Caramel Cream Cheese Pound Cake

This decadent Exquisite Caramel Cream Cheese Pound Cake with Luscious Homemade Caramel Glaze combines the rich, velvety texture of cream cheese pound cake with a deeply flavorful, gooey caramel glaze, making it a perfect centerpiece for any dessert table or special occasion. The cake’s moist crumb and the sweet, buttery caramel topping create a harmonious blend of flavors that will delight your taste buds with every bite.

Ingredients:

• For the Cake:
  • 1 ½ cups (3 sticks) high-quality unsalted butter, softened to room temperature
  • 8 ounces full-fat cream cheese, softened to ensure a smooth texture
  • 3 cups granulated sugar, preferably fine-grained for better incorporation
  • 6 large eggs, at room temperature for optimal rise
  • 3 cups all-purpose flour, sifted to remove lumps
  • 1 teaspoon pure vanilla extract for a rich flavor
  • ½ teaspoon fine sea salt to balance the sweetness
• For the Luscious Homemade Caramel Glaze:
  • ½ cup unsalted butter, cut into pieces for even melting
  • 1 cup packed dark brown sugar for a deep caramel flavor
  • ¼ cup heavy cream, preferably organic for richness
  • 1 teaspoon pure vanilla extract to enhance the glaze
  • A pinch of flaky sea salt for a subtle contrast

Instructions:

1. Prepare the Oven and Pan: Begin by preheating your oven to 325°F (165°C). Generously grease and lightly flour a 10-inch bundt pan, ensuring every crevice is coated to prevent sticking. Tap out excess flour for a clean finish.
2. Cream the Base: In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter and cream cheese together until completely smooth and creamy, about 2-3 minutes. This step is crucial for a uniform texture.
3. Incorporate Sugar: Gradually add the granulated sugar to the butter-cream cheese mixture, beating on medium speed until the mixture is light, fluffy, and pale in color, approximately 5-7 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Add Eggs: Add the eggs one at a time, beating well after each addition. This allows the batter to emulsify properly. Once all eggs are incorporated, mix in the vanilla extract until just combined.
5. Combine Dry Ingredients: Gradually add the sifted flour and salt to the wet mixture, mixing on low speed until just blended. Avoid overmixing to keep the cake tender. The batter should be thick and smooth.
6. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula for an even rise. Place in the preheated oven and bake for 75-90 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown and slightly pulled away from the pan’s edges.
7. Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Carefully invert the pan to release the cake onto the rack and allow it to cool completely, about 1-2 hours, before glazing.
8. Make the Caramel Glaze: In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil. Cook, stirring constantly, for 2-3 minutes until the sugar dissolves and the glaze thickens slightly. Remove from heat and stir in the vanilla extract and a pinch of flaky sea salt. Let the glaze cool for 5-10 minutes to thicken further, but apply while still warm.
9. Glaze the Cake: Place the cooled cake on a serving platter. Slowly drizzle the warm caramel glaze over the top, allowing it to cascade down the sides. Use a spoon or spatula to spread the glaze evenly if desired. Let the glaze set for about 15-20 minutes before slicing.
10. Serve and Store: Slice and serve the cake at room temperature to enjoy its full flavor and texture. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Warm slightly before serving leftovers for the best experience.

Tips:

• For an extra touch, toast some pecans and sprinkle them over the glaze while it’s still tacky.
• Ensure all ingredients are at room temperature to achieve a smooth batter.
• If the glaze thickens too much while cooling, gently reheat it over low heat, adding a teaspoon of cream if needed.

Enjoy this Exquisite Caramel Cream Cheese Pound Cake with Luscious Homemade Caramel Glaze as a delightful treat for gatherings or a cozy night in! Let me know if you’d like variations or pairing suggestions.