Cream Cheese Pound Cake with Salted Caramel Sauce

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July 6, 2021


A bundt cake with powdered sugar on top of it.

Cream Cheese Pound Cake with Salted Caramel Sauce

Servings 1 bundt cake

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!

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