Caramel Cream Cheese Pound Cake

👩‍🍳 How to Make It

1. Preheat & Prep

• Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan thoroughly.

2. Cream It Up

• Beat butter and cream cheese until fluffy (about 2–3 minutes).

3. Add Sugar & Eggs

• Gradually beat in sugar. Add eggs one at a time, mixing well after each.

4. Combine & Mix

• Stir in vanilla. In a separate bowl, whisk flour and salt, then gently mix into wet ingredients until just combined.

5. Bake

• Pour batter into pan and smooth top. Bake for 75–85 minutes, or until a toothpick comes out clean.
• Cool 15 minutes in pan, then transfer to a wire rack.

🍮 Make the Caramel Glaze

1. Melt butter in saucepan, stir in brown sugar.
2. Bring to a gentle boil, then add milk or cream. Simmer 2–3 mins to thicken.
3. Remove from heat and stir in vanilla and salt.
4. Pour over cooled cake and let it drip elegantly down the sides.

✨ Tips & Variations

• Add ½ tsp almond extract for a hint of nuttiness
• Top with toasted coconut or chopped pecans
• Let glaze cool slightly for clean drip lines
• Use a serrated knife for smooth slices

🧊 Storage Suggestions

• Fridge: Keep covered for up to 5 days
• Freeze: Slice and wrap individually; store up to 2 months
• Reheat: Microwave slices for 15–20 seconds