Craramel Cream Cheese Pound Cake Recipe
For the Cake:
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups (granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp vanilla extract
½ cup whole milk
For the Caramel Sauce:
1 cup packed light brown sugar
½ cup unsalted butter
¼ cup heavy cream
1 tsp vanilla extract
1 Pinch of salt
Preheat to 325°F (163°C). Grease and flour a 10-inch bundt pan (or two 9×5-inch loaf pans).
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy (4-5 minutes).
Add eggs one at a time, beating well after each.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour.
Mix until just combined.
Stir in vanilla extract.
Pour batter into prepared pan(s) and smooth the top.
Bake 65-75 minutes (bundt) or 60-70 minutes (loaf), or until a toothpick inserted in the center comes out clean. Cool in pan for 15-20 minutes, then turn onto a wire rack to cool completely.
In a medium saucepan over medium heat, melt butter.
Add brown sugar and stir constantly for 2-3 minutes until it starts to bubble.
Slowly add heavy cream while stirring, then cook 2-3 more minutes until smooth. Remove from heat and stir in vanilla and salt.
Once cake is completely cooled, drizzle caramel sauce over the top
