Irresistible Caramel Pound Cake Recipe

Instructions

1. Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit).
2. Grease a loaf pan with unsalted butter and lightly dust with flour to prevent sticking.
3. In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy using a hand mixer.
4. Add the large eggs one at a time, beating well after each addition to combine thoroughly.
5. Sift the all purpose flour into the bowl and gently fold it into the butter mixture until just combined.
6. For in the whole milk and vanilla extract, mixing gently to create a smooth batter.
7. In a small saucepan, combine the brown sugar and heavy cream over medium heat.
8. Stir continuously until the mixture thickens and turns into a smooth caramel sauce, then remove from heat and let cool slightly.
9. For half of the batter into the prepared loaf pan, then drizzle half of the caramel sauce over the batter.
10. Add the remaining batter on top and finish with the remaining caramel sauce, swirling gently with a knife to create a marbled effect.
11. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
12. Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.