Pound Cake with Caramel Frosting

By tlhoover

Ingredients

• Pound Cake:
• 1 ½ cups unsalted butter, softened
• 3 cups sugar
• 6 eggs
• 3 cups all-purpose flour
• ½ tsp salt
• ¼ tsp baking soda
• 1 cup sour cream
• 2 tsp vanilla extract
• Carmel Frosting:
• 1 stick unsalted butter
• ½ cup half and half
• 1 cup packed brown sugar
• 1 cup powdered sugar, sifted
• 1 tsp vanilla extract

Preparation

Step 1

Pound Cake:
• Preheat oven to 325 degrees
• Beat butter in a bowl stand mixer until creamy.
• Gradually add sugar, and beat until light and fluffy
• Add the eggs one at a time, beating just until incorporated
• Sift together the flour, salt and baking soda. Add the flour mixture, alternating with sour cream, beginning and ending with flour mixture
• Beat at low speed just until blended after each addition
• Stir in the vanilla. Pour into a greased and floured 12 cup tube pan
• Bake for 1 hour or until a cake tester inserted in the middle comes out clean. Cool in pan on a rack for about 10 min and then invert cake onto a plate

Carmel Frosting:
• In a saucepan over medium heat, melt the butter
• Add the brown sugar, and stir over low heat until sugar is melted
• Add the half and half, and bring mixture just to a boil
• Remove from heat and whisk in ½ cup powdered sugar
• Cool slightly, and whisk in the vanilla and remaining ½ cup powdered sugar
• Keep whisking until frosting thickens slightly, add more half and half if the mixture is too thick