Description
A rich and moist pound cake infused with the deep flavors of brown sugar and caramel, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup caramel sauce (for drizzling)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Drizzle with caramel sauce before serving.
Notes
- For an extra touch, add chopped nuts or chocolate chips to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 3 months; wrap it tightly in plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg