Introduction
Welcome to a slice of Southern charm with this luscious Southern Caramel Pound Cake! Perfect for gatherings or simply indulging yourself on a cozy afternoon, this cake boasts a rich, buttery flavor that is beautifully complemented by a delightful swirl of caramel. With its golden-brown exterior and tender crumb, each bite is a burst of sweetness that captures the heart of home baking. Let’s dive into making this comforting treat that’s sure to impress family and friends alike!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup caramel sauce (store-bought or homemade)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 15-85 minutes
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a bundt pan generously to ensure easy release.
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the fragrant vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined to keep it light and fluffy.
- Pour half of the batter into the prepared bundt pan. Drizzle half of the caramel sauce over the batter for a sweet surprise.
- Carefully pour the remaining batter into the pan and top with the rest of the caramel sauce, allowing it to swirl into the cake as it bakes.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden brown.
- Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely.
Notes or Tips
For an extra decadent touch, serve slices of this pound cake with a drizzle of warm caramel sauce and a dollop of whipped cream. You can also sprinkle some toasted pecans on top for a delightful crunch! If you have any leftovers (which is doubtful!), store the cake in an airtight container at room temperature for up to three days, or refrigerate for extended freshness.
Cooking Techniques
The key to a perfect pound cake lies in the creaming process. Be sure to beat the butter and sugar until it’s light and fluffy, as this helps to incorporate air into the batter, resulting in a wonderfully tender cake. Additionally, alternating the dry ingredients with wet helps prevent overmixing, ensuring a light and moist crumb. Don’t skip the cooling step in the pan; it allows the cake to firm up and makes for easier removal!
FAQ
Can I use salted butter instead of unsalted?
While it’s best to stick with unsalted butter for precise control of the cake’s sweetness, if you only have salted butter on hand, simply omit the added salt in the recipe.
How do I make homemade caramel sauce?
To make homemade caramel sauce, melt 1 cup of granulated sugar over medium heat in a saucepan, stirring constantly until melted and golden. Slowly add 1/2 cup of heavy cream while whisking, then remove from heat and stir in 4 tablespoons of unsalted butter and a pinch of salt.
Conclusion
This Southern Caramel Pound Cake is more than just a dessert; it’s a comforting, heartwarming treat that brings people together. Rich, indulgent, and incredibly easy to make, it’s the perfect addition to any gathering or a delightful dessert to enjoy at home. So roll up your sleeves and get ready for a baking adventure that will fill your kitchen with sweetness and love!