Brown Sugar Caramel Pound Cake
A delightful cake with the rich flavor of brown sugar and sweet caramel, perfect for gatherings or as a snack.
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.
Notes
Store the leftover cake in an airtight container at room temperature for up to three days. For longer freshness, refrigerate for up to a week or freeze for up to three months.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 9gSodium: 150mgFiber: 1gSugar: 30g
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