Caramel Cream Cheese Pound Cake: The 75-Minute

by

🍯 The Caramel Core
1 cuplight brown sugar, packed
Simmered 5 mins first
Concentrated flavor (no watery taste)
½ cupunsalted butter
Cold, cubed
Emulsifies perfectly when added gradually
¼ cupheavy cream
Warm, not cold
Prevents seizing (smooth texture)
2 tbsplight corn syrup
Non-negotiable
Prevents crystallization (no graininess)
1 tspflaky sea salt
Bloomed in butter
Balances sweetness (not salty)

🔥 The Crisp Finisher

  • Extra caramel sauce (for drizzle)
  • Sea salt flakes (for contrast)
  • Edible gold flakes (for showstopper effect)

 Step-by-Step: The 4-Phase Moisture Lock

PHASE 1: Prep Like a Pro (10 mins)

  1. Pan prep: Generously grease Bundt pan with  butter → dust with 1 tbsp sugar + 1 tsp flour (shakes off excess).
  2. Dairy temp: Microwave butter/cream  cheese 5 sec → rest 2 mins (room temp = no lumps).
  3. Dry mix: Whisk flour + baking powder/soda + salt → sift 2x (aerates = lighter crumb).

    💡 Game-Changer: Cold pan = even baking. Never preheat pan.

Leave a Comment