Caramel Cream Cheese Pound Cake
For the Cake:
• 1 cup unsalted butter, softened (2 sticks )
• 8 oz cream cheese, softened (NEED)
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 3 ½ cups cake flour (3 cups + 6 tbsp)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tsp vanilla extract
• ½ cup whole milk
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Instructions:
1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan (or use baking spray with flour).
2. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy (about 3–5 minutes).
3. Add eggs one at a time, mixing well after each.
4. In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
5. Add dry ingredients to wet mixture in three parts, alternating with the milk. Begin and end with flour.
6. Mix in vanilla extract.
7. Pour batter evenly into prepared pan.
8. Bake 70 –80 minutes, or until a toothpick inserted in the center comes out clean. (Check at 65 minutes since cake flour can bake slightly faster.)
9. Cool in pan 10–15 minutes, then turn out onto a wire rack to cool completely before adding caramel glaze.
Caramel Glaze…
Ingredients:
• ½ cup unsalted butter (1 stick)
• 1 cup packed light brown sugar
• ¼ cup whole milk (or heavy cream for extra richness)
• 1 tsp vanilla extract
• Pinch of salt
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Instructions:
1. In a saucepan, melt butter over medium heat.
2. Stir in brown sugar and milk. Bring mixture to a gentle boil, stirring constantly.
3. Once it boils, reduce heat slightly and simmer for 2–3 minutes, continuing to stir.
4. Remove from heat, stir in vanilla extract and pinch of salt.
5. Let it cool for about 5 minutes — it will thicken slightly as it cools.
6. Pour or drizzle warm glaze over your cooled pound cake.
This caramel cream cheese pound cake combines the buttery richness of traditional pound cake with the tangy softness of cream cheese, resulting in a moist, tender crumb that melts in your mouth. Using cake flour ensures a finer texture, while the blend of baking powder and baking soda provides the perfect lift and rise. For best results, it’s important to use room temperature eggs and softened butter and cream cheese to achieve a smooth batter. The caramel glaze elevates this classic dessert by adding a luscious, sweet topping with a hint of saltiness that balances the flavors beautifully. When preparing the glaze, be sure to simmer the mixture gently to avoid burning the sugar and achieve a silky consistency. For variations, try substituting whole milk with heavy cream in the cake batter to add even more richness. You can also experiment by adding a teaspoon of espresso powder to the batter to enhance the caramel notes or sprinkle chopped nuts over the caramel glaze for extra texture. To store, keep the pound cake wrapped tightly in plastic wrap at room temperature for up to three days, or refrigerate for up to a week. This cake also freezes well; simply wrap it securely and thaw overnight in the refrigerator before serving. Perfect for celebratory occasions or a simple afternoon treat, this caramel cream cheese pound cake pairs wonderfully with a scoop of vanilla ice cream or a cup of coffee. Whether you’re an experienced baker or trying pound cake for the first time, this recipe is approachable and sure to impress your family and friends.
