Irresistible Brown Sugar Caramel Pound Cake
This Brown Sugar Caramel Pound Cake is a dense, buttery masterpiece infused with the rich aroma of caramelized sugar. The combination of brown sugar and luscious caramel sauce creates a comforting and elegant dessert that is surprisingly easy to make, perfect for any occasion.
Equipment
- 9x5 inch loaf pan
- Medium bowl
- Large bowl
- Whisk
- Mixer (stand or hand)
- Measuring cups and spoons
- Rubber spatula
- Wire rack
- Medium saucepan
- Wooden spoon or heat-resistant spatula
- Toothpick
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups packed light brown sugar
- ½ cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups packed light brown sugar for caramel sauce
- ½ cup heavy cream for caramel sauce
- 1 teaspoon vanilla extract for caramel sauce
- ¼ teaspoon salt for caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the caramel sauce, melt the butter in a medium saucepan over medium heat.
- Stir in the brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth.
- Bring the mixture to a simmer and cook for 2-3 minutes, stirring occasionally.
- Remove from heat and stir in the heavy cream, vanilla extract, and salt. Be careful, as the mixture may bubble up when you add the cream.
- Let the caramel sauce cool slightly before drizzling it over the cake.
Notes
For best results, use room temperature ingredients. To prevent sticking, grease and flour the loaf pan thoroughly. Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Add chopped nuts, spices like cinnamon or nutmeg, chocolate chips, or a tablespoon of bourbon to the caramel sauce for variations. Serve with vanilla ice cream, whipped cream, or fresh berries.