Description
Indulge in the decadent richness of this Salted Caramel Pound Cake. A moist and buttery pound cake swirled with salted caramel sauce and topped with a sprinkle of sea salt, this dessert is a true delight for caramel lovers.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
Salted Caramel Swirl:
- 1 cup salted caramel sauce (divided)
- Flaky sea salt for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F and grease a 10-cup bundt or loaf pan thoroughly.
- Cream Butter and Sugars: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes.
- Add Eggs and Flavors: Beat in the eggs one at a time, mixing well after each. Add vanilla and sour cream and mix until smooth.
- Mix Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture in three additions, alternating with the milk, beginning and ending with flour. Mix just until combined.
- Assemble and Bake: Pour half of the batter into the prepared pan. Drizzle 1/3 cup of caramel sauce over the batter and swirl gently with a knife. Pour in the remaining batter and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Finish and Serve: Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Warm the remaining caramel sauce and drizzle over the cooled cake. Sprinkle with flaky sea salt if desired before serving.
Notes
- For a stronger caramel flavor, stir an extra tablespoon of caramel into the batter.
- Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
