Caramel Brown Sugar Pound Cake
A rich, moist pound cake featuring caramel, brown sugar, and vanilla flavors. Perfect for special occasions or teatime indulgence, appealing to caramel and dessert lovers.
Ingredients
Instructions
- Cream the butter and Crisco until very light.
- Add brown sugar and cream well.
- Add sugar and beat until light and fluffy.
- Add vanilla.
- Beat in eggs one at a time; beat well.
- Add sifted dry ingredients alternately with milk.
- Begin and end with dry ingredients.
- Pour into a greased and floured 10-inch tube pan.
- Bake at 325°F (163°C) for 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For an even lighter texture, ensure your butter and Crisco are at room temperature before creaming. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and adding cornstarch. Be cautious not to overmix when incorporating dry ingredients; this can lead to a denser cake. Consider pairing this cake with a scoop of vanilla ice cream for a delightful dessert experience.
Serving Suggestions
This pound cake is delicious on its own, but you can elevate it by serving it with a drizzle of caramel sauce or fresh whipped cream. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Cherry-Pineapple Upside-Down Cake for a delightful dessert spread at gatherings or special occasions.
Storage & Reheating
Store any leftover caramel brown sugar pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. When ready to enjoy, thaw at room temperature or warm individual slices in the microwave for a few seconds for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Brown Sugar Pound Cake contains roughly 893 calories, with 9g protein, 117g carbohydrates, and 39g fat. It is an excellent source of iron (37% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 716mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour as a substitute for cake flour. Just remember to remove 2 tablespoons of flour per cup and replace it with cornstarch. This will help mimic the lower protein content of cake flour, resulting in a lighter texture for your pound cake.
How do I know when the cake is done baking?
The best way to check if your caramel brown sugar pound cake is done is by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens can vary.
Can I add nuts or chocolate chips to the batter?
Absolutely! You can enhance your pound cake by folding in 1 cup of chopped nuts or chocolate chips after mixing in the dry ingredients. Just be sure to gently mix them in to avoid overworking the batter, which can lead to a denser cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).