Introduction
Brown Sugar Caramel Pound Cake is a delightful dessert that combines the rich flavors of caramel and brown sugar to create a moist and flavorful treat. This cake is perfect for special occasions or as a comforting dessert after a family meal. Its dense texture and sweetness make it a favorite among cake lovers, and the decadent caramel glaze adds an irresistible finish.
Detailed Ingredients with measures
To make this delicious pound cake, you will need:
– Unsalted butter – 1 cup (softened)
– Brown sugar – 1 cup (packed)
– Granulated sugar – ½ cup
– Large eggs – 4
– All-purpose flour – 2 cups
– Baking powder – 1 teaspoon
– Baking soda – ½ teaspoon
– Salt – ½ teaspoon
– Sour cream – 1 cup
– Vanilla extract – 2 teaspoons
– Caramel sauce – for drizzling
Prep Time
The preparation time for this mouthwatering cake is approximately 20 minutes.
Cook Time, Total Time, Yield
The baking time for the cake is about 1 hour and 10 minutes. In total, including prep time, the entire process will take around 1 hour and 30 minutes. This recipe yields one 9-inch loaf cake, perfect for serving 8 to 10 people. Enjoy every slice of this fantastic dessert!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Ensure the oven rack is positioned in the center for even baking.
Prepare the Bundt Pan
Grease and flour a 10-cup Bundt pan to prevent the cake from sticking. You can also use a non-stick baking spray for convenience.
Cream the Butter and Sugar
In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of packed brown sugar until the mixture is light and fluffy. This process usually takes about 3-5 minutes with an electric mixer.
Add the Eggs
Add 4 large eggs, one at a time, to the butter mixture. Make sure to mix well after each addition until fully incorporated.
Incorporate the Vanilla
Mix in 2 teaspoons of vanilla extract to the egg and butter mixture, ensuring it is evenly distributed.
Combine the Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
Alternate Adding Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with 1 cup of buttermilk. Start and finish with the dry ingredients, mixing until just combined. Take care not to overmix.
Pour the Batter into the Pan
Pour the prepared batter into the greased Bundt pan, smoothing the top with a spatula to ensure even baking.
Bake the Cake
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
Prepare the Caramel Sauce
In a saucepan over medium heat, combine 1 cup of packed brown sugar, ½ cup of unsalted butter, and ¼ cup of heavy cream. Stir until the sugar is dissolved and the mixture is smooth.
Drizzle the Caramel Over the Cake
Once the cake has cooled, drizzle the caramel sauce over the top. Allow it to set for a few minutes before serving.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or whipped cream for an extra treat.
Substitutions
You can substitute the buttermilk with regular milk mixed with a splash of vinegar for a similar effect.
Make Ahead
The cake can be baked a day in advance and stored in an airtight container until you’re ready to serve it. Just add the caramel sauce before serving.
Cook techniques
Creaming Method
The creaming method is essential for achieving a light and fluffy cake. Begin by beating the butter and brown sugar together until the mixture is pale and airy. This process incorporates air into the batter, helping the cake rise.
Proper Measuring
Accurate measurement of ingredients is crucial in baking. Use a kitchen scale for dry ingredients and liquid measuring cups for liquids to ensure the right ratios, contributing to the cake’s texture and flavor.
Mixing Technique
When adding eggs to the batter, mix each egg in fully before adding the next. This helps maintain emulsion and ensures even distribution of ingredients, resulting in a uniform cake.
Baking Temperature
Baking the pound cake at a consistent temperature is key. Preheat the oven and avoid opening the door during baking to maintain an even heat, which helps the cake rise properly.
Testing for Doneness
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs attached, the cake is ready. If wet batter clings to the toothpick, it needs more time.
Cooling the Cake
Allow the cake to cool in the pan for a short period before transferring it to a wire rack. This helps prevent it from breaking apart while still being warm enough to release from the pan.
FAQ
Can I use white sugar instead of brown sugar?
While you can substitute white sugar for brown sugar, it may alter the flavor and moisture content of the cake. Brown sugar adds a deeper, caramel-like flavor and retains more moisture.
How should I store leftover pound cake?
Store leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months.
Can I add nuts or chocolate chips to the batter?
Yes, you can customize the pound cake by adding nuts or chocolate chips. Fold them into the batter gently to avoid overmixing, which can affect the cake’s texture.
Is it necessary to use a bundt pan for this cake?
While a bundt pan is traditional for pound cakes, you can use any cake pan. Just adjust the baking time accordingly, as different pans can affect how quickly the cake bakes.
What pairs well with brown sugar caramel pound cake?
This cake pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. Fresh fruits, such as berries, also complement its rich flavors.
Conclusion
This Brown Sugar Caramel Pound Cake is a delightful treat that balances the rich flavors of caramel and the moistness of pound cake. Perfect for gatherings or a cozy evening at home, it embodies comfort and indulgence. Whether enjoyed plain or with a dollop of whipped cream, it promises to satisfy your sweet cravings.
More recipes suggestions and combination
Spiced Vanilla Pound Cake
Enhance your pound cake experience by adding a touch of cinnamon and nutmeg to the batter. This spiced version pairs beautifully with a cream cheese frosting.
Chocolate Chip Caramel Cake
For chocolate lovers, fold in semi-sweet chocolate chips into the batter before baking. The melty chocolate combined with caramel will create a luscious dessert.
Lemon Zest Pound Cake
Add zest from fresh lemons to the batter for a refreshing twist. Serve it with a lemon glaze for a bright and tangy finish.
Coconut Cream Pound Cake
Incorporate shredded coconut into the batter and top with a coconut glaze to create a tropical flavor that’s perfect for summer.
Pecan Praline Topped Cake
Top the pound cake with a homemade pecan praline for a crunchy and sweet contrast that elevates the dessert to a whole new level.
Berry Swirl Pound Cake
Swirl in mashed berries, such as strawberries or raspberries, for added flavor and a pop of color. This variation lends a fresh touch to the classic recipe.
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