Cream Cheese Pound Cake with Salted Caramel Sauce
Ingredients
For the cake...
- 1 cup butter, softened (2 sticks)
- 8 oz cream cheese, softened
- 3 cups sugar
- 6 eggs
- 1 tsp vanilla
- 3 cups cake flour
For the salted caramel...
- 1 cup sugar
- 6 tbsp butter
- 1/2 cup heavy cream
- 1 tbsp salt (sea salt or kosher)
Instructions
For the cake...
- Preheat oven to 325 degrees
- Combine butter and cream cheese together until smooth.
- Add sugar and combine well.
- Add eggs one at a time; be sure each egg is completely incorporated before adding the next egg.
- Add cake flour one cup at a time, fold in flour being careful not to over mix.
- Pour cake batter into a well-greased/well-sprayed bundt cake pan.
- Bake for approximately 90 minutes, until a toothpick inserted comes back clean.
- Remove from oven and allow the cake to cool for approximately 10 - 15 minutes before removing from the cake pan.
For the salted caramel...
- Place sugar in a large skillet, over medium-high heat. Stirring constantly until the sugar begins to melt over the heat. It will become a rich amber color.
- Add the heavy cream and continue stirring.
- Remove from heat and stir in the butter one tablespoon at a time.
- Add salt and stir to combine. Pour caramel into a heat-safe container. (I recommend a Mason mar or a glass mug)
- Caramel will thicken as it cools.
- When cake is completely cooled, drizzle salted caramel sauce all over the cake. Top with powdered sugar. Enjoy!