Caramel Cream Cheese Pound Cake
Cake Ingredients:
1 ½ cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
1 tbsp vanilla extract
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
Caramel Glaze Ingredients:
½ cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/3 cup heavy cream
1 tsp vanilla extract
1 to 1½ cups powdered sugar, sifted
Instructions
1. Make the Cake:
Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
In a large bowl, cream together butter, cream cheese, and sugar until very light and fluffy (5–6 minutes).
Add eggs one at a time, beating well after each. Stir in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet ingredients, mixing until just combined — do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
2. Make the Caramel Glaze:
In a medium saucepan over medium heat, melt the butter.
Add brown sugar and stir constantly until the mixture comes to a gentle boil (about 2–3 minutes).
Add heavy cream and cook for another 1–2 minutes while stirring.
Remove from heat, stir in vanilla, then gradually whisk in powdered sugar until smooth and pourable.
Let the glaze cool for 5–10 minutes until slightly thickened. Then pour over the completely cooled cake.
🔁 Optional Add-ins:
Stir 1/2 to 1 cup of chopped toasted pecans into the batter or sprinkle on top of the glaze.
Add 1 tsp caramel extract to the batter for extra caramel depth.