INGREDIENTS YOU’LL NEED:
FOR THE CAKE:
3 sticks.Of unsalted softened butter.
2 1/2 Cups.Of light brown sugar, packed.
5 large eggs at room temp.
3 Cups.Of all-purpose flour.
1/2 Tsp.Of baking powder.
1/2 Tsp.Of baking soda.
1/2 Tsp.Of salt.
1 Cup.Of sour cream.
2 Tsp.Of pure vanilla extract.
FOR THE CARAMEL GLAZE:
1 Cup.Of granulated sugar.
1/2 Cup.Of unsalted butter.
1/4 Cup.Of heavy cream.
1/4 Tsp.Of salt.
1 Tsp.Of pure vanilla extract.
THE METHOD TO MAKE THE CAKE:
Turn the oven temperature up to 325 degrees Fahrenheit (160 degrees Celsius). Prepare a Bundt pan of 10 inches (25 cm) in diameter by liberally greasing and flouring the pan.
To make a light and fluffy mixture, cream the softened butter and brown sugar together in a large mixing bowl until the mixture is light and fluffy. It might take you a few minutes to do this. Stir well after each addition of an egg.
Combine the flour, baking powder, baking soda, and salt in a separate basin and whisk to combine.
Mix the butter and sugar until fluffy, then gradually add the dry ingredients, alternating with the sour cream. Use dry ingredients first and last. Stir in the vanilla essence and mix until the ingredients are barely mixed.
Place the cake batter in the Bundt pan. Use a spatula to even out the surface. Wait until a toothpick inserted in the middle comes out clean or with a few wet crumbs, or bake for a further 60-70 minutes in the preheated oven.
After 15 minutes, flip the cake out of the pan onto a wire rack to finish cooling.
AND FOR MAKING THE CARAMEL ICING, FOLLOW THESE STEPS:
Put the butter in a pot and cook it until it melts. Mix in the coarse sugar, the thick cream, and the salt.
Cook the mixture at a low boil for two to three minutes while stirring often. The caramel should darken and thicken, taking on a deep golden hue. Turn off the heat and add the vanilla essence to the caramel.
THIS IS THE ASSEMBLING METHOD:
Drizzle the warm caramel glaze all over the pound cake and let it run down the edges while it’s still warm.
Cut the Brown Sugar Caramel Pound Cake into slices and serve. Every mouthful is a satisfying union of tender pound cake and sweet caramel.