Caramel pound cake
Desserts

Caramel Pound Cake

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3.9 from 71 votes

If you’re in search of a rich, buttery dessert that boasts a moist and dense crumb, look no further than this caramel-frosted pound cake. The key to this cake lies in its perfect balance of ingredients and the methodical process of its creation. We’ll guide you through every step, ensuring that you achieve a flawless cake that will be the star of any gathering.

Ingredients Breakdown:

Essentials for the Cake

Shortening: Used to grease the pan, ensuring the cake releases easily.

Granulated Sugar: Sweetens both the cake and the caramel frosting.

Unsalted Butter: Adds richness to the cake and the frosting, providing a creamy texture.

Large Eggs: Bind the ingredients together and add structure.

Vanilla and Almond Extracts: Enhance the flavor profile with a sweet, aromatic touch.

All-Purpose Flour: The foundation of the cake, providing the necessary structure.

Heavy Whipping Cream: Contributes to a tender and moist crumb.

Milk: Integral to achieving the smooth consistency of the caramel frosting.

How To Make::

Preheat and Prepare the Pan

Preheat the Oven: Set your oven to 325°F (165°C). This temperature is perfect for baking a pound cake that is both dense and moist.

Grease and Flour the Pan: Use shortening to grease a 10-inch tube pan, then lightly flour it. This step ensures your cake will release easily after baking.

Mixing the Batter

Cream Butter and Sugar: In a large mixing bowl, beat 3 cups of granulated sugar with 1 cup of unsalted butter until the mixture is light and fluffy. This process should take about 5 minutes.

Incorporate Eggs: Add 6 large eggs one at a time, beating well after each addition to ensure they are fully incorporated.

Flavor with Extracts: Mix in 2 teaspoons of vanilla extract and 1 teaspoon of almond extract. These extracts will give your cake a deep and rich flavor.

Combine Dry and Wet Ingredients: Gradually add 3 cups of all-purpose flour alternately with 1 cup of heavy whipping cream. Start and end with the flour, beating after each addition until just combined.

Baking the Cake

Transfer to Pan: Pour the batter into your prepared tube pan, smoothing the top with a spatula.

Bake: Place the pan in the preheated oven and bake for 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean.

Cool the Cake: Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Then, remove the cake from the pan and let it cool completely on the rack.

Making the Caramel Frosting

Caramelizing the Sugar

Heat Sugar in a Skillet: Place 1/4 cup of granulated sugar in a skillet over medium heat. Cook until the sugar melts and turns an amber color, gently shaking the pan occasionally. Do not stir.

Preparing the Frosting Base

Combine Remaining Ingredients: In a separate 3-quart saucepan, bring the remaining 1 1/4 cups of granulated sugar, 1/2 cup of unsalted butter, and 1/2 cup of milk to a boil over medium-high heat.

Incorporate Caramelized Sugar: Gradually whisk the caramelized sugar into the boiling mixture. Continue to cook until the mixture reaches 232°F (111°C) on a candy thermometer.

Cooling and Spreading the Frosting

Cool the Frosting: Remove the frosting from the heat and let it cool for about 20 minutes, stirring occasionally until it becomes smooth and spreadable.

Frost the Cake: Using an offset spatula, quickly spread the caramel frosting over the cooled cake. The frosting will harden as it cools, so work swiftly to ensure an even coating.

Tips for Success

Proper Pan Preparation

Grease and Flour Thoroughly: Ensure every nook and cranny of the tube pan is well-greased and floured to prevent sticking. You can also use a homemade cake release mixture for this purpose.

Avoid Overmixing

Gentle Mixing: When alternating between adding flour and cream, mix just until combined. Overmixing can lead to a dense, rubbery texture.

Perfect Baking Time

Monitor the Cake: Avoid overbaking by checking the cake at the 1-hour mark. The cake should spring back when lightly touched, and a wooden pick inserted in the center should come out clean.

Using a Thermometer

Precision in Caramel: The caramel frosting’s texture depends on reaching the correct temperature. A few degrees off can result in frosting that’s either too runny or too firm.

Swift Frosting Application

Work Quickly: Once the frosting is spreadable, apply it to the cake without delay. The frosting will set quickly, so prompt action is crucial.

Storing and Making Ahead

Preparation and Storage

Make Ahead: This pound cake can be made up to three days in advance. Store it covered at room temperature until ready to serve.

Refrigeration and Freezing: For longer storage, wrap the cake tightly and refrigerate for up to one week or freeze for up to three months. Always bring the cake to room temperature before serving to enjoy its full flavor and texture.

Caramel Pound Cake

Recipe by Cookingpoint.net
3.9 from 71 votes
Course: Desserts

This caramel-frosted pound cake is the perfect blend of rich flavors and moist texture. Follow these steps carefully, and you’ll have a delightful dessert that is sure to impress your family and friends. Enjoy every bite of this decadent treat!

Ingredients

  • For the Pound Cake:
  • Shortening (for greasing the pan)

  • 3 cups granulated sugar

  • 1 cup unsalted butter, softened

  • 6 large eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon almond extract

  • 1 cup heavy whipping cream

  • 3 cups all-purpose flour

  • For the Caramel Frosting:
  • 1 1/2 cups granulated sugar (divided)

  • 1/2 cup unsalted butter

  • 1/2 cup milk

Directions

  • Prepare the Oven and Pan
    Preheat the oven to 325°F (165°C).
    Grease and flour a 10-inch tube pan with shortening.
    Make the Batter
    Beat 3 cups of sugar and 1 cup of butter with an electric mixer on medium speed until light and fluffy (about 5 minutes).
    Add 6 large eggs one at a time, beating well after each addition.
    Mix in 2 teaspoons of vanilla extract and 1 teaspoon of almond extract.
    Add 3 cups of flour alternately with 1 cup of heavy whipping cream, beginning and ending with flour. Beat well after each addition.
  • Bake the Cake
    Pour the batter into the prepared pan.
    Bake for 1 hour and 15 minutes or until a long wooden pick inserted in the center comes out clean.
    Cool the cake in the pan on a wire rack for 10 to 15 minutes, then remove from the pan and cool completely.
  • Make the Caramel Frosting
    Heat 1/4 cup of sugar in a skillet over medium heat until amber colored (about 6 minutes), shaking the pan occasionally (do not stir).
    In a 3-quart saucepan, bring the remaining 1 1/4 cups of sugar, 1/2 cup of butter, and 1/2 cup of milk to a boil over medium-high heat.
    Gradually whisk in the caramelized sugar.
    Cook until a candy thermometer registers 232°F (111°C). Remove from heat and let cool for about 20 minutes, stirring occasionally, until smooth and spreadable.
  • Frost the Cake
    Using an offset spatula, quickly spread the caramel frosting over the cake. The frosting will harden as it cools.

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