Tuesday, September 14, 2021





CARAMEL POUND CAKE

Ingredients

For the Cake:

  • 1 cup unsalted butter, room temperature 2 sticks
  • 1/3 cup vegetable oil
  • 2 1/2 cups granulated sugar
  • 3 cups sifted cake flour
  • 6 large eggs room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 tablespoons pure vanilla extract

For the Caramel Icing:

  • 1 1/2 sticks butter
  • 2 cans evaporated milk 
  • 2 cup granulated sugar
  • 2 teaspoons pure vanilla extract

Instructions

For the Cake:

  • Preheat oven to 325 degrees.
  • In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
  • Turn mixer to medium speed and mix in eggs one at a time until well incorporated.
  • Add in vanilla extract and mix.
  • Sift cake flour, baking powder and salt into a medium sized bowl.
  • With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
  • Do not over mix.
  • Spray Bundt  cake pan with baking spray or grease and flour them.
  • Pour batter into cake pans and spread evenly.
  • Bake in preheated oven for 1 hour and 30 minutes or until fully baked (but DON'T OVER-BAKE THIS DELICIOUS CAKE- CHECK THEM EARILER SO THEY DON'T DRY OUT). TAKE A TOOTH PICK AND STICK IT INSIDE THE CAKE AFTER ONE HOUR TO DEE IF IT COMES OUT CLEAN.
  • Remove cake pans from oven and cool on cooling racks for 10 minutes.
  • Remove cakes from pans and wait until completely cooled to ice.

For the Caramel Icing:

  • Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
  • Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn or stick but ... cook until thickened and caramel has darkened to a lovely golden brown.
  • Make sure that the caramel turns Nice and golden like the color of this cake in this photo before stopping the heat.
  • It should also thickly coat the back of a spoon to ensure thickness.
  • Be careful to watch, adjusting heat temperature to not let it burn.
  • Remove from heat and add in vanilla extract.
  • Cool for about 15-20 minutes to allow it to thicken before icing the cake.

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