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Caramel Cream Cheese Pound Cake

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Indulge in the exquisite flavors of Caramel Cream Cheese Pound Cake, a dessert that beautifully marries the creamy richness of cream cheese with a decadent homemade caramel sauce. This cake is perfect for any gathering, whether it’s a celebration or a cozy night in. Its moist texture and sweet, buttery taste create a delightful experience for your taste buds, making it an instant crowd-pleaser. The cake’s versatility allows for customization with toppings like chopped nuts or a sprinkle of sea salt, elevating it to gourmet status. With easy-to-follow steps, even novice bakers can create this show-stopping dessert that’s sure to impress.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 8 oz (225 g) cream cheese, softened
  • 2 cups (500 g) granulated sugar
  • 6 large eggs, room temperature
  • 3 cups (375 g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 cup (120 ml) whole milk
  • 1 cup (200 g) packed light brown sugar
  • 1/2 cup (115 g) unsalted butter
  • 1/4 cup (60 ml) heavy cream
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans to prevent sticking.
  2. In a large bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy, about 4-5 minutes. Add eggs one at a time, beating well after each addition.
  3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with flour until just combined. Stir in vanilla extract gently.
  4. Pour the batter into your prepared pan(s), smoothing out the top. Bake in the preheated oven for 65-75 minutes if using a bundt pan or 60-70 minutes for loaf pans. Check doneness by inserting a toothpick into the center; it should come out clean. Allow cooling in the pan for 15-20 minutes before transferring to a wire rack to cool completely.
  5. In a medium saucepan over medium heat, melt unsalted butter. Once melted, add packed light brown sugar and stir constantly for about 2-3 minutes until it starts bubbling. Slowly pour in heavy cream while stirring continuously; cook for another 2-3 minutes until smooth. Remove from heat and stir in vanilla extract along with a pinch of salt.
  6. Once your pound cake has completely cooled, drizzle warm caramel sauce over the top. Optionally garnish with chopped nuts or a sprinkle of sea salt for added flavor.

Nutrition

Find it online: https://easycookingforall.com/caramel-cream-cheese-pound-cake/