Brown Sugar Caramel Pound Cake
A nostalgic cake rich in brown sugar and caramel flavor, perfect for evoking cherished family memories.
Ingredients
For the Cake
- 1 cup unsalted butter, softened Perfect for adding richness.
- 2 cups brown sugar For that signature caramel flavor; dark brown sugar enhances it even more.
- 1 cup granulated sugar Balances the flavor profile; consider coconut sugar as a substitute.
- 5 large eggs Room temperature ensures a better blend.
- 3 cups all-purpose flour For gluten-free, consider almond or oat flour.
- 1 cup whole milk Adds moisture; swap with almond or soy milk for dairy-free.
- 1 teaspoon vanilla extract Opt for pure extract for better flavor.
- 1/2 teaspoon salt Enhances sweetness and balances flavors.
- 1 teaspoon baking powder For a light texture.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) to ensure even baking.
- Grease and flour a 10-inch Bundt pan to prevent sticking.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 5 minutes.
- Add eggs, one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk.
- Stir in the vanilla extract gently until just combined.
- Pour the batter into the prepared Bundt pan.
Baking
- Bake for 60 minutes, or until a toothpick inserted comes out clean.
Cooling
- Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Notes
For healthier alternatives, consider reducing sugar, using unsweetened applesauce instead of butter, or substituting some all-purpose flour for whole wheat flour. Store your cake in an airtight container at room temperature for up to one week.