Caramel Cream Cheese Pound Cake: The 75-Minute

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PHASE 2: Batter Without Tears (15 mins)
0:00
Creambutter +  cream cheese3 mins
Pale yellow, ribbons form
3:00
Add sugar → beat 4 mins
Graininess disappears
6:00
Add eggs1 at a time→vanilla
Fully incorporated before next egg
9:00
Alternate dry mix + sour cream →8 strokes max
Batter should flow like lava
14:00
Fold in ½ cup warm caramel
Swirls, not fully blended

⚠️ Critical: Overmixing = tough cake. Mix 8 strokes max with spatula.

PHASE 3: Bake to Perfection (55 mins)

  • Bake: 325°F for 50–55 mins until:
    • ✅ Toothpick test: Clean with no crumbs
    • ✅ Edges pull from sides
    • ✅ Internal temp 200°F (thermometer in center)
  • REST 20 mins in pan → invert onto rack (prevents collapse).

    🔥 Fire drill: Tent with foil after 45 mins if browning too fast.

PHASE 4: Caramel Like a Pro (10 mins)
0:00
Melt butter → add brown sugar
No stirring = pure caramel flavor
3:00
Simmer 5 mins untilamber
Stir only to incorporate sugar
5:00
Whisk inwarm cream + corn syrup
Steam, not boil
7:00
Remove from heat → stir insalt + vanilla
Glossy, not grainy
9:00
Chill 10 mins(thickens sauce)
Should coat spoon (not runny)

✅ Perfect caramel test: Should ribbon when dripped.

🍽️ Serving & Pairing Perfection
Holiday
Sliced on pre-warmed plates → extra caramel drizzle
Bourbon vanilla ice cream
Tea party
Inchilled coupe glasses→ gold flakes
Earl Grey tea with honey
Meal prep
Slice into squares → freeze → thaw 10 mins
Pair with espresso

🍯 Upgrade: Add ¼ cup crumbled bacon to caramel → finish with smoked sea salt

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