Buttery Pound Cake With Salty Caramel Glaze Recipe 465

SALTED CARAMEL GLAZE

Salted Caramel Glaze image

Make and share this Salted Caramel Glaze recipe from Food.com.

Provided by mrsr090608

Categories Dessert

Time 10m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup unsalted butter
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup whipping cream
1/2-3/4 teaspoon sea salt

Steps:

In heavy small saucepan melt butter over medium-low heat. Stir in packed brown sugar and granulated sugar. Bring to boiling, stirring constantly.
Stir in whipping cream and return to boiling. Boil 2 minutes, stirring constantly. Remove from heat; stir in sea salt. Cool completely.

Nutrition Facts : Calories 1218.3, Fat 90.1, SaturatedFat 56.6, Cholesterol 285, Sodium 1235.7, Carbohydrate 106.9, Sugar 103, Protein 2.9

CARAMEL POUND CAKE

Caramel Pound Cake image

Very moist dense cake.

Provided by Judy Neary

Categories Desserts Cakes Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 15

Ingredients

2 ¼ cups packed dark brown sugar
1 cup white sugar
3 cups all-purpose flour
½ teaspoon baking powder
1 cup butter
½ cup shortening
5 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup white sugar
1 cup packed brown sugar
½ cup butter
½ cup evaporated milk
1 teaspoon vanilla extract

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.
Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.

Nutrition Facts : Calories 743.2 calories, Carbohydrate 102.2 g, Cholesterol 122.7 mg, Fat 35.7 g, Fiber 1.5 g, Protein 7.2 g, SaturatedFat 16 g, Sodium 214.1 mg, Sugar 80.4 g

BUTTERY POUND CAKE WITH SALTY CARAMEL GLAZE RECIPE - (4.6/5)

Buttery Pound Cake with Salty Caramel Glaze Recipe - (4.6/5) image

Provided by á-70

Number Of Ingredients 17

Ingredients

CAKE:
12 tablespoons unsalted butter, preferably high-fat European-style (cultured), softened
1 cup all-purpose flour
3/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
2 large egg yolks, room temperature
3/4 cup heavy cream
SALTY CARAMEL GLAZE:
1/2 cup dark-brown sugar
1/2 cup heavy cream
5 tablespoons unsalted butter, preferably high-fat European-style (cultured)
1 3/4 teaspoons fleur de sel, divided
1/4 to 1/2 cup confectioners' sugar, sifted

Steps:

Make the Cake: Preheat the oven to 350 degrees and position a rack in the center of the oven. Butter the bottom and sides of a 9-by-5-inch loaf pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two long sides of the pan and overhang slightly. (This will make it easy to remove the pound cake from the pan after it is baked.) Butter the parchment paper and dust with flour; remove any excess flour. Whisk together the flours, baking powder, and salt in a medium bowl. Beat the butter and granulated sugar on high speed until fluffy, 4 to 5 minutes, in the bowl of a stand mixer fitted with the paddle attachment. Add the vanilla and beat until incorporated, about 15 seconds. Scrape down the sides and bottom of the bowl. With the mixer on medium-low speed, add the eggs and the egg yolks, one at a time, beating for about 1 minute after each addition. Scrape down the sides and bottom of the bowl again and beat for 10 seconds. Turn the mixer to low speed and add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture. Transfer batter to prepared pan, smooth top with an offset spatula, and bake until a skewer inserted into the center comes out with a few moist crumbs, 55 to 65 minutes. (If top of cake begins to darken too much before it is done in the middle, tent pan with aluminum foil and continue baking.) Place pan on a cooling rack for 15 minutes. Using a small knife or offset spatula, gently loosen cake from sides of the pan, pull up on parchment paper to lift cake out of pan, and place it directly on cooling rack. Make the Salty Caramel Glaze: Stir together the brown sugar, cream, and butter in a medium saucepan over low heat. When butter is half melted, increase heat to medium-high and bring mixture to a boil. Whisking constantly, boil mixture for 1 1/2 minutes. Remove from heat, whisk vigorously for 1 minute to release excess heat, and add 3/4 teaspoon fleur de sel. Let cool 5 minutes. Sift in 1/4 cup confectioners' sugar and whisk until combined. Continue adding confectioners' sugar, a tablespoon at a time, until the mixture is pourable and slightly thick (it will thicken more as it cools); you may not use all of the confectioners' sugar. Place cake on wire rack set over rimmed baking sheet covered in parchment (to catch the excess caramel). Use a bamboo skewer to poke holes in cake. Pour warm caramel glaze over cake to cover. Sprinkle evenly with remaining 1 teaspoon fleur de sel. Let cool 15 to 20 minutes before serving.

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