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Name: Salted Caramel Pound Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Cooking spray; 1 c. (2 sticks) butter softened; 1 c. granulated sugar; 4 large eggs; 2 c. all-purpose flour; 1 1/2 tsp. baking powder; 1 tsp. kosher salt; 1/4 c. caramel sauce plus more for topping; Flaky sea salt for topping

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INGREDIENTS

Cooking spray
1 c. (2 sticks) butter ; softened
1 c. granulated sugar
4 large eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/4 c. caramel sauce ; plus more for topping
Flaky sea salt ; for topping

INSTRUCTIONS

In a medium bowl whisk together flour, baking powder, and salt. Fold dry ingredients into wet ingredients and stir until just combined. Scrape 1/4 of batter into a medium bowl and fold in caramel sauce until combined.

Alternating between batters, spoon large dollops into prepared pan. Insert a wooden skewer into the pan, so it touches the bottom and make four figure-eight patterns. Remove skewer.

Bake until a toothpick inserted into the middle comes out clean, about 1 hour.

Let cool 10 minutes then invert onto a cooling rack to cool completely.

Drizzle cooled cake with more caramel and sprinkle with sea salt.

NOTES

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Salted Caramel Pound Cake

Cooking spray
1 c. (2 sticks) butter softened
1 c. granulated sugar
4 large eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/4 c. caramel sauce plus more for topping
 Flaky sea salt for topping

Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. 
In a medium bowl whisk together flour, baking powder, and salt. Fold dry ingredients into wet ingredients and stir until just combined. Scrape 1/4 of batter into a medium bowl and fold in caramel sauce until combined.
Alternating between batters, spoon large dollops into prepared pan. Insert a wooden skewer into the pan, so it touches the bottom and make four figure-eight patterns. Remove skewer.
Bake until a toothpick inserted into the middle comes out clean, about 1 hour.
Let cool 10 minutes then invert onto a cooling rack to cool completely.
Drizzle cooled cake with more caramel and sprinkle with sea salt.

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Nutrition

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Serving Size: 1 (400g)
Recipe Makes: 1

Calories: 574
Calories from Fat: 360 (63%)

Amt Per Serving		% DV

	Total Fat 40g	53 %
	Saturated Fat 12.4g	62 %
	Monounsaturated Fat 15.4g
	Polyunsanturated Fat 5.5g
Cholesterol 1692mg		521 %
Sodium 560.2mg		19 %
Potassium 536mg		14 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.1g
Protein 50.3g		72 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 574

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