Salted Caramel Pound Cake

Ingredients

Cake

• 1 package (8 ounces) cream cheese, room temperature
• 1 ¼ cups (2 ½ sticks / 283.5 g) unsalted butter, room temperature
• 3 cups (600 g) granulated sugar
• 6 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups (384 g) cake flour
• ¼ cup (61 g) buttermilk, room temperature

Topping

• 1 cup (344 g) caramel sauce, homemade or store-bought
• ¼ teaspoon kosher salt

Direction

1. Preheat oven to 325°F. Spray a 10-inch bundt pan with non-stick cooking spray. Set aside.

Cake

1. To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and butter. On medium speed, mix until smooth, about 3 minutes.
2. Add sugar. Mix until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Mix in the vanilla.
5. With the mixer on low speed, gradually add flour until just combined.
6. Mix in buttermilk until just incorporated.
7. Pour batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
8. Set the cake on a cooling rack to cool completely.

Topping

1. Once the cake is completely cooled, invert it onto a serving plate and pour caramel topping over the cake. Sprinkle with salt. Slice and serve!