Instructions
Make the Pound Cake:
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan thoroughly.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
- Add Eggs: Add eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet and Dry: Gradually add dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Stir in extracts.
- Bake: Pour batter into the prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Make the Caramel Glaze:
- Melt Butter and Sugar: Melt butter in a saucepan. Add brown sugar and heavy cream, stirring until smooth.
- Simmer and Add Vanilla: Bring to a gentle simmer, cook for 1-2 minutes, stirring constantly. Remove from heat and stir in vanilla.
- Glaze the Cake: Let cool slightly (5-10 minutes). Drizzle over the cooled cake.
Cook Notes & Tips
- Use room temperature ingredients for best results.
- Generously grease and flour the Bundt pan to prevent sticking.
- Let the glaze cool slightly before pouring to achieve the perfect consistency.
Recipe Variations
- Add 1 cup chopped nuts to the batter.
- Add 1 teaspoon cinnamon and a pinch of nutmeg for a spiced cake.
- Drizzle melted chocolate over the caramel glaze.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead? A: Yes! It keeps well at room temperature for up to 3 days, or freeze it (unglazed) for up to 3 months.
Q: How do I prevent sticking? A: Generously grease and flour the pan, ensuring all crevices are coated.
Q: Can I use dark brown sugar? A: Yes, for a deeper caramel flavor.
Enjoy this decadent Brown Sugar Caramel Pound Cake! It’s perfect for any occasion.