Salted Caramel Pound Cake

salted caramel pound cake - trust in kim

If you like caramel or salted anything, or if you like a buttery pound cake, then this one’s for you!

The pound cake has cream in it, so it is quite moist, and not crumbly. The salted caramel – well, that just puts it over the top. Don’t be afraid of the two step recipe – bake the cake, then make the caramel. It’s quite foolproof, and the results are impressive.

I sent some of the loaf home with a friend, and we both found ourselves wanting to ration it, so the goodness could last for more days.

The recipe comes from the Lottie & Doof website, one of my favourite recipe blogs. He got the recipe from a Martha Stewart episode where she had a guest, Matt Lewis, who shared this recipe with her viewers. Thank you Matt Lewis!

What you need for the pound cake:

  • 1 cup all-purpose flour, plus more for pan 
  • 3/4 cup cake flour (or see the substitution using flour and cornstarch if you don’t have any)
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon salt 
  • 3/4 cup unsalted butter, room temperature, plus more for pan 
  • 1 & 1/4 cups granulated sugar 
  • 2 teaspoons vanilla extract 
  • 2 large eggs, room temperature 
  • 2 large egg yolks, room temperature 
  • 3/4 cup heavy cream 

What you need for the salty caramel glaze:

  • 1/2 cup packed dark-brown sugar 
  • 1/2 cup heavy cream 
  • 5 tablespoons unsalted butter
  • 1 & 3/4 teaspoons fleur de sel, divided 
  • 1/4 to 1/2 cup confectioners’ sugar, sifted 

What you do:

  1. Preheat the oven to 350F with the rack in the centre of the oven.
  2. Butter the bottom and sides of a 9 x 5 inch loaf pan. Cut a long piece of parchment paper and place it in the bottom of the pan with the long end extending up the two long sides of the pan, with a little bit of overhang. Butter the parchment and dust it with flour.
  3. To make the cake flour: measure 3/4 cup of all-purpose flour, then remove 4 & 1/2 teaspoons of flour. Replace the flour with 4 & 1/2 teaspoons of cornstarch. Sift the mixture 5 times.
  4. Whisk the flours, baking powder and salt in a medium bowl.
  5. On high speed, beat the butter and sugar until fluffy, about 4-5 minutes.
  6. Add the vanilla and beat it in.
  7. On medium-low speed beat in the eggs and yolks one at a time, beating for about 1 minute after each addition. Scrape down the sides of the bowl as you are doing this.
  8. Add the flour mixture in 3 parts, alternating with the cream, beginning and ending with the dry ingredients.
  9. Pour the batter into the pan, smoothing the top. Bake for 55-65 minutes, or until a toothpick inserted into the centre comes out clean.
  10. Place the pan on a cooling rack for 15 minutes before removing it. (I forgot to do this and broke the corner of the cake.) Carefully run a small sharp knife around the edge of the cake to loosen it from the side of the pan, then remove it from the pan by pulling up on the parchment paper. Leave it to cool on the cooling rack.
  11. To make the salty caramel glaze, place the brown sugar, cream, and butter in a medium-sized saucepan. Stir over low heat until the butter is half melted, then increase the heat to medium-high, bringing it to a boil. Whisk constantly for 1 & 1/2 minutes of boiling time. Remove from the heat and whisk vigorously for 1 minutes to release some of the heat. Add 3/4 teaspoon of fleur de sel. Let it cool for 5 minutes.
  12. Sift 1/4 cup icing sugar and whisk into the sauce until combined. Continue adding sugar, just a little at a time, until the mixture is slightly thick and pourable. It will continue to thicken as it cools. You may not need to add all of the icing sugar.
  13. To prepare for glazing the cake with the caramel sauce, place a wire rack on top of a baking sheet, then place the cake on top of the baking sheet. Use a skewer to poke holes in the cake. Pour the warm caramel glaze over the cake, then sprinkle it with the remaining 1 teaspoon of fleur de sel.
  14. Let the cake cool 15-20 minutes before serving. I didn’t serve it for a few hours, so it was completely cooled, and tasted great. It was really good a few days later too, with a cup of tea.

Grapefruit Olive Oil Poundcake

photo by justin cathcart
photo by justin cathcart

Aside from chocolate desserts, a lemon cake is one of my favourite treats.  Since it’s also a citrus cake I thought I’d give this grapefruit cake a try, and I like it for the same reasons I like lemon cake – it is tart and sweet at the same time, and it is nicely moist.

This is the first recipe I am trying from The Smitten Kitchen Cookbook that my sweetheart gave me.  And everyone who tried the cake liked it!

What you need for the cake:

1 & 1/2 cups flour

2 tablespoons grapefruit zest

1 cup sugar

1/2 cup olive oil

2 large eggs, room temperature

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons freshly squeezed grapefruit juice

1/3 cup buttermilk or plain yogurt (I used yogurt)

What you need for the syrup:

2 tablespoons sugar

1/3 cup freshly squeezed grapefruit juice

What you need for the glaze: (optional)

1 cup icing sugar

2 tablespoons grapefruit juice

pinch of salt

What you do:

1. Preheat the oven to 350F.  Rub butter in a 9×5 inch pan, then coat it with flour.

2. Combine the grapefruit zest and the sugar in a large bowl.  Rub the zest into the sugar using your fingers to release the oils.

3. Whisk the oil into the sugar mixture until smooth.  Whisk in the eggs one at a time.

4. Combine the flour, baking powder, baking soda and salt. In a measuring cup combine the buttermilk and 2 tablespoons of grapefruit juice.  Add the flour and buttermilk mixtures alternately, beginning and ending with the flour.

5. Pour the batter into the prepared pan, smooth the top down, and tap the pan on the counter to remove air bubbles.  Bake for 45 minute to 1 hour, testing with a toothpick. If the toothpick comes out clean, the cake is done.

6. Let the cake cool for 10 minutes before removing from the pan.  In the meantime, prepare the syrup.

7. In a small saucepan, combine the 2 tablespoons of sugar with 1/3 cup grapefruit juice.  Cook over low heat until the sugar has dissolved.

8. After the cake has cooled for 10 minutes and you have removed it from the pan, place it on a wire rack to cool.  Poke holes in it with a toothpick or skewer, then brush the syrup on top.

9. To make the glaze (although it would be amazing even without the glaze), combine the icing sugar, grapefruit juice and salt in a bowl and whisk until it is smooth.  Pour the glaze over the cooled cake and allow the glaze to drip down the sides of the cake.

photo by justin cathcart
photo by justin cathcart

Thank you Justin for the amazing photos!

Vanilla-Rum Cake

Everybody who has tried this moist vanilla-rum cake has loved it.  I keep meaning to freeze one loaf for later, but I like to give the people what they want, and more of this cake is what they want!

What you need:

For the cake:

1 cup butter (not margarine fort his one!)

2 & 2/3 cups flour

2 & 1/2 teaspoons baking powder

pinch of salt

2 & 1/3 cups sugar

6 large eggs

1 & 1/2 tablespoons pure vanilla extract

2/3 cup whipping cream

2 & 1/2 tablespoons dark rum

For the syrup:

1/3 cup water

1/4 cup sugar

1/4 cup dark rum

What you do:

1.  Melt the butter and let cool.  Take the eggs out of the fridge to bring to room temperature.

2.  Preheat the oven to 350F, then line the bottoms of two loaf pans with parchment paper. (wax paper works in a pinch)

3.  In one bowl stir together the flour, baking powder and salt.

4.  In another larger bowl measure the sugar.  Mix eggs in one at a time with a whisk.  Mix in vanilla extract, cream and rum.

5.  Add half the flour mixture and stir until just blended, then do the same with the other half.

6.  Mix in half the cooled but still liquid butter, then add the rest.

7.  Pour the batter into the loaf pans, then place the pans on a baking sheet.

8.  Bake for 55 minutes, or until a toothpick inserted into the centre comes out clean.

9.  Cool for 5 minutes, then run a sharp knife around the edge to loosen the cakes.  Invert the pans, but then place the cakes so their tops are facing up.

10.  While the cakes are cooling stir the water and sugar in a pot and bring to a boil.  Take off the heat and stir in the rum.

11.  Poke holes through the cakes with a sharp knife.  Brush the cakes with the rum syrup until all the syrup has been absorbed.

12.  When the cake has cooled, slice and enjoy!

Yes, this cake has lots of butter and sugar in it – but it’s cake!  I see recipes for whole wheat brownies and prune-based cakes, and maybe they taste great.  But if figure: If you want a diet dessert, eat some fruit.  Or just eat a piece of cake, savour it, and make sure you’re eating a balanced diet.