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### **The Ingredients You’ll Need**
To make the **Brown Sugar Caramel Pound Cake**, you’ll need a few key ingredients. Fortunately, most of them are pantry staples, so you likely have them on hand already. Here’s the full list of ingredients and their roles in the recipe:
#### **For the Cake**:
– **2 1/2 cups all-purpose flour**: This is the foundation of your cake. Flour provides structure and texture to the cake. Make sure to measure it correctly by spooning the flour into the measuring cup and leveling it off to avoid using too much flour.
– **1 1/2 cups packed brown sugar**: The star ingredient of this recipe, brown sugar gives the cake its signature rich, caramel-like flavor. For best results, use dark brown sugar, which has a higher molasses content and provides a deeper flavor.
– **1 cup unsalted butter (softened)**: Butter is essential for the rich, moist texture of this cake. It also helps with flavor. Be sure to soften the butter before using it to ensure it mixes properly with the sugar.
– **5 large eggs**: Eggs contribute both structure and moisture to the cake. The proteins in eggs help bind the ingredients together, while the fat in the yolks adds richness.
– **1/2 cup sour cream**: Sour cream is key for moisture and tenderness. It adds a subtle tang that balances the sweetness of the sugar and caramel. If you don’t have sour cream, you can substitute with plain yogurt.
– **1 teaspoon vanilla extract**: Vanilla extract adds warmth and enhances the overall flavor of the cake.
– **1/2 teaspoon salt**: Salt helps to balance the sweetness of the cake and enhances all of the flavors.
– **1 teaspoon baking powder**: This is the leavening agent that helps the cake rise and become light and fluffy despite its dense texture.
#### **For the Caramel Sauce**:
– **1/2 cup unsalted butter**: Butter helps form the base of the caramel sauce, giving it that rich, smooth texture.
– **1 cup packed brown sugar**: As with the cake, brown sugar is the primary ingredient in the caramel sauce, contributing to its sweetness and rich flavor.
– **1/4 cup heavy cream**: Heavy cream is added to the caramel to help thicken it and give it a silky texture.
– **1 teaspoon vanilla extract**: The addition of vanilla rounds out the caramel flavor and adds depth.
– **Pinch of salt**: A small amount of salt enhances the sweetness of the caramel and balances the overall flavor.
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### **Step-by-Step Instructions for Brown Sugar Caramel Pound Cake**
#### **1. Prepare the Pan**:
Start by preparing your baking pan. Grease a 10-inch bundt pan or a 9×5-inch loaf pan with butter or non-stick spray. You can also line the pan with parchment paper if you prefer. Make sure to do this step carefully to prevent the cake from sticking.
#### **2. Cream the Butter and Sugar**:
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. You can use a hand mixer or stand mixer for this step, but be sure to mix the butter and sugar thoroughly. This step is crucial because it helps to incorporate air into the batter, which gives the cake its light texture.
#### **3. Add the Eggs**:
Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling and ensure that the eggs are well incorporated.
#### **4. Add the Wet Ingredients**:
Mix in the sour cream and vanilla extract. Stir until combined, but avoid overmixing.
#### **5. Combine the Dry Ingredients**:
In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense cake.
#### **6. Bake the Cake**:
Pour the batter into the prepared pan, spreading it evenly. Bake the cake in a preheated oven at 325°F (163°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top of the cake should be golden brown and firm to the touch.
#### **7. Make the Caramel Sauce**:
While the cake is baking, prepare the caramel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and cook until the sugar dissolves. Bring the mixture to a gentle boil, then reduce the heat and simmer for 2-3 minutes. Stir in the heavy cream, vanilla extract, and salt. Let the sauce simmer for another minute until smooth and thickened.
#### **8. Let the Cake Cool**:
Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
#### **9. Drizzle the Caramel Sauce**:
Once the cake has cooled, drizzle the caramel sauce over the top of the cake. You can also pour the sauce into the center of the cake and let it soak in for extra richness.
#### **10. Serve and Enjoy**:
Slice the cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an added indulgence. The rich, buttery flavor of the cake combined with the sweet caramel sauce is sure to be a hit!
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### **Tips for Making the Perfect Brown Sugar Caramel Pound Cake**
1. **Use Room Temperature Ingredients**: To ensure that your batter comes together smoothly, make sure your butter, eggs, and sour cream are at room temperature before you begin.
2. **Don’t Overmix**: Overmixing the batter can lead to a dense cake. Mix the ingredients just until they are combined for the best texture.
3. **Let the Cake Cool**: Allow the cake to cool in the pan for a bit before transferring it to a wire rack. This helps it set and makes it easier to remove from the pan.
4. **Caramel Sauce Variations**: Feel free to experiment with your caramel sauce. You can add a bit of cinnamon, nutmeg, or even bourbon to give it a unique twist.
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### **Conclusion**
The **Brown Sugar Caramel Pound Cake** is a dessert that beautifully combines the richness of brown sugar with the sweetness of caramel, creating a decadent treat that’s perfect for any occasion. Whether you’re making it for a holiday gathering, a birthday celebration, or just to enjoy with your family, this cake is sure to be a crowd-pleaser. With its moist crumb, caramel glaze, and melt-in-your-mouth flavor, it’s a recipe that you’ll return to again and again. Enjoy every bite of this comforting, indulgent dessert!
