Buttery Pound Cake with Salted Caramel Glaze
Buttery pound cake made extra rich with high fat European butter is topped with a salted caramel glaze that you'll find yourself licking off your plate.
Yield: 10-12 servings
For the cake
  • 1 cup all purpose flour
  • ¾ cup cake flour
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 6 oz European style unsalted butter, softened
  • 1¼ cups sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • ¾ cup heavy cream
For the salty caramel glaze
  • ½ cup dark brown sugar
  • ½ cup heavy cream
  • 2½ oz European unsalted butter
  • 1¾ tsp fleur de sel
  • ¼ to ½ cup powdered sugar, sifted
  1. To make the cake, heat oven to 350F. Grease the bottom and sides of a 9x5-inch loaf pan. Line with parchment paper and grease the parchment.
  2. In a medium bowl, whisk together the flour, cake flour, baking powder, and salt.
  3. Beat together the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until fluffy, 4-5 minutes on high speed. Add the vanilla and beat until combined, about 30 seconds. Scrape down the sides of the bowl, turn the mixer speed to medium-low, and add the eggs and egg yolks, one at a time, beating for 1 minute after each addition. Scrape down the bowl and beat again for 10 seconds.
  4. Turn the mixer to low and add the flour mixture in three parts, alternating with the cream.
  5. Pour the batter into the prepared pan and smooth the top with an offset spatula. Place in the oven and bake for 55-65 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
  6. Place on a cooling rack for 15 minutes. Remove the cake from the pan and place it on the cooling rack directly. Allow to cool completely.
  7. Meanwhile, make the glaze. To do this, combine the brown sugar, cream, and butter in a medium saucepan over low heat. When the butter is almost melted, raise the heat to medium-high and bring to a boil. Whisking constantly, boil for 1½ minutes. Remove from the heat and whisk for 1 minute. Stir in ¾ fleur de sel and let cool for 5 minutes.
  8. Whisk in ¼ cup of the powdered sugar, mixing until combined. Continue to add the powdered sugar one tablespoon at a time until the mixture is pourable and slightly thick.
  9. Use a bamboo skewer to poke holes in the cake. Pour the warm caramel glaze over the top to cover the cake completely. It is okay if it drips down the side. Sprinkle with the remaining tsp of fleur de sel. Slice and serve.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/08/buttery-pound-cake-with-salted-caramel-glaze.html