Homemade Caramel Pound Cake with Caramel Glaze

• ½ cup (113g) unsalted butter
• 1 cup (220g) packed brown sugar
• ¼ cup (60ml) milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt (optional, for balance)

👩‍🍳 Instructions

1️⃣ Make the Cake:

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan, or use baking spray with flour.
2. In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar for 4–5 minutes until light and fluffy.
3. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add the flour mixture and milk to the creamed mixture in three parts, beginning and ending with the flour. Mix just until combined.
6. Stir in vanilla extract, then gently fold in the caramel sauce until evenly incorporated.
7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
8. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely before glazing.

2️⃣ Make the Caramel Glaze: