Caramel Cream Cheese Pound Cake

🍰 Caramel Cream Cheese Pound Cake

🍽️ Makes 1 large bundt cake (12–16 slices)

🧾 Ingredients:

For the Pound Cake:

• 225g (1 cup) unsalted butter, softened

• 225g (8 oz) cream cheese, softened

• 400g (2 cups) granulated sugar

• 5 large eggs

• 2 tsp vanilla extract

• 300g (2½ cups) all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

Optional Add-In:

• ½ cup caramel chips or chopped soft caramels (lightly dusted in flour)

For the Caramel Glaze:

• 100g (½ cup) brown sugar (light or dark)

• 60g (¼ cup) unsalted butter

• 2 tbsp milk or heavy cream

• Pinch of salt

• ½ tsp vanilla extract

• Optional: additional pinch of flaky sea salt for topping

🔪 Instructions:

1. Preheat & Prep:

• Preheat oven to 160°C (325°F).

• Grease and flour a 10–12 cup bundt pan thoroughly.

2. Make the Cake Batter:

• In a large bowl, beat the butter and cream cheese together until creamy and smooth (about 2–3 minutes).

• Gradually add the sugar and beat until light and fluffy (another 3–5 minutes).

• Add eggs one at a time, beating well after each addition.

• Mix in vanilla.

• In a separate bowl, whisk together flour, baking powder, and salt.

• Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix.

• If using caramel chips or chopped caramels, fold them in now.

3. Bake:

• Pour batter into prepared bundt pan.

• Smooth the top and tap the pan gently to remove air bubbles.

• Bake for 70–85 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

• Cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.

🍯 Make the Caramel Glaze:

• In a small saucepan, combine brown sugar, butter, and milk/cream.

• Cook over medium heat, stirring constantly, until the mixture comes to a boil.

• Boil for 2–3 minutes, then remove from heat and stir in vanilla and a pinch of salt.

• Let it cool slightly (3–5 minutes) until it thickens to a pourable glaze.

4. Finish:

• Drizzle the warm caramel glaze over the cooled cake.

• Optional: sprinkle with a little flaky sea salt for contrast.

❄️ Storage Tips:

• Store covered at room temperature for 2 days, or refrigerate up to 5 days.

• This cake also freezes well — slice and wrap tightly.