Caramel Cream Cheese Pound Cake

Pan prep matters: Thoroughly greasing and flouring the pan (especially a bundt’s ridges) ensures a clean release.
Mix just to combine: Overmixing after adding flour can toughen the crumb; keep the mixer on low and use a gentle hand.
Even baking: Place the pan on a center‑rack; dark pans brown faster, so rely on visual and toothpick cues near the early end of the range.
Caramel control: Add cream slowly and stir constantly to avoid spattering and ensure a smooth, glossy finish.

Make ahead: Bake the cake, cool completely, and cover tightly. Prepare the caramel just before serving for the best shine, or rewarm gently until pourable.
Storage: Keep covered at room temperature for a day, then refrigerate to extend freshness. Bring slices to room temperature for the best texture.
Serving: Slice with a sharp, thin knife, wiping between cuts for tidy edges. Extra sauce can be spooned over individual slices.

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