Salted Caramel Pound Cake

Salted Caramel Pound Cake

This Salted Caramel Pound Cake is a decadent treat!

Salted Caramel Pound Cake
Yield: 12 to 16 servings
  • ¾ cup salted butter, softened
  • 1 cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ½ cup heavy whipping cream
  • 1 recipe Salted Caramel Glaze (recipe follows)
  • Garnish: salt flakes
  1. Preheat oven to 325°.
  2. Spray a 6-cup Bundt pan* with baking spray with flour.
  3. In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat at high speed with a mixer for 5 minutes, scraping sides of bowl as necessary. Add eggs, one at a time, beating after each addition. Add vanilla extract, beating to blend.
  4. In a medium bowl, combine flour and baking powder, whisking well. Add flour mixture to butter mixture in thirds, alternating with cream, beginning and ending with flour mixture. Pour batter into prepared pan. Tap pan on countertop several times to settle batter and reduce air bubbles.
  5. Bake until golden brown and a wooden pick inserted in the center comes out clean, 45 to 47 minutes.
  6. Let cake cool in pan for 10 minutes.
  7. Using a serrated bread knife, trim domed top of cake so that it will sit level when turned out of pan. Turn cake out onto a wire cooling rack, and let cool completely.
  8. Using a whisk, drizzle warm Salted Caramel Glaze onto cake.
  9. Garnish cake with a sprinkle of salt flakes, if desired.
  10. Store cake in an airtight container at room temperature.
*We used a 6-cup Nordicware Anniversary Cast Bundt Pan.

Salted Caramel Glaze
Yield: ¾ cup
  • ½ (14-ounce) can sweetened condensed milk
  • ½ cup firmly packed light brown sugar
  • ¾ teaspoon kosher salt
  • 1 tablespoon salted butter
  • ¼ teaspoon vanilla extract
  1. In a small saucepan, combine condensed milk, brown sugar, and salt. Bring to a boil over medium heat, whisking constantly. Reduce heat, and simmer until mixture thickens slightly, whisking constantly. Remove from heat, and add butter and vanilla extract, whisking to combine. Use immediately.

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