Salted Caramel Pound Cake Recipes

HOMEMADE SALTED CARAMEL RECIPE

Steps:

• Heat granulated sugar in a medium heavy-duty saucepan (avoid using non-stick) over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it.
• Once sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove from heat and vigorously whisk to combine it again. (If you're nervous for splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it takes 3-4 minutes. It will eventually- just keep whisking. Return to heat when it's combined again.)
• After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils.
• Remove from heat and stir in the salt. Allow to slightly cool down before using. Caramel thickens as it cools.
• Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency. See "What is the Texture of This Salted Caramel?" above.

CARAMEL POUND CAKE

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.

BUTTERY POUND CAKE WITH SALTY CARAMEL GLAZE

Steps:

• 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.
• 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.

SALTED CARAMEL POUND CAKE

Steps:

• Preheat oven to 325°.
• Spray a 6-cup Bundt pan* with baking spray with flour.
• In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat at high speed with a mixer for 5 minutes, scraping sides of bowl as necessary. Add eggs, one at a time, beating after each addition. Add vanilla extract, beating to blend.
• In a medium bowl, combine flour and baking powder, whisking well. Add flour mixture to butter mixture in thirds, alternating with cream, beginning and ending with flour mixture. Pour batter into prepared pan. Tap pan on countertop several times to settle batter and reduce air bubbles.
• Bake until golden brown and a wooden pick inserted in the center comes out clean, 45 to 47 minutes.
• Let cake cool in pan for 10 minutes.
• Using a serrated bread knife, trim domed top of cake so that it will sit level when turned out of pan. Turn cake out onto a wire cooling rack, and let cool completely.
• Using a whisk, drizzle warm Salted Caramel Glaze onto cake.
• Garnish cake with a sprinkle of salt flakes, if desired.
• Store cake in an airtight container at room temperature.
• In a small saucepan, combine condensed milk, brown sugar, and salt. Bring to a boil over medium heat, whisking constantly. Reduce heat, and simmer until mixture thickens slightly, whisking constantly. Remove from heat, and add butter and vanilla extract, whisking to combine. Use immediately.

SALTED CARAMEL BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F. Grease bundt pan generously.
• In a large bowl mix yellow cake mix, pudding mix and mix until well combined. In the same bowl, make a well in the middle and add eggs, milk and mix until well combined. Pour into bundt pan.
• Bake for 40-50 minutes.
• For glaze, in a medium sized pot and the heat over low-medium heat, add the sugar and whisk constantly for 3-5 minutes.
• When sugar becomes slightly sticky, add butter and continue whisking until well combined, this will take about 4-5 minutes. Remove from the stove.
• In the same pot, add heavy cream and stir until caramel is thick and cream. Pour glaze into a bowl and set aside to cool.
• Pour the caramel glaze over bundt cake and sprinkle with sea salt.

SALTED PECAN CAKE RECIPE

Steps:

• Preheat oven and prepare the pan: Position a rack in the center of the oven. Preheat the oven to 350°F (180°C). Coat a 9-in (23-cm) round cake pan with nonstick cooking spray. Set aside.
• Make the topping: In a medium saucepan over medium-high heat, melt the salted butter. When the butter starts to bubble and turn golden, add the brown sugar and golden syrup. Decrease the heat to medium and stir until the sugar melts and starts to bubble. As soon as the mixture starts to boil, cook for
• minute exactly (set a timer!), stirring continuously. Be very careful with this timing. (Boiling for more than a minute will result in caramel that will harden on the cake and be difficult to slice.) Remove from the heat and stir in the vanilla, bourbon, and pecans. Pour immediately into the prepared pan, using a small spatula to spread in an even layer. Set aside.
• Make the cake batter: In a medium bowl, sift together the flour, baking powder, and fine sea salt. In a separate bowl, using an electric mixer set at medium speed, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the golden syrup, sour cream, and vanilla. With a rubber or silicone spatula, fold in the flour mixture by hand just until the batter is combined and no streaks of white remain. Spoon the batter into the pan with the topping, smoothing it evenly with a spatula.
• Bake the cake: Bake for 25 to 30 minutes, until a wooden skewer inserted into the center of the cake comes out clean.
• Invert the cake and serve: Transfer the pan to a wire rack and let cool for 5 minutes. Invert the cake onto a serving plate. If any bits of caramel or nuts remain in the pan, simply scrape them from the pan and spread them over the cake with a spatula. (Do not scrape once the topping has cooled or else the bits will often become grainy.) Sprinkle the Maldon sea salt over the top of the cake. Serve the cake warm, cut into thick wedges.

SALTED CARAMEL POUND CAKE

Steps:

• Preheat oven to 350° and grease a 9"-x-5" loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
• In a medium bowl whisk together flour, baking powder, and salt. Fold dry ingredients into wet ingredients and stir until just combined. Scrape ¼ of batter into a medium bowl and fold in caramel sauce until combined.
• Alternating between batters, spoon large dollops into prepared pan. Insert a wooden skewer into the pan, so it touches the bottom and make four figure-eight patterns. Remove skewer.
• Bake until a toothpick inserted into the middle comes out clean, about 1 hour.
• Let cool 10 minutes then invert onto a cooling rack to cool completely.
• Drizzle cooled cake with more caramel and sprinkle with sea salt.

SCRUMPTIOUS SALTED CARAMEL POUND CAKE

Steps:

• Preheat oven to 350 degrees. Prep a 9 inch bundt pan with non-stick baking spray.
• Add sweet cream butter and sugar in a bowl. Use an electric mixer to cream the two together. (about 4 minutes).
• Increase the mixer speed to high and add the pudding mix. Whip until blended.
• Add each egg, one at a time, beating after each addition.
• Add milk, oil, and vanilla together in a small bowl. Whisk to combine. Stir as you add the milk mixture to the butter mixture until completely blended.Set aside.
• Whisk the flour, cornstarch, baking powder and salt together.
• Slowly add the dry mixture to the wet ingredients with an electric mixer set on low.
• Continue to mix the ingredients until all of the flour ingredients are mixed with the wet ingredients and the cake batter forms.
• Remove the electric mixer and use a rubber spatula to completely blend everything together. Do not over mix. Scoop the batter into the prepared bundt pan.
• Bake at 350 degrees for 60 minutes. Remove from the oven to check if the cake is done. Check by inserting a toothpick in the center of the cake. If the toothpick comes out clean the cake is done. If the toothpick comes out with batter on it then return it to the oven.Continue to bake for another 5 minutes and check again. If still not done, return to the oven. Continue this process until the toothpick comes out clean.
• Set on the counter to cool while still in the pan for 15 minutes.Turn the bundt cake upside down on a cookie rack. If the cake doesn't come out easily, leave it on the rack for about 10 minutes. Allow the cake to loosen from the cake pan on its own. Once out of the pan let the cake cool completely.
• To Make The Glaze: With a medium pot set on medium heat whisk together the butter, sugar, and heavy cream. When the ingredients begin to bubble, gently continue to whisk for 4-5 minutes. The sauce will thicken and become dark in color.
• Pour the sauce into a deep bowl to cool to room temperature for 20-40 minutes. Divide the sauce in half. Set one half aside. Add powdered sugar and salt. Use an electric mixer on a high speed whip until a thick glaze forms.
• If necessary add 1-3 tablespoons of heavy whipping cream to make the thick glaze. Pour this over the top of the cake. Allow to set. Drizzle the other half of the sauce over the top of the cake.