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Sour Cream Pound Cake with Caramel Frosting

Sour Cream Pound Cake with Caramel Frosting
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Sour Cream Pound Cake with Caramel Frosting is a delectable dessert that boasts a moist and rich flavor profile, making it ideal for any celebration or casual gathering. With its creamy texture and decadent caramel topping, this cake is sure to impress cake lovers of all ages. The addition of sour cream not only enhances the moisture but also provides a subtle tang that elevates every bite. Easy to make and beautifully presented, this dessert will become a cherished recipe in your baking repertoire.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tsp salt
  • 1 cup sour cream, room temperature
  • 1 tsp vanilla extract
  • 1 cup unsalted butter for frosting
  • 2 cups packed light brown sugar
  • 1/2 cup whole milk
  • 1/4 tsp salt for frosting
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract for frosting

Instructions

  1. Preheat the oven to 325°F (163°C) and grease a tube or Bundt pan.
  2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Add each egg one at a time, mixing well after each addition.
  3. In another bowl, sift together flour, baking soda, and salt. Gradually add this mixture to the creamed butter mixture, alternating with sour cream, beginning and ending with flour. Stir in vanilla extract.
  4. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 30 minutes or until a toothpick comes out clean.
  5. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  6. In a heavy saucepan over medium heat, melt 1 cup of butter for frosting.
  7. Stir in light brown sugar and 1/4 tsp salt; cook for about 2-3 minutes until dissolved and bubbly.
  8. Slowly add 1/2 cup of milk while stirring constantly; bring to a gentle boil and simmer for about 3-4 minutes.
  9. Remove from heat; let cool slightly for about 5 minutes.
  10. Gradually beat in sifted powdered sugar and 1 tsp vanilla extract until smooth and thick.
  11. Frost the cooled cake with the caramel frosting.

Nutrition

Find it online: https://wholesomedishes.com/sour-cream-pound-cake-with-caramel-frosting/

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