This is no ordinary pound cake. It’s swirled with a sweet and decadent caramel batter and topped with a healthy drizzle of salted caramel after it’s baked. We recommend using our perfect caramel sauce for this recipe. But if you don’t have time, store-bought caramel sauce is great, too. Just don’t use caramel syrup. It’s too sweet!
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-
Cooking spray
- 1 c.
(2 sticks) butter, softened
- 1 c.
granulated sugar
- 4
large eggs
- 2 c.
all-purpose flour
- 1 1/2 tsp.
baking powder
- 1 tsp.
kosher salt
- 1/4 c.
caramel sauce, plus more for topping
-
Flaky sea salt, for topping
- Nutrition Information
- Per Serving (Serves 8)
- Calories489 Fat27 gSaturated fat15 gTrans fat1 gCholesterol154 mgSodium285 mgCarbohydrates55 gFiber1 gSugar25 gProtein7 gVitamin D1 mcgCalcium95 mgIron2 mgPotassium84 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions
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- Step 1Preheat 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.
- Step 2In a medium bowl whisk together flour, baking powder, and salt. Fold dry ingredients into wet ingredients and stir until just combined. Scrape 1/4 of batter into a medium bowl and fold in caramel sauce until combined.
- Step 3Alternating 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.
- Step 4Bake until a toothpick inserted into the middle comes out clean, about 1 hour.
- Step 5Let cool 10 minutes then invert onto a cooling rack to cool completely.
- Step 6Drizzle cooled cake with more caramel and sprinkle with sea salt.
USA Pan USA Pan Bakeware Loaf Pan
USA Pan USA Pan Bakeware Loaf Pan
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