Skip to content Skip to sidebar Skip to footer
Home / brown / cake / caramel / easy / pound / recipes / sugar

Brown Sugar Caramel Pound Cake Easy Recipes

Post a Comment
Table of Contents [Show]

Brown Sugar Caramel Pound Cake Brown Sugar Caramel Pound Cake BrownSugarCaramelPoundCake
Brown Sugar Caramel Pound Cake Brown Sugar Caramel Pound Cake BrownSugarCaramelPoundCake from www.pinterest.com

Description

This brown sugar caramel pound cake recipe will have your taste buds dancing with joy. The moist and rich cake is infused with caramel, creating a heavenly taste that you won't be able to resist. It's perfect for any occasion, from a simple afternoon tea to a fancy dinner party. And the best part? It's easy to make!

Prep Time

Preparation for the brown sugar caramel pound cake takes about 15 minutes.

Cook Time

The cake bakes for about 1 hour and 15 minutes.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups brown sugar, packed
  • 4 large eggs
  • 1/2 cup caramel sauce
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract

Equipment

  • A 10-inch bundt pan
  • A large mixing bowl
  • An electric mixer
  • A wire rack

Method

  1. Preheat your oven to 325°F (165°C).
  2. In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the caramel sauce until well combined.
  6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk.
  7. Stir in the vanilla extract.
  8. Pour the batter into the prepared bundt pan.
  9. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • To make your own buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
  • Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Nutrition Info

  • Serving size: 1 slice (1/12 of cake)
  • Calories: 406
  • Total fat: 21g
  • Saturated fat: 12g
  • Cholesterol: 125mg
  • Sodium: 261mg
  • Total carbohydrates: 50g
  • Dietary fiber: 1g
  • Sugars: 31g
  • Protein: 5g

Recipes FAQ

What can I use instead of buttermilk?

If you don't have buttermilk, you can use regular milk with a tablespoon of vinegar or lemon juice added. Let it sit for 5 minutes and it will curdle and become like buttermilk.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter instead of unsalted. However, you should reduce the amount of salt in the recipe by half.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If there is batter on the toothpick, continue baking for a few more minutes and check again.

Recipe Tips

  • Make sure all of your ingredients are at room temperature before starting.
  • Don't overmix the batter, or the cake will be tough.
  • Use a good-quality caramel sauce for the best flavor.
  • Make sure the cake is completely cool before slicing to prevent it from falling apart.

Post a Comment for "Brown Sugar Caramel Pound Cake Easy Recipes"