Caramel is a quintessential fall flavor. When paired with a classic pound cake for caramel swirl pound cake you have a new favorite fall dessert. Serve with coffee or tea to end a meal.
This post is sponsored in conjunction with #FallFlavors. I received product from sponsors to aid in the creation of recipes. All opinions are my own.
My husband loves pound cake. Growing up in Philadelphia, he spent a lot of time at his grandfather’s bakery. His treat of choice was always pound cake and strawberries.
The ever so subtle caramel color in the pound cake is a burst of flavor that’s not too sweet. I never really find pound cake overly sweet anyway.
What makes this cake so easy is using a prepared caramel sauce like the one from Torani. Their puremade line contains nothing artificial. It’s rich, creamy, and delicious. Use it to top desserts or in coffee to get that coffeehouse flavor at home for much less money.
This recipe uses Dixie Crystals sugar, you know I love their consistent results, and Taylor and Colledge pure vanilla paste with seeds for a little more flavor. Taylor and Colledge also make an almond paste that would be delicious in this cake too.
I may have to try that because almond and caramel sounds like a winning combination.
It’s such a pretty cake when it’s cut, isn’t it? I just love the look of a swirled, or two-toned cake. Your guests are sure to marvel at the swirl and ask how you did it.
Tell them, don’t tell them, it can be your secret if you want it to be.
While this dessert is delicious as is, add a little fresh whipped cream and berries to take it over the top.
A few notes about the recipe
- Do not overbake the recipe. The cake will become dry. Begin checking doneness at about 50 minutes.
- The dark areas are the caramel batter. It’s not burnt. I like the patchwork look but if you prefer, make the entire bottom the plain batter on the bottom, and add the caramel on top and swirl with a utensil larger than a skewer.
If you like pound cake I have a couple of others you should check out.
- Simple Chocolate Pound Cake
- Glazed Peanut Butter Pound Cake
- Chocolate Truffle Pumpkin Pound Cake
- Apple Harvest Pound Cake with Caramel Glaze
It’s #fallflavors week, a week where we celebrate all things fall. Find recipes for fall fruits, vegetables and more!
Be sure to follow our Pinterest board featuring a variety of fall recipes.
Monday Fall Recipes
- Apple Butternut Squash Casserole by That Recipe
- Apple Pie Tacos Recipe by Blogghetti
- Apple Streusel Cheesecake Bars by Lemon Blossoms
- Apple Tea-ramisu by Jolene’s Recipe Journal
- Butternut Squash Cupcakes with Caramel Frosting by Hezzi-D’s Books and Cooks
- Caramel Apple Cinnamon Rolls by Sweet Beginnings
- Caramel Apple Crisp by Big Bears Wife
- Caramel Apple Empanadas by Take Two Tapas
- Caramel Apple Ice Cream Pie by A Day in the Life on the Farm
- Caramel Apple Spice Cupcakes by Daily Dish Recipes
- Caramel Apple Tea Cake by An Affair from the Heart
- Caramel Swirl Pound Cake by Family Around the Table
- Creamy Sweet Potato and Sunchoke Soup by Eat Move Make
- Easy Sausage And Veggies Sheet Pan Dinner by Intelligent Domestications
- Fall Harvest Potato Beet Soup by Frugal & Fit
- Fall Punch Mocktail by Kate’s Recipe Box
- Fall Vegetable Breakfast Hash by Cindy’s Recipes and Writings
- Green Appletini Martini by Art of Natural Living
- Grilled Apple and Pear Salad with Maple Walnut Vinaigrette by Cheese Curd In Paradise
- Meyer Lemon Scones by A Kitchen Hoor’s Adventures
- Pear Almond Crumble Pie by Savory Moments
- Pear Brown Betty by Cookaholic Wife
- Plum Kuchen by Palatable Pastime
- Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks by Karen’s Kitchen Stories
- Smashed Roasted Rosemary & Garlic Potatoes by Simple and Savory
- Sour Cream Coffee Cake with Toasted Pecan Filling by Books n’ Cooks
- Sunchoke Ricotta Gnocchi with Walnut Thyme Butter Sauce by The Spiffy Cookie
The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!
Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.
Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.
Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.
One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.
Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and products to use for #FallFlavors Week recipes. All opinions are my own. This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.
- Cooking spray
- 1 cup butter, softened (2 sticks)
- 1 cup granulated sugar, I used Dixie Crystals
- 4 large eggs
- 1 teaspoon Taylor and Colledge vanilla paste
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 cup Torani Puremade Caramel Sauce
- Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray with flour.
- In the bowl of a mixer beat together butter and sugar until light and fluffy, 3 - 4 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla paste.
- In a medium bowl whisk together flour, baking powder, and salt. Fold dry ingredients into wet ingredients and stir until just combined. Scrape 1/4 of batter into a medium bowl and fold in caramel sauce until combined.
- Alternating between batters, spoon large dollops into prepared pan. Using a wooden skewer swirl it into the batter.
- Bake until a toothpick inserted into the middle comes out clean, about 50 minutes.
- Let cool 10 minutes in the pan, then turn out onto a cooling rack to cool completely.
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