Caramel Cream Cheese Pound Cake (Page 2 ) | June 19, 2025
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Instructions

1. Preheat and Prep

Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly.

2. Cream the Base

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

3. Add Sugar & Eggs

Gradually add granulated sugar and beat until light and airy. Add eggs one at a time, beating well after each addition.

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4. Add Vanilla and Dry Ingredients

Mix in vanilla extract. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

5. Bake

Pour batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack.

Make the Caramel Glaze

  1. In a medium saucepan over medium heat, melt butter and stir in brown sugar.

  2. Stir constantly until the mixture comes to a gentle boil. Add milk or cream, reduce heat, and let simmer for 2–3 minutes until thickened.

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  3. Remove from heat and stir in vanilla and salt.

  4. Pour warm glaze over the cooled cake. Let it drip over the sides for a dramatic finish.

Time & Yield

  • Prep Time: 20 minutes

  • Bake Time: 80 minutes

  • Total Time: ~1 hour 40 minutes

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  • Servings: 12–14 slices

  • Calories: ~480 per slice

Tips & Variations

  • Add ½ tsp almond extract for a fragrant twist.

  • Top with chopped pecans or toasted coconut for texture.

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  • Use a serrated knife for clean slices.

  • Let the caramel thicken slightly before pouring for better drip control.

Storage

  • Fridge: Store covered for up to 5 days.

  • Freezer: Wrap slices individually and freeze for up to 2 months.

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  • Reheat: Microwave individual slices for 15–20 seconds.

Tools You’ll Need

  • 10-inch bundt or tube pan

  • Stand mixer or hand mixer

  • Mixing bowls

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  • Medium saucepan

  • Cooling rack

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