Description
This Brown Sugar Caramel Pound Cake is a moist and rich dessert perfect for any occasion. It features a classic pound cake infused with deep brown sugar sweetness and a luscious homemade caramel sauce made from butter, brown sugar, heavy cream, and vanilla. Baked to golden perfection, this cake is ideal for gatherings or a comforting treat with a cup of coffee or tea.
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk (or whole milk)
Caramel Sauce:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups packed brown sugar until the mixture is light and fluffy. This process helps to incorporate air, lending a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Stir in 2 teaspoons vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to evenly distribute leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup buttermilk (or whole milk), starting and ending with the dry ingredients. Mix gently until combined to keep the batter light.
- Bake the Cake: Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Caramel Sauce: In a saucepan, melt 1/2 cup unsalted butter over medium heat. Stir in 1 cup packed brown sugar, 1/4 cup heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt. Bring the mixture to a boil, then reduce heat and simmer for 3-4 minutes, stirring occasionally. Remove from heat and allow to cool slightly.
- Serve: Once the cake is completely cooled, drizzle the warm caramel sauce generously over the top. Slice the cake and serve.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- If you don’t have buttermilk, you can substitute with whole milk mixed with a tablespoon of lemon juice or vinegar, allowed to sit for 5 minutes.
- Ensure the cake is fully cooled before adding the caramel sauce to prevent it from melting and soaking into the cake too much.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- The caramel sauce can be refrigerated separately and gently warmed before serving.
