CARAMEL POUND CAKE

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Pound cakes remind me of my Grandma. She was the best at making them. She would make them for strawberry shortcakes, for birthdays, for holidays and just because. Pound cakes are so soft, have a great butter flavor and a light golden crust. This recipe, however, is going to be slightly different than Grandma’s.

We will use what I call a quick method to make them, instead of separate steps, we will mix most all together. I also top this with a homemade Caramel pecan glaze that is mouthwatering!

This is also a brown sugar pound cake. Slightly different from the original. I used light brown sugar rather than granulated white sugar. Have I ever reminded you all of how therapeutic baking and cooking really is?

Try it sometime if you are feeling a little down, heck try it when you are overly happy, just bake!

Frequently Asked Questions:

Why use brown sugar?

The brown sugar takes the flavor up to a whole new level. It will make it extra special for the holidays.

I have dark brown sugar, can I use that?

You can try. I have only used the light brown. I would believe that dark brown will give it a richer molasses flavor.

Do I have to add the nuts?

No, you can leave the nuts out or switch them for walnuts if you prefer those.

Can I use margarine instead of butter?

I do not recommend switching it to margarine. Margarine does not have even close to the same flavor as butter, and that is an important flavor for this cake.

Do I have to add the toffee chips?

No, however, again, this is part of the awesomeness of this pound cake.

 

Ingredients
For the Cake;
  • 1 cup unsalted butter, room temperature 2 sticks
  • 1/3 cup vegetable oil
  • 2 1/2 cups granulated sugar
  • 3 cups sifted cake flour
  • 6 large eggs room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons pure vanilla extract
  • For the Caramel Icing:
  • 1 1/2 sticks butter
  • 2 cans evaporated milk
  • 2 cup granulated sugar
  • 2 teaspoons pure vanilla extract

 

Instructions:
For the Cake:
Preheat oven to 325 degrees.
In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes. Turn mixer to medium speed and mix in eggs one at a time until well incorporated.
Add in vanilla extract and mix. Sift cake flour, baking powder and salt into a medium sized bowl.
With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through. Do not over mix.
Spray Bundt cake pan with baking spray or grease and flour them. Pour batter into cake pans and spread evenly.
Bake in preheated oven for 1 hour and 30 minutes or until fully baked (but DON’T OVER-BAKE THIS DELICIOUS CAKE- CHECK THEM EARILER SO THEY DON’T DRY OUT). TAKE A TOOTH PICK AND STICK IT INSIDE THE CAKE AFTER ONE HOUR TO DEE IF IT COMES OUT CLEAN.
Remove cake pans from oven and cool on cooling racks for 10 minutes. Remove cakes from pans and wait until completely cooled to ice.
For the Caramel Icing:
Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn or stick but … cook until thickened and caramel has darkened to a lovely
golden brown.Make sure that the caramel turns Nice and golden like the color of this cake in this photo before stopping the heat.
It should also thickly coat the back of a spoon to ensure thickness. Be careful to watch, adjusting heat temperature to not let it burn.
Remove from heat and add in vanilla extract. Cool for about 15-20 minutes to allow it to thicken before icing the cake.

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