Caramel Cream Cheese Pound Cake

1. Cream the base (4–5 minutes): In a large bowl, cream the softened butter, cream cheese, and sugar until very light and fluffy—pale in color and visibly increased in volume. Pause to scrape the bowl and beater so no streaks remain; proper aeration is the foundation of a fine crumb.
2. Add the eggs: Beat in the eggs one at a time, mixing well after each addition until the batter looks smooth and satiny. Scrape the bowl as needed to keep the mixture uniform and prevent curdling.
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leaveners and break up any lumps.
4. Alternate dry and milk: Add the dry mixture to the creamed mixture in additions, alternating with the milk and beginning and ending with flour. Mix on low just until incorporated after each addition; stop as soon as the dry streaks disappear to avoid overmixing.
5. Finish the batter: Stir in the vanilla extract. The batter should be thick, smooth, and glossy, with no visible lumps.

Batter cues: Well‑creamed batter feels light on the spatula; overmixed batter looks heavy and elastic. If needed, give a final gentle fold with a spatula to catch anything from the bowl’s edges and bottom.

6. Pan and bake: Pour the batter into the prepared pan(s) and smooth the top; tap the pan once or twice on the counter to release large air bubbles. Bake 65–75 minutes for a 10‑inch bundt or 60–70 minutes for two 9×5‑inch loaves, or until a toothpick inserted in the center comes out clean. Look for edges that pull slightly from the pan and a gently domed, golden top. Avoid opening the oven early; begin checking near the shortest bake time.
7. Cool completely: Let the cake cool in the pan for 15–20 minutes so the crumb sets, then turn out onto a wire rack. Cool completely before glazing; slicing too soon can compress the crumb.
8. Make the caramel sauce: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir constantly for 2–3 minutes until the mixture looks glossy and begins to bubble across the surface. Slowly add the heavy cream while stirring (it will bubble up), then cook 2–3 minutes more, stirring, until smooth. Remove from the heat and stir in the vanilla and a pinch of salt. The sauce will thicken slightly as it cools but should remain pourable.

Sauce cues: Stir steadily to keep the sauce silky; bubbles should be energetic but controlled. If any graininess appears, continue stirring off the heat until smooth.

9. Finish: Once the cake is completely cooled, drizzle the warm caramel sauce over the top, letting it cascade down the sides. Allow a few minutes for the glaze to settle before slicing.

Tips