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Brown Sugar Caramel Pound Cake

Elevate your dessert experience with our indulgent Brown Sugar Caramel Pound Cake. This rich and moist creation boasts the deep warmth of brown sugar and the luscious sweetness of caramel, creating a symphony of flavors that will satisfy your sweet cravings. Get ready for a slice of pure decadence!

Ingredients You’ll Need:

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

Preparation Steps:

For the Cake:

  1. Preheat your oven to 325°F (163°C). Grease and flour a Bundt cake pan.
  2. In a large bowl, cream together softened butter and brown sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients.
  6. Stir in vanilla extract until well combined.
  7. Pour the batter into the prepared Bundt pan, spreading it evenly.
  8. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Caramel Glaze: 10. In a saucepan, melt butter over medium heat. Add brown sugar, heavy cream, vanilla extract, and a pinch of salt.

  1. Stir continuously until the mixture comes to a boil. Let it boil for 1-2 minutes, then remove from heat.
  2. Pour the warm caramel glaze over the cooled pound cake, allowing it to drizzle down the sides.
  3. Slice and indulge in the decadent delight of Brown Sugar Caramel Pound Cake!

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