Best 9 Carmel Sour Cream Pound Cake Recipes

SOUR CREAM POUND CAKE

Steps:

• Preheat your oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with shortening and a light dusting of flour (or granulated sugar) over that. Avoid using butter, as the milk solids in butter will cause your cake to stick instead of release.
• Sift together the flour, baking soda and salt and set aside.
• In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
• On low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just barely combined. Pour batter into prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.
• Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Allow to cool completely.
• Dust with powdered sugar or the glaze of your choice and enjoy.

CARAMEL-FROSTED POUND CAKE

Steps:

• Preheat oven to 325°F. Grease and flour a 10-inch (16-cup) tube pan with shortening.
• Beat 3 cups sugar and 1 cup butter at medium speed with an electric mixer 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extract. Add flour alternately with whipping cream, beginning and ending with flour, beating well after each addition. Beat at medium speed 2 minutes. Pour batter into pan.
• Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
• Meanwhile, make the Caramel Frosting: Heat 1/4 cup sugar in an 8- or 10-inch skillet over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, heat remaining 1 1/4 cups sugar, butter, and milk in a 3-qt. saucepan to boiling over medium-high heat. Gradually stir in caramelized sugar with a whisk; cook until a candy thermometer registers 232°F. Remove from heat; cool, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable.
• Using an offset spatula and working quickly, spread Caramel Frosting over cake (frosting will harden as it cools). Let stand 30 minutes before slicing.

CARAMEL-FROSTED POUND CAKE

Steps:

• Heat oven to 325°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In large bowl, beat 3 cups sugar and 1 cup butter with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. Alternately add flour, about 1 cup at a time, and whipping cream, about 1/3 cup at a time, beating well after each addition. Beat on medium speed 2 minutes. Pour batter into pan.
• Bake 1 hour 15 minutes or until toothpick inserted halfway between side and center of pan comes out clean. Cool 30 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• In 8- or 10-inch skillet, heat 1/4 cup of the sugar over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, in 3-quart saucepan, heat remaining 1 1/4 cups sugar, 1/2 cup butter and the milk to boiling over medium-high heat. Gradually stir in caramelized sugar with whisk; cook and stir to 232°F. Remove from heat; cool to lukewarm, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable. Using offset spatula and working quickly, frost cake (frosting will harden as it cools). Let stand 30 minutes before slicing.

THE BEST CARAMEL POUND CAKE

Steps:

• For cake, beat sugars and butter or margarine at medium speed until well blended.
• Add oil, beating until blended.
• Add eggs one at a time beating just until yellow disappears.
• Combine flour, baking powder and salt. Add to egg mixture alternately with milk.
• Beat at low speed until well blended, about 2 minutes.
• Stir in vanilla extract.
• Pour batter into a greased and floured 10 inch tube pan.
• Bake at 325 for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes, remove from pan and cool completely.
• Drizzle with Caramel frosting.
• Caramel Frosting:.
• Bring first 4 ingredients to boil in medium saucepan, stirring often.
• Boil, stirring constantly for 3 minutes.
• Remove from heat.
• Add baking powder and vanilla.
• Beat at medium speed for 5-7 minutes.
• Drizzle quickly over cake.

GRANDMA'S SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
• Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

CARMEL SOUR CREAM POUND CAKE

Steps:

• 1. Grease and flour Pound Cake or Bunt Pan with butter and all purpose flour.
• 2. Preheat oven to 350 bake for 1hr and 15mins in the center of the oven. Make sure that racks are centered not low to the heat of the oven.
• 3. You will need two separate bowls one for dry ingredients one for your wet ingredients.
• 4. Sift flour salt and baking powder set aside.
• 5. Mix Sugar, butter,vanilla extract and sour cream together then alternate flour and 6 eggs into mix (meaning a little flour mix then 1egg mix continue until all 6eggs are mixed in). Start with flour and end with flour.
• 6. ICING RECIPE
• 7. In a medium boiler melt 1 stick of butter,adding brown sugar once melted add confectioner sugar and carnation milk. Do not allow to stick or burn just make sure all is melted. Use electric mixer to make icing.
• 8. Remove from heat and stir in vanilla extract.

CARAMEL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
• Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.
• Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
• To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.

CARAMEL PECAN POUND CAKE

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on low speed just until blended. Fold in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Serve with fruit if desired.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.