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.
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
- Cooking spray
- 1 cup butter, softened (2 sticks)
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla paste
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- ¼ cup 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 ¼ 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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