This recipe creates individual servings of moist and buttery pound cake topped with a rich and gooey caramel sauce. Baking them in individual foil loaf pans makes them perfect for single servings or easy gifting. The caramel soaks into the top of the warm cake, creating a delicious and decadent treat.
Ingredients:
For the Pound Cakes:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup heavy cream
- Pinch of salt
Instructions:
- Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C). Place individual foil loaf pans (approximately 5.7 x 3.2 x 2 inches) on a baking sheet. You should get around 6-8 individual cakes depending on the size of your pans.
- Make the Pound Cake Batter:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix.
- Fill the Pans: Divide the pound cake batter evenly among the prepared individual foil loaf pans, filling each about two-thirds full.
- Bake the Cakes: Bake for 25-35 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Make the Caramel Sauce: While the cakes are baking, prepare the caramel sauce. In a medium saucepan over medium heat, melt the granulated sugar, stirring occasionally until it becomes a golden amber color. Be careful not to burn it.
- Add Butter: Remove the saucepan from the heat and carefully stir in the butter until melted and smooth.
- Add Cream and Salt: Slowly pour in the heavy cream, stirring constantly. The caramel may bubble up. Return the saucepan to low heat and stir until the caramel is smooth and creamy. Stir in the pinch of salt.
- Pour Caramel Over Warm Cakes: As soon as the pound cakes are out of the oven, use a spoon to drizzle or pour the warm caramel sauce generously over the top of each cake. The heat from the cakes will help the caramel soak in.
- Cool: Let the individual caramel pound cakes cool in the pans on a wire rack for at least 15-20 minutes before serving. The caramel will thicken as it cools.
- Serve: Serve the individual caramel pound cakes warm or at room temperature.
Tips and Notes:
- Pan Size: Baking time may vary slightly depending on the exact size of your individual loaf pans. Keep an eye on them and test for doneness with a toothpick.
- Caramel Consistency: If you prefer a thicker caramel, you can simmer it for a few more minutes after adding the cream.
- Salted Caramel: If you like salted caramel, you can increase the amount of salt in the sauce to your taste.
- Make Ahead: The pound cakes can be baked ahead of time and stored at room temperature for a day or two. Reheat slightly before pouring the warm caramel over them. The caramel sauce can also be made ahead and reheated gently before serving.
- Storage: Store leftover caramel pound cakes in an airtight container at room temperature for up to 3-4 days.
Enjoy these delicious individual caramel pound cakes!