Sour Cream Pound Cake with Caramel Glaze
Ingredients:
For the Sour Cream Pound Cake:
1 ½ cups unsalted butter, softened
3 cups granulated sugar
6 large eggs
1 tsp vanilla extract
1 tsp almond extract (optional, for extra flavor)
3 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 ½ cups sour cream (room temperature)
For the Caramel Glaze:
1 cup unsalted butter
1 cup packed brown sugar
¼ cup whole milk or heavy cream
1 tsp vanilla extract
1 pinch of salt
2 ½ cups powdered sugar, sifted
Instructions:
For the Sour Cream Pound Cake:
Preheat Oven:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.
Cream Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 4-5 minutes).
Add Eggs and Extracts:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract (if using).
Prepare Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate Adding Dry Ingredients and Sour Cream:
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix.
Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
Cool:
Let the cake cool in the pan for about 15-20 minutes, then transfer it to a wire rack to cool completely.
For the Caramel Glaze:
Make the Caramel Glaze:
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, and bring the mixture to a simmer. Let it cook for about 2-3 minutes, stirring constantly.
Add Milk and Vanilla:
Add the milk (or heavy cream) and vanilla extract to the mixture, continuing to stir. Allow the glaze to come to a gentle boil and cook for 2-3 more minutes, until the mixture thickens slightly.
Add Powdered Sugar:
Remove from heat and gradually whisk in the sifted powdered sugar until smooth and the glaze is thick but still pourable.
Glaze the Cake:
Once the cake has cooled, drizzle the warm caramel glaze over the top, allowing it to drip down the sides.
