Description
A rich and moist caramel pound cake that is perfect for any occasion, offering a delightful blend of buttery flavor and sweet caramel.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
- Stir in the vanilla extract and mix until just combined.
- Pour half of the batter into the prepared bundt pan.
- Drizzle half of the caramel sauce over the batter.
- Pour the remaining batter on top and finish with the rest of the caramel sauce.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, use dark brown sugar instead of granulated sugar.
- Serve with additional caramel sauce drizzled on top.
- This cake can be stored in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Caramel Pound Cake, Pound Cake Recipe, Dessert Recipe