Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups brown sugar, packed
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Caramel Glaze:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or use a baking spray with flour.
- Prepare the Cake Batter: a. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. b. Add eggs one at a time, beating well after each addition. c. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. d. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined. e. Stir in the vanilla extract.
- Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Caramel Glaze: a. In a saucepan over medium heat, melt the butter for the glaze. b. Stir in the brown sugar, heavy cream, vanilla extract, and a pinch of salt. c. Bring the mixture to a boil, then reduce the heat to low and simmer for 3-5 minutes, stirring constantly, until the glaze thickens.
- Finish the Cake: a. Once the cake is done baking, let it cool in the pan for 10 minutes before transferring it to a wire rack. b. Drizzle the warm caramel glaze over the cooled cake, allowing it to drip down the sides.
- Serve and Enjoy: Slice and serve this Brown Sugar Caramel Pound Cake, savoring the rich flavors and moist texture. It’s perfect on its own or with a scoop of vanilla ice cream.
Indulge in the delightful taste of this Brown Sugar Caramel Pound Cake that’s sure to become a favorite among family and friends!
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