Buttermilk Pound Cake with Caramel Icing
User Reviews
5
Buttermilk Pound Cake with Caramel Icing
Description
This Buttermilk Pound Cake with Caramel Icing centers on a classic pound cake batter enriched with buttermilk, which tenderizes the crumb and adds subtle tang. The recipe uses a combination of baking powder, baking soda, and salt to achieve a fine rise and balance flavor. Creaming butter and sugar leads to a light texture before gradually incorporating eggs and alternating flour with buttermilk. After baking in a well-greased bundt pan until a tester comes out clean, the cake cools before removing from the pan.
The accompanying caramel icing is made by melting butter and brown sugar with heavy cream, then blending in sifted powdered sugar to a pourable consistency. This icing is poured over the cooled cake to add a buttery sweetness with a smooth texture contrasting the tender cake.
Serving the cake after the icing sets offers a combination of moist crumb and creamy topping well suited for afternoon tea or dessert. The bundt shape allows for even cooking and an attractive presentation without additional decoration.
Keeping the cake tightly wrapped after it cools maintains its moisture. Slightly softened butter and sugar creaming stage is important for proper texture development. The icing can be adjusted in thickness by the amount of powdered sugar to suit preference.
Ingredients
Cake:
- 1 cup butter softened, unsalted
- 2 1/3 cups granulated sugar
- 4 egg
- 1 1/2 tablespoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk
Caramel Icing:
- 1/4 cup butter cubed, unsalted
- 1/2 cup light brown sugar packed
- 1/3 cup heavy whipping cream
- 1 cup powdered sugar sifted
Instructions
- Preheat the oven to 325ºF.
- Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour. Tap out any excess flour.
- Combine the butter and sugar in a large bowl and cream until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- In another bowl, whisk the flour, baking powder, salt and baking soda together.
- Mix 1/3 of the flour mixture into the butter and sugar mixture. Add half of the buttermilk and mix to combine, followed by another 1/3 of the flour mixture. Finish by beating in the remaining buttermilk, and finally the last of the flour. Use a spatula to make sure the mixture is completely mixed in. The batter will be thick.
- Pour the batter into the prepared bundt pan. Bake until a tester inserted in the center comes out clean, about 60 minutes.
- Let the cake cool for 15 minutes, then remove from the pan to cool completely on a wire rack.
- Once the cake is cool, place it on a serving plate.
- Place the butter, brown sugar and cream in a saucepan and place over medium heat. Bring the mixture to a boil, stirring constantly. Remove from the heat. Whisk in the powdered sugar. Let the icing sit for 10-15 minutes, whisk one more time, then pour the icing over the cake. Let the icing set before serving.
Notes
- Grease and flour the bundt pan thoroughly to prevent sticking when unmolding.
- Ensure butter is softened but not melted for proper creaming with sugar.
- The batter will be thick; use a spatula to incorporate all ingredients fully.
- Test cake doneness by inserting a tester in the center; it should come out clean.
- Allow caramel icing to cool slightly before pouring to avoid melting the cake surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 415kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 93mg | 31% |
| Sodium | 64mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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