Ooh, caramel cream cheese pound cake sounds absolutely decadent! Here’s a rich, moist recipe you can try:
Caramel Cream Cheese Pound Cake
Ingredients:
For the cake:
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1 cup (2 sticks) unsalted butter, softened
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8 oz cream cheese, softened
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2 cups granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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2 1/2 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup whole milk
For the caramel sauce:
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1 cup granulated sugar
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6 tablespoons unsalted butter, cubed
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1/2 cup heavy cream, warmed
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1/2 teaspoon vanilla extract
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Pinch of salt
Instructions:
1. Preheat oven and prep pan:
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
2. Make the cake batter:
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In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
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Gradually add sugar and beat until fluffy.
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Add eggs one at a time, mixing well after each. Stir in vanilla extract.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Add the dry ingredients alternately with milk to the butter mixture, starting and ending with the flour mixture. Mix just until combined.
3. Bake:
Pour batter into the prepared pan and smooth the top. Bake for about 70-80 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Make the caramel sauce:
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In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a smooth amber-colored liquid. Be careful not to burn it.
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Add butter and stir until melted and combined.
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Slowly pour in the warm heavy cream while stirring (it will bubble up). Stir until smooth.
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Remove from heat and stir in vanilla extract and a pinch of salt. Let cool slightly.
Serve:
Drizzle the caramel sauce over slices of pound cake. Optionally, serve with whipped cream or vanilla ice cream for extra indulgence.
Want me to help with variations, like adding nuts or making it gluten-free?
