Craving a decadent yet effortless dessert that'll impress your family and friends? Look no further! This easy caramel pound cake recipe delivers moist, tender crumbles infused with the irresistible richness of caramel. Forget complicated baking techniques; this recipe is perfect for both beginner bakers and seasoned pros looking for a quick and delicious treat. It’s a guaranteed crowd-pleaser, ideal for birthdays, potlucks, or simply a sweet ending to any weeknight meal. Prepare to be amazed by how simple it is to create this homemade masterpiece!
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup (240ml) buttermilk
- 2 teaspoons vanilla extract
For the Caramel Glaze:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) water
- ½ cup (120ml) heavy cream
- 4 tablespoons (57g) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
Instructions:
Getting Started: Preparing the Cake Batter
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9x13 inch baking pan. This prevents sticking and ensures easy removal of your beautiful cake.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a light and fluffy cake.
- Cream Butter & Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air into the batter, contributing to a tender crumb. An electric mixer makes this much easier!
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Mix until well combined.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing develops gluten, resulting in a tough cake.
- Pour & Bake: Pour the batter into your prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Making the Caramel Glaze: A Sweet Symphony
- Caramel Magic: In a medium saucepan over medium heat, combine the sugar and water. Do not stir! Let the sugar melt and caramelize, swirling the pan occasionally until it turns a deep amber color. Be careful, caramel gets hot!
- Creamy Addition: Carefully pour in the heavy cream (it will bubble up!). Whisk constantly until smooth. This step requires caution due to the hot caramel.
- Butter Bliss: Remove from heat and stir in the butter and vanilla extract until melted and incorporated.
- Glaze it Up: Once the cake has cooled slightly in the pan (about 10-15 minutes), pour the warm caramel glaze over the top, allowing it to drip down the sides. Let it cool completely before serving.
Tips for Baking Success:
- Room Temperature Ingredients: Using softened butter and room temperature eggs ensures proper emulsification and a smoother batter.
- Don't Overmix: Overmixing leads to a tough cake. Mix just until the ingredients are combined.
- Toothpick Test: A wooden skewer or toothpick inserted into the center should come out clean when the cake is done baking.
Variations:
- Chocolate Caramel Pound Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients for a rich chocolate twist.
- Spiced Caramel Pound Cake: Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the dry ingredients for a warm, comforting flavor.
- Nuts & Seeds: Incorporate chopped nuts (pecans, walnuts) or seeds (sunflower, pumpkin) into the batter for added texture and flavor.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Fat: 20-25g Saturated Fat: 12-15g Sugar: 35-40g Protein: 4-5g
This easy caramel pound cake recipe is a delightful addition to your recipe collection. Its simple steps and incredible flavor make it a perfect dessert for any occasion. Enjoy every delicious bite!