (stand mixer or handheld)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Small saucepan (for caramel)
- Wire cooling rack
Instructions:
- Prepare the Bundt Pan: Begin by generously greasing your 10-12 cup Bundt pan with non-stick baking spray containing flour, or thoroughly coat it with softened butter, ensuring every crevice is covered, and then dust it lightly with all-purpose flour, tapping out any excess. This step is crucial for preventing the cake from sticking. Place the prepared pan aside.
- Preheat Oven: Preheat your oven to 325°F (160°C). This lower temperature is ideal for pound cakes, allowing them to bake slowly and evenly without drying out the edges before the center is cooked.
- Cream Butter and Cream Cheese: In the large bowl of your electric mixer, or using a handheld mixer, combine the softened unsalted butter and softened cream cheese. Beat on medium-high speed for about 3-5 minutes, scraping down the sides of the bowl as needed, until the mixture is very light, creamy, and fluffy. This aeration process is vital for the cake’s texture.
- Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, about ½ cup at a time, beating well after each addition. Continue beating on medium-high speed for another 5-7 minutes until the mixture is pale in color, very light, and fluffy, and the sugar has almost completely dissolved. The mixture should feel smooth when rubbed between your fingers.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Beat for at least 30-60 seconds after each egg until it is fully incorporated into the batter. This slow addition helps maintain the emulsion and prevents the batter from curdling, ensuring a smooth and even texture. If the batter appears slightly curdled, continue beating; it will usually come together as you add more ingredients.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder (if using), and salt. Sifting the flour helps prevent lumps and aerates it, contributing to a tender cake.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk or buttermilk (if using) in two additions, beginning and ending with the dry ingredients. For example: add ⅓ of the flour mixture, mix until just combined, then add ½ of the milk, mix, then another ⅓ of the flour, mix, remaining milk, mix, and finally the last ⅓ of the flour. Mix only until just combined after each addition; do not overmix, as overmixing can develop the gluten in the flour, resulting in a tough cake.
- Add Vanilla: Stir in the vanilla extract with a rubber spatula until fully incorporated. Give the batter a final gentle fold to ensure everything is evenly mixed, scraping down the sides and bottom of the bowl.
- Fill Pan and Bake: Spoon the cake batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any air bubbles and to level the batter. Bake for 70-90 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs attached. Baking time can vary significantly, so rely on the doneness test.
- Cool the Cake: Once baked, remove the Bundt pan from the oven and place it on a wire cooling rack. Let the cake cool in the pan for 15-20 minutes. This allows the cake to firm up slightly, making it easier to invert. After 15-20 minutes, carefully invert the cake onto the wire cooling rack and lift off the pan. Allow the cake to cool completely before glazing, which can take several hours. Glazing a warm cake will cause the caramel to melt and soak into the cake, rather than coating it.
- Make the Caramel Glaze: While the cake cools, prepare the caramel glaze. In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently until the sugar is dissolved. Heat the sugar mixture over medium-high heat without stirring. Allow the mixture to come to a boil. Continue to cook, swirling the pan occasionally (do not stir with a spoon, as this can cause crystallization), until the sugar turns into a rich amber or golden-brown caramel color. This can take about 8-12 minutes. Watch it closely, as it can burn quickly once it starts to color. Once the caramel reaches the desired color, immediately and carefully pour in the heavy cream. Be extremely cautious as the mixture will bubble up vigorously and steam. Stir with a whisk until smooth. Then, add the unsalted butter and salt, continuing to whisk until the butter is fully melted and incorporated, and the sauce is smooth. Remove the saucepan from the heat and stir in the vanilla extract. Let the caramel glaze cool for about 10-15 minutes, or until it has thickened slightly but is still warm and pourable. If it becomes too thick, you can gently reheat it over low heat, stirring constantly, until it’s pourable again.
- Glaze the Cake: Once the pound cake is completely cool, place the wire rack with the cake over a large plate or sheet of parchment paper to catch any excess glaze. Slowly and evenly pour the warm caramel glaze over the top of the cooled cake, allowing it to drip down the fluted sides. You can use a spoon to guide the glaze to ensure even coverage.
- Set and Serve: Allow the glaze to set slightly for about 15-30 minutes before slicing and serving. This allows the caramel to firm up slightly and adhere to the cake.
Enjoy your deliciously decadent Caramel Cream Cheese Pound Cake! It’s perfect for special occasions or a luxurious everyday treat. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.