Decadent Caramel Cream Cheese Pound Cake Recipe

Decadent Caramel Cream Cheese Pound Cake Recipe

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This recipe outlines how to create a “Decadent Caramel Cream Cheese Pound Cake,” a rich and moist cake featuring the classic dense crumb of a pound cake, enhanced with the subtle tang of cream cheese within the batter, and generously drenched in a luscious, glossy caramel glaze. The image prominently displays a beautifully baked Bundt-style pound cake, cut into slices, revealing its tender, pale interior, thoroughly coated and surrounded by a thick, golden-brown caramel sauce that has gracefully dripped down its sides and pooled on the serving platter. This cake is a luxurious treat, perfect for special occasions or as a comforting dessert.

Ingredients:

For the Cream Cheese Pound Cake:

  • 1 ½ cups (3 sticks or 340g) unsalted butter, softened
  • 8 oz (226g) cream cheese, softened
  • 3 cups (600g) granulated sugar
  • 6 large eggs, at room temperature
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional, but enhances flavor)

For the Homemade Caramel Glaze:

  • ½ cup (1 stick or 113g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • ½ cup (120ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment:

  • 10-12 cup Bundt pan
  • Large mixing bowls (2)
  • Electric mixer (stand or hand-held)
  • Whisk
  • Rubber spatulas
  • Pastry brush (for greasing Bundt pan)
  • Wire cooling rack
  • Medium saucepan (for caramel glaze)

Instructions:

Part 1: Prepare and Bake the Cream Cheese Pound Cake

  1. Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-12 cup Bundt pan. Make sure to get into all the crevices of the pan to ensure the cake releases easily. A non-stick baking spray with flour is also highly recommended. The image displays the cake baked in a Bundt pan.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, using an electric mixer, cream the softened unsalted butter, softened cream cheese, and granulated sugar together on medium-high speed until light, fluffy, and pale in color, about 5-7 minutes. Scrape down the sides of the bowl frequently. This extended creaming time is essential for the pound cake’s tender crumb.
  4. Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract and optional almond extract.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter, as overmixing can lead to a tough cake.
  6. Pour into Pan: Pour the cake batter evenly into the prepared Bundt pan. Smooth the top with a rubber spatula.
  7. Bake: Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be golden brown.
  8. Cool in Pan: Let the cake cool in the Bundt pan on a wire cooling rack for at least 15-20 minutes. This is crucial for the cake to firm up before inverting.
  9. Invert onto Rack: After cooling in the pan, carefully invert the Bundt cake onto the wire cooling rack to cool completely. Do not rush this step, as the cake is delicate when warm.

Part 2: Prepare the Homemade Caramel Glaze

  1. Melt Butter: In a medium saucepan, melt the unsalted butter over medium heat.
  2. Add Brown Sugar: Stir in the packed light brown sugar and cook, stirring constantly, until the sugar has dissolved and the mixture is smooth, about 2-3 minutes.
  3. Whisk in Cream: Gradually whisk in the heavy cream. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 1-2 minutes, stirring occasionally, until the glaze thickens slightly.
  4. Remove from Heat: Remove the saucepan from the heat. Stir in the vanilla extract and pinch of salt. Let the caramel glaze cool for about 5-10 minutes, stirring occasionally, until it has thickened to a pourable but not watery consistency. It should be warm, allowing it to drip beautifully over the cake.

Part 3: Glaze and Serve

  1. Glaze Cake: Once the pound cake is completely cool, place the wire cooling rack over a piece of parchment paper or a plate to catch any drips. Slowly pour the warm caramel glaze evenly over the top of the cake, allowing it to drizzle down the sides and pool slightly at the base, as shown in the image. You may need to use a spoon to coax some of the drips down the sides.
  2. Set Glaze: Let the glaze set for about 15-30 minutes before slicing and serving.
  3. Slice and Serve: Slice the Caramel Cream Cheese Pound Cake into desired portions. Serve at room temperature.

Tips for Success:

  • Room Temperature Ingredients: For both the cake and the caramel glaze, ensure butter, cream cheese, and eggs are at room temperature. This is vital for achieving a smooth, well-emulsified batter and a consistent, creamy glaze.
  • Thorough Creaming: The initial creaming of butter, cream cheese, and sugar for the pound cake should be extended to incorporate sufficient air, resulting in a lighter, more tender crumb.
  • Do Not Overmix: Once flour is added, mix the cake batter only until just combined. Overmixing can lead to a tough cake due to gluten development.
  • Proper Pan Preparation: Greasing and flouring your Bundt pan thoroughly is essential for clean release. Even with non-stick pans, this step prevents sticking. You can also use a baking spray with flour.
  • Cool Completely Before Glazing: Ensure the cake is completely cool before applying the caramel glaze. If the cake is warm, the glaze will be absorbed rather than creating a beautiful drip.
  • Caramel Consistency: The caramel glaze should be warm and pourable but not too hot or thin. If it’s too thick, gently warm it over low heat, stirring constantly. If it’s too thin, simmer it for a minute or two longer to reduce it slightly.
  • Quality Ingredients: Using good quality butter and cream cheese will significantly enhance the flavor and texture of this pound cake.
  • Variations:
    • Nutty Topping: Sprinkle chopped pecans or walnuts over the caramel glaze before it sets for added crunch.
    • Chocolate Swirl: For a twist, you could swirl a melted chocolate ganache (similar to the chocolate cake or mocha layer cake) through a portion of the batter before baking.
    • Different Extracts: While vanilla and almond are classic, experiment with a touch of rum extract or bourbon for a deeper flavor profile in the cake or glaze.
  • Storage: Store leftover Caramel Cream Cheese Pound Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week (especially if your kitchen is warm). The cake also freezes well for up to 2-3 months; wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving.
  • Comparison to Other Desserts: This pound cake, with its characteristic dense crumb and rich topping, is distinct from lighter, airier cakes like a Sponge Cake or some quick breads like Jamaican Banana Bread. It shares the Bundt cake form with the Classic Blueberry Bundt Cake and the Peach Cobbler Pound Cake, but its cream cheese and caramel components set it apart. While it has a rich, gooey topping, it’s different from fruit cobblers like Peach Cobbler or various pies such as the Chocolate Crumble Pie or Classic Cream Pie. It’s a truly indulgent dessert, on par with other rich treats like Sweet Milk Fudge Squares or Pecan Dream Bars.
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