Brown Sugar Caramel Pound Cake

Instructions

Make the Pound Cake:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan thoroughly.
2. Cream Butter and Sugar: Beat softened butter, brown sugar, and granulated sugar until light and fluffy (3-4 minutes).
3. Add Eggs: Add eggs one at a time, mixing well after each addition.
4. Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a separate bowl.
5. Combine Wet and Dry: Gradually add dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour. Stir in extracts.
6. Bake: Pour batter into the pan, bake for 75-85 minutes, or until a toothpick inserted comes out clean.
7. Cool: Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

Make the Caramel Glaze:

1. Melt Butter and Sugar: Melt butter in a saucepan. Add brown sugar and heavy cream, stirring until smooth (3-4 minutes).
2. Simmer and Add Vanilla: Simmer for 1-2 minutes, stirring constantly. Remove from heat and stir in vanilla.
3. Glaze the Cake: Cool glaze slightly (5-10 minutes). Drizzle over the cooled cake.

Cook Notes & Tips

• Use room temperature ingredients for best results.
• Generously grease and flour the Bundt pan to prevent sticking.
• Let the glaze cool slightly before pouring to get the perfect consistency.

Recipe Variations

• Add 1 cup chopped pecans or walnuts to the batter.
• Add 1 teaspoon cinnamon and a pinch of nutmeg for a spiced cake.
• Drizzle melted chocolate over the caramel glaze.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time? A: Yes! It keeps well at room temperature for up to 3 days. Wrap tightly.

Q: Can I freeze it? A: Yes, wrap tightly (without glaze) and freeze for up to 3 months.

Q: How do I prevent sticking? A: Generously grease and flour the pan.

Q: Can I use dark brown sugar? A: Yes, for a deeper caramel flavor.

Enjoy this decadent Brown Sugar Caramel Pound Cake! Perfect for any occasion.