Ingredients with Measurements:
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup caramel sauce
Special equipment needed:
- 10-inch bundt pan
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 10-inch bundt pan with butter or cooking spray.
2. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
6. Pour half of the batter into the prepared bundt pan. Drizzle half of the caramel sauce over the batter. Add the remaining batter and top with the remaining caramel sauce.
7. Use a knife to swirl the caramel sauce into the batter.
8. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 510
Fat: 25g
Saturated Fat: 15g
Cholesterol: 130mg
Sodium: 230mg
Carbohydrates: 67g
Fiber: 1g
Sugar: 45g
Protein: 6g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Sour cream can be used instead of buttermilk.
- Homemade or store-bought caramel sauce can be used.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter.
- Top the cake with whipped cream or vanilla ice cream.
- Use chocolate chips instead of caramel sauce.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Do not overmix the batter or the cake will be tough.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing it.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- The cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, place it in a preheated 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Drizzle extra caramel sauce over the cake.
- Top the cake with fresh berries or fruit.
Garnishes:
- Fresh berries or fruit
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Reduce the baking time next time.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined next time.
Food safety advice:
- Make sure to wash your hands and all utensils before starting the recipe.
- Use fresh ingredients.
- Store the cake properly to prevent spoilage.
Food history:
- Pound cake originated in Europe in the 18th century and was named for its ingredients: a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs.
- Caramel sauce was first made in the 17th century in France and was used as a topping for desserts.
Flavor profiles:
- Sweet
- Buttery
- Caramel
Serving suggestions:
- Serve the cake as a dessert or for a special occasion, such as a birthday or holiday.
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Taste: Sweet, Buttery, Caramelized, Rich, Creamy