Caramel Pound Cake
Yield: 1 bundt pan
1½ cups butter, softened (3 sticks)
3 cups firmly packed light brown sugar
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup whipping cream
1 teaspoon vanilla extract
½ cup firmly packed light brown sugar
¼ cup butter (1/2 stick)
¼ cup whipping cream
½ teaspoon vanilla extract
½ cup powdered sugar
- Preheat the oven to 325 degrees F. Cream the butter and sugar together. Gradually add the eggs and mix to combine.
- In another bowl, stir together the all-purpose flour, baking powder, and salt.
- Add the flour mixture and whipping cream to the batter by alternating the wet and dry ingredients until everything is combined. Mix in the vanilla extract. Pour into a greased and floured Bundt pan and cook for 1 hour and 20 minutes to 1 hour and 30 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 5 to 10 minutes, then turn the cake out onto a cooling wrack and drizzle with caramel icing.
- Combine the brown sugar, butter, and whipping cream in a small pot. Heat until boiling. Boil for 2 and half minutes stirring constantly. Remove from the heat and stir in the vanilla extract and powdered sugar. Drizzle while hot over the warm cake.