This Brown Sugar Pound Cake with Salty Butterscotch Sauce is the perfect buttery combination of sweet and salty!
Welp, it’s still winter outside.
I mean, it’s January and I guess it’s allowed to be cold, but I have to admit that I am O-V-E-R it.
I will say that while I hate the cold, I do love me some cold weather clothes. Sweaters, fleece socks, sweatpants…yep, I’m a fan. Any type of clothing that doesn’t require me to be constantly sucking in my stomach region, I’m good with.
So while I wish it were warmer outside, I guess I need to enjoy the necessary gut coverage while it’s here, because soon enough I’ll be wishing I could wear sweats instead of shorts.
And today I just so happened to make you the perfect sweatpant food. (That’s a new food group I just invented)
Brown Sugar Pound Cake with Salty Butterscotch sauce. Sighhhhh.
This cake is so great. I am a huge pound cake girl. I know this isn’t a classic pound cake with a pound of butter or whatever, so let’s move past that.
But imagine this with a scoop of vanilla bean ice cream? Holy yes.
It’s super simple to make and the Butterscotch sauce is TO DIE good.
First whip up your batter and spread it in a loaf pan….
Bake it until it’s gorgeous.
If your cake is browning too much at the edges before the center is set, lightly tent it with foil and continue baking until it’s done.
Next make your sauce. Butterscotch is basically the same as caramel, except you use brown sugar instead of granulated. This doesn’t taste anything like the caramels your Granny had in her purse. Trust me.
Allow it to cool and looky…
Then go ahead and get crazy…
The more sauce the better. That’s what I always say. (I don’t ever say that).
And then this…
Get all up in that cake!Print
- 1 cup all purpose flour
- 3/4 cup cake flour
- 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 3/4 cup butter, room temperature
- 1 1/4 cup light brown sugar
- 2 eggs plus 2 egg yolks
- 2 tsp vanilla
- 3/4 cup heavy cream
Salted Butterscotch Sauce
- 1/4 cup salted butter
- 1/2 cup dark brown sugar
- 1/2 cup heavy cream
- 1/2 tsp – 1 tsp kosher salt (depending on taste preference)
- Preheat oven to 350°. Spray a 9×5 loaf pan with cooking spray. Line with parchment so that the two ends overhang the sides of the pan and spray again. Set aside.
- Whisk together both flours, baking powder and salt. Set aside.
- In bowl of stand mixer cream together butter and brown sugar 2-3 minutes until light and fluffy. Add in eggs and yolks, one at a time, mixing between each addition. Add in vanilla and mix until smooth, scraping sides as needed.
- Add in flour and heavy cream in alternating additions, starting and ending with flour. Mix until just smooth. Pour into prepared pan and bake for 55-60 minutes until toothpick inserted in center comes out clean. If edges begin to brown too much before center is set tent with foil.
- Allow to cool in pan for 10 minutes and then remove to cool completely on wire rack. The parchment comes in handy here to pull out the cake.
- In small saucepan melt 4 Tablespoons of butter over medium heat. When butter is melted add in dark brown sugar, heavy cream and 1/2 tsp salt. Bring to a soft boil and allow to boil for 5 minutes stirring occasionally. Remove from heat and taste sauce, adding more salt if desired. Allow to cool for 10-15 minutes and then pour on cake.
- As sauce cools it will thicken. Pour over pound cake
Cake recipe adapted from Baked Occasions
Store extra butterscotch sauce airtight in refrigerator for up to 2 weeks. You can reheat sauce in microwave or saucepan.