why make this recipe
Brown Sugar Caramel Pound Cake is a delightful treat that combines the rich, warm flavor of brown sugar with the sweet touch of caramel. This cake offers a moist, dense texture that pairs wonderfully with a simple drizzle of caramel sauce. It’s perfect for family gatherings, celebrations, or just as a sweet snack with your afternoon tea. Making this cake is straightforward, and the end result is always impressive.
how to make Brown Sugar Caramel Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 2 cups brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup caramel sauce (for drizzling)
Directions
- Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix in the vanilla extract.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack.
- Drizzle with caramel sauce before serving.
how to serve Brown Sugar Caramel Pound Cake
Serve the cake warm or at room temperature. It is delicious on its own or you can enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream. The caramel drizzle adds an extra sweet touch that everyone will love.
how to store Brown Sugar Caramel Pound Cake
Store the leftover cake in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, you can refrigerate it for up to a week. For longer storage, consider wrapping the cake tightly in plastic wrap and freezing it for up to three months.
tips to make Brown Sugar Caramel Pound Cake
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t skip the step of creaming the butter and sugars; it helps create a light texture.
- Use fresh eggs and high-quality ingredients for the best flavor.
- If the cake browns too quickly, you can cover it loosely with aluminum foil for the last part of the baking.
variation
You can add chopped nuts, such as pecans or walnuts, to the batter for added crunch. Another variation includes adding chocolate chips or swapping the caramel drizzle for a chocolate ganache for a different flavor experience.
FAQs
Can I use a different type of sugar?
You can use white granulated sugar instead of brown sugar, but the flavor will be less rich.
What if I don’t have buttermilk?
You can make a substitute by adding one tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for a few minutes before using.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it comes out wet with batter, bake for a few more minutes and check again.
Brown Sugar Caramel Pound Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature for easy mixing.
- 2 cups brown sugar Use packed brown sugar for the best flavor.
- 1 cup granulated sugar
- 4 large eggs Use fresh eggs for better results.
- 3 cups all-purpose flour
- 1 cup buttermilk If unavailable, substitute with a mixture of milk and vinegar.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup caramel sauce For drizzling before serving.
Instructions
Preparation
- Preheat the oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix in the vanilla extract.
- Pour the batter into the prepared bundt pan and smooth the top.
Baking
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack.
- Drizzle with caramel sauce before serving.