Decadent Caramel Pound Cake

To Make the Batter with a Stand Mixer:

1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
2. Combine the flour and baking powder in a medium bowl.
3. Sift the flour mixture into another medium bowl.  Add kosher salt to the flour mix and whisk to combine.
4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
5. Slowly add the brown sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  (6-7 minutes). Don’t cut corners on this step because this technique helps the cake rise!
7. Add vanilla extract and mix until thoroughly combined.  (1 minute)
8. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
9. With the mixer on the lowest speed, add all of the whole milk and mix until just combined.  (~1 minute)
10. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1 minute)
11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, stir the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl during this step!
12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
2. Combine the flour and baking powder in a medium bowl.
3. Sift the flour mixture into another medium bowl.  Add kosher salt to the flour mix and whisk to combine.
4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
5. Add half of the brown sugar and mix until the sugar is just incorporated.  (~30 seconds)
6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes).
7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t cut corners on this step because this technique helps the cake rise!  (7 minutes)
8. Add vanilla extract and mix until thoroughly combined.  (1 minute)
9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
10. Add all of the whole milk and mix on lowest speed until just combined.  (~1 minute).
11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

1. Bake the cake at a true 325°F for 65-75 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Simple Syrup:

1. Combine water, brown sugar, and salt in a small saucepan.  Bring to a boil.  Stir occasionally until the sugar is completely dissolved, then remove from heat.
2. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
3. Using a pastry brush, gently brush the simple syrup over the entire cake.
4. Allow the cake to cool completely.  (3-5 hours)

To Make the Salted Caramel Sauce:

1. Start with caution.  Caramel is hot sugar and the steam it produces can cause burns, so please do this step when you’re fully engaged.  I don’t want you to get burned!
2. Place granulated sugar in the bottom of a large (at least 3-qt), heavy-bottomed saucepan.  Turn heat to medium and watch sugar carefully as it begins to melt. (3-5 minutes)
3. Once the sugar begins to melt, stir constantly with a balloon whisk like this one.  It’s important that the whisk not have a metal handle, since a metal handle will conduct heat from the pan.
4. Keep stirring constantly until all of the lumps of sugar melt and the sugar has a slightly nutty smell.  (3-4 minutes)
5. Add all of the butter and continue whisking.  The mixture will bubble A LOT when you add the butter and there will be a lot of steam, so be careful with this step.
6. Stir butter gently until it’s mostly incorporated (I find it impossible to completely get the butter to cooperate at this point), then remove the mixture from the heat. (1-2 minutes)
7. Add all of the heavy cream at one time while the mixture is off the heat.  Again, the mixture will bubble so be careful!  Stir the mixture until everything is fully combined. (1-2 minutes)
8. Add the salt and stir to combine.
9. Allow the caramel to cool in the saucepan for 10-15 minutes, then pour into a heat-safe container.
10. Using a spouted measuring cup or spoon, you can pour this salted caramel sauce on your cake about 40 minutes after it’s done.  If the sauce thickens too much before you use it, you can microwave the sauce at 10-15 second intervals until it’s just pourable.