tep-by-Step Instructions
1. Prepare the Cake:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan. In a large bowl, cream together the softened butter and granulated sugar until fluffy. Beat in the eggs, one at a time, then stir in the sour cream and vanilla extract until smooth.
2. Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be thick and creamy.
3. Bake to Perfection:
Pour the batter into the prepared pan, smoothing the top. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
4. Make the Caramel Frosting:
In a medium saucepan over medium heat, melt the butter and stir in the brown sugar. Cook for 2–3 minutes, then add the heavy cream and continue stirring until smooth. Remove from heat, let it cool slightly, then gradually whisk in powdered sugar and vanilla until creamy and pourable.
5. Frost and Serve:
Once the cake is completely cooled, drizzle or spread the caramel frosting over the top. For an extra touch, sprinkle a pinch of sea salt on the caramel to enhance its richness. Slice and serve this decadent dessert to delighted guests—or just treat yourself!
Tips for Success
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Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for the smoothest batter.
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Don’t Rush Cooling: Caramel frosting will slide off a warm cake, so patience is key.
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Make It Ahead: Pound cakes improve in flavor if baked a day in advance, giving the flavors time to meld beautifully.
