Southern Caramel Pound Cake- My Holiday Baking Series

Let the holiday baking season begin! I love to bake for the holidays and try new recipes to share with family and friends.  This year I want to share some of my favorite recipes in my holiday baking series.  I am starting this month with a delicious Southern Caramel Pound Cake. This recipe is from Chrysta Wilson of Kiss My Bundt, an award-winning baker and author. She shared this recipe during a baking demonstration at Surfas Culinary Store in Culver City. You can purchase the cookbook on Amazon here or visit her website here.

Let’s get started! Here is what you will need:

Ingredients:

• 1 1/2 cup (3 sticks) butter, room temperature
• 2 cups light brown sugar, packed
• 1 cup granulated sugar
• 5 eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour, sifted
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup whole milk
• 1/4 cup of sour cream (or buttermilk)

Caramel Glaze Ingredients

• 8 ounces of sweetened condensed milk
• 1 cup light brown sugar, packed
• 2 tbsp corn syrup (optional)
• 2 tablespoons butter
• 2 teaspoons vanilla extract
• 1 teaspoon salt

Directions:

1. Preheat oven to 350 degrees and spray your bundt pan with baking spray with flour.
2. In a large bowl, cream your butter, then mix in the brown sugar and white sugar until fluffy.
3. Add eggs one at a time beating each one in before adding the next. Add the vanilla
4. Stir in sour cream
5. In a separate bowl, mix the sifted flour, baking powder, and salt.
6. Add 1/3 of the flour mixture, followed by half of the milk. Continue to mix the ingredients in this proportion, alternating between the dry and wet ingredients, until the batter is fully combined.
7. Pour the batter into the pan.
8. Bake at 350 degrees for 1 hour or until a toothpick inserted into the cake comes out clean.
9. Remove cake from oven, let it cool for about 10-15 minutes before flipping onto a plate or cooking rack.

To Make the Caramel Glaze:

1. Over medium-low heat, combine sweetened condensed milk, brown sugar, and corn syrup.
2. Stir constantly until you start to see bubbles, but do not boil. If it starts to boil, reduce the heat and/or remove from heat for a moment.
3. Cook for about 5-7 minutes, letting the sugar dissolve. Stir continuously.
4. Once the sugar is dissolved, add butter and salt.
5. Let the caramel sauce sit for 5-10 minutes to thicken.
6. Add the sauce to the top of the cake and let it drip down over the cake and serve.

The caramel adds just the right sweetness to this southern pound cake. Add a scoop of vanilla ice cream and you have the perfect holiday dessert!  I hope you have enjoyed this post. Follow my blog for more holiday baking recipes this month!

Stay busy being fabulous,

Kery  B.