Description
An incredibly moist and rich pound cake with a swirl of sweet caramel and the tang of cream cheese, creating a perfect dessert for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup caramel sauce, plus more for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually mix in the flour and salt until just combined.
- Pour half of the batter into the prepared pan. Drizzle half of the caramel sauce over the batter. Top with the remaining batter, then swirl with a knife. Drizzle the remaining caramel on top.
- Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Serve with additional warmed caramel sauce.
Notes
You can customize the seasonings to taste.