Instructions
1. Warm the Oven & Prepare the Pan
Preheat oven to 325°F (160°C).
Grease a 10-inch bundt or tube pan generously, then dust lightly with flour. Tap out excess for a smooth release.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Whip the Creamy Foundation
In a large bowl, beat butter, cream cheese, and sugar until light, fluffy, and pale (about 4–5 minutes).
The mixture should hold soft peaks and smell sweetly of cream.
4. Incorporate the Eggs
Add eggs one at a time, beating well after each addition.
This enriches the batter, giving the cake a dense, luscious crumb.
5. Flavor & Swirl
Stir in vanilla extract, then ½ cup caramel sauce.
Mix until smooth; the caramel gives a golden tint and sweet undertone.
6. Combine with Dry Ingredients
Gradually fold in the flour mixture on low speed, just until combined.
Avoid overmixing to keep the cake tender.
7. Bake to Golden Perfection
Pour batter into prepared pan and smooth the top.
Bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
Tent loosely with foil halfway through if the top browns too quickly.
8. Cool & Reveal
Let the cake cool in the pan for 15–20 minutes.
Invert onto a wire rack and cool completely.
The cake should release elegantly, showcasing a golden crust and moist interior.
9. Finishing Touch
Drizzle warm caramel sauce over the top, letting it cascade down the sides.
Optional Styling & Serving Tips
Sprinkle a pinch of sea salt flakes for a flavor contrast.
Serve slices with whipped cream or vanilla ice cream.
Decorate with toasted pecans or edible gold flakes for a festive touch.
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