This is an easy brown sugar caramel pound cake with salted caramel sauce. Make a statement with this easy and delicious cake that can double as a centerpiece when it's baked in a pretty bundt pan!
Preheat oven to 300°F. Grease 10" bundt pan with shortening and a dust of flour or baking spray and set aside.
In a large mixing bowl, beat butter 5 minutes until it's a creamy light yellow (do not skip this step).
Beat in brown sugar until light and fluffy.
Beat in eggs until just incorporated.
Alternate beating in flour and milk on low speed. add vanilla.
Pour into greased bundt pan and bake 90 minutes.
Remove from oven and cool on a wire rack 15 minutes. Carefully trim off the excess with a kitchen knife.
Turn over onto a platter or cake pedestal and remove from pan. Optional: top with salted caramel sauce.
For the Topping
In a saucepan over medium-low, combine brown sugar, cream, butter and salt.
Whisk for five minutes as it thickens.
Add vanilla and continue to whisk for another minute. Remove from heat and allow to thicken before serving. Refrigerate to store.
Notes
Tips
No time for the homemade caramel sauce? That's okay - nobody will know if you take a store bought shortcut!
Bring eggs and butter to room temperature for the best pound cake finish.
Cream Butter - Beat until it's light in color. When adding brown sugar, beat until fluffy. The fat (butter) and sugar hold air bubbles to create a fine texture and leaven the cake.
Do Not Over Beat - Beat eggs one at a time to prevent the air in the mixture from deflating.