Coach's Wife Life
About the Recipe
Podcast Guest Tracy Nooner shares the best pound cake she's ever had!
Ingredients
Pound Cake:
8oz cream cheese, room temperature
3 sticks salted butter, room temperature
2 1/2 cups of granulated sugar
6 eggs
2 tsp Mexican vanilla bean paste or Vanilla extract
1 tsp lemon extract
1 tsp almond extract
3 cups cake flour
Caramel:
3/4 cup salted butter
2 cups granulated sugar
1.5 cups evaporated milk
1.5 tsp vanilla extract
pinch of sea salt (optional)
Topping:
4oz Heath Bits O'Brickle and English Toffee Baking Bits
1/3 cups of chopped pecans
Preparation
Step 1:
Preheat oven to 325 degrees. In a large bowl, cream butter and cream cheese together until smooth. Add sugar and beat until fluffy. Add eggs, one at a time, mixing with every addition. Add flour 1/2 cup at a time, mixing with every addition. Add vanilla bean paste or extract, almond extract, and lemon extract;mix well.
Step 2:
Pour into a greased 10 inch bundt pan. Bake at 325 degrees for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick into the center of the cake will come out clean.
Step 3:
To make caramel:
Melt butter in a saucepan over medium-low heat. Add sugar and stir until the sugar and butter are combined. Cook on low heat until sugar and butter turn an amber color/caramel color. Carefully whisk in evaporated milk. Continue to stir until caramel is smooth. 10-12 minutes. Add vanilla and sea salt. Pour caramel into a glass container;let cool.
Step 4:
To assemble:
Pour warm caramel on pound cake, add toffee bits and chopped pecans.