Introduction:
When it comes to indulgent Southern desserts, few can compete with the rich, melt-in-your-mouth goodness of a traditional pound cake. Baptist Pound Cake with Caramel Icing takes this classic to new heights with its dense, buttery texture, and the perfect, gooey caramel topping. This recipe, cherished in many Southern households, is sure to be a hit whether you’re serving it at a special event, a casual family dinner, or just as a treat to brighten up your day.
In this comprehensive guide, we’ll break down every aspect of this beloved cake, from the ingredients and instructions to tips on variations and modifications for specific dietary needs like keto and low-carb versions. With a step-by-step approach, you’ll have all the information you need to create this decadent dessert that’s bound to impress anyone who tastes it.
Ingredients
The ingredients for a classic Baptist Pound Cake are simple yet essential for the cake’s rich, dense texture and flavor. Here’s what you’ll need:
For the Cake:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened (room temperature)
- 1 ½ cups granulated sugar
- 5 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup sour cream (full-fat works best)
- ½ teaspoon almond extract (optional but recommended for added flavor complexity)
For the Caramel Icing:
- 1 cup unsalted butter
- 1 ½ cups packed brown sugar (light or dark)
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 cups powdered sugar (sifted)
Instructions
Step 1: Preheat Your Oven
Before starting, preheat your oven to 325°F (163°C). While the oven is heating, take your 10-inch Bundt pan and grease it generously with butter. Once greased, lightly flour the pan to prevent the cake from sticking. This will ensure that when the cake is ready, it slides out easily and remains intact.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. The baking powder will help provide the structure and rise to your cake, and the salt balances the sweetness.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together using a stand mixer or hand mixer. Beat on medium speed until the mixture becomes light and fluffy, which typically takes about 3-5 minutes. This step is crucial for creating a soft, moist texture in your cake.
Step 4: Add Eggs One at a Time
Next, add the eggs, one at a time, to the butter and sugar mixture. Make sure to beat the mixture well after each addition. The eggs help to bind the ingredients together and provide structure. Be sure to scrape down the sides of the bowl as needed to ensure even mixing.
Step 5: Add the Extracts
Once the eggs are fully incorporated, add in the vanilla extract and the optional almond extract. Almond extract has a subtle nutty flavor that enhances the overall taste of the cake, but you can skip it if you’re not a fan of that particular flavor.
Step 6: Incorporate the Dry Ingredients and Sour Cream
Now it’s time to alternate adding the dry flour mixture and the sour cream into the butter mixture. Start by adding about one-third of the dry ingredients, then half of the sour cream. Continue this process, finishing with the remaining dry ingredients. Mix until just combined—be careful not to overmix, as this can lead to a tough cake.
Step 7: Prepare to Bake
Once your batter is smooth and ready, pour it into the prepared Bundt pan. Use a spatula to smooth out the top of the batter. Tap the pan gently on the counter to remove any air bubbles that might have formed.
Step 8: Bake the Cake
Place the Bundt pan in the center of your preheated oven. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so check the cake after 60 minutes and adjust as needed. If you notice the top browning too quickly, you can cover the cake loosely with aluminum foil to prevent it from burning.
Step 9: Let the Cake Cool
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Afterward, carefully turn the cake out onto a wire rack to cool completely. This cooling process is essential because it allows the cake to set, making it easier to slice and serve.
Making the Caramel Icing
The caramel icing is what elevates this pound cake from good to extraordinary. Here’s how to make it:
Step 1: Cook the Caramel Sauce
In a saucepan, melt 1 cup of unsalted butter over medium heat. Add the brown sugar and stir until it’s fully dissolved. Then, add the heavy cream, vanilla extract, and salt. Stir the mixture continuously as it comes to a gentle boil. Allow it to simmer for 2-3 minutes while stirring to prevent it from burning.
Step 2: Add Powdered Sugar
Remove the saucepan from the heat and slowly whisk in the sifted powdered sugar. The goal is to make the icing smooth and creamy, so keep stirring until the powdered sugar is fully incorporated.
Step 3: Drizzle the Caramel Icing
Allow the caramel icing to cool slightly before drizzling it over the cooled pound cake. This step is key to achieving that perfect texture—if the icing is too hot, it will run off the cake too quickly; if it’s too cool, it will harden before you can pour it. The ideal temperature is warm but not hot.
Cook Notes
- Use Room Temperature Ingredients: For best results, ensure your butter, eggs, and sour cream are at room temperature. Cold ingredients can cause the batter to curdle or result in a dense cake.
- Don’t Overmix the Batter: Once the dry ingredients are added, mix just until everything is combined. Overmixing can lead to a dense, tough texture.
- Testing for Doneness: Check your cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready. If it comes out with batter stuck to it, continue baking for another 5-10 minutes and check again.
Variations
1. Chocolate Baptist Pound Cake For a richer flavor profile, add ½ cup of unsweetened cocoa powder to the dry ingredients. This will create a delicious chocolate version of the pound cake that pairs beautifully with the caramel icing.
2. Fruit-Infused Pound Cake Add fresh fruit to your batter for added flavor. Blueberries, diced peaches, or strawberries all work wonderfully in this cake. Fold in about 1 cup of chopped fruit before baking to give the cake an added burst of flavor.
3. Nutty Baptist Pound Cake Incorporate ½ cup of chopped pecans or walnuts for a crunchy texture. Nuts add a great contrast to the smoothness of the cake and caramel icing.
Keto Baptist Pound Cake with Caramel Icing
For those following a ketogenic or low-carb diet, this version of Baptist Pound Cake will allow you to indulge in a healthier way.
Keto Cake Ingredients:
- Replace the all-purpose flour with almond flour or coconut flour. Almond flour is the most common keto flour substitute, and it gives the cake a similar texture to traditional flour-based cakes.
- Swap out the granulated sugar with erythritol or stevia to keep the sugar content low and prevent insulin spikes.
- Use unsweetened Greek yogurt or sour cream for a low-carb alternative to regular sour cream.
- Keep the butter as is, as it fits perfectly into the keto diet.
Keto Caramel Icing:
- Replace the brown sugar with a keto-friendly sweetener like monk fruit or brown erythritol to mimic the sweetness of traditional brown sugar.
- Use heavy cream as directed in the recipe for the icing—cream is perfect for keto.
- Use powdered erythritol or another powdered keto-friendly sweetener in place of powdered sugar for the icing.
Low-Carb Baptist Pound Cake
For a less restrictive approach than keto, you can make this cake low-carb by following these tips:
- Replace regular all-purpose flour with a low-carb flour blend that provides fewer carbs but behaves similarly to traditional flour.
- Choose a sugar substitute like stevia, monk fruit, or erythritol to maintain sweetness without the carbs.
- Heavy cream and butter in the icing are already low in carbs, so no changes are needed there.
This low-carb Baptist Pound Cake with Caramel Icing will allow you to enjoy a delicious treat while keeping your carbohydrate intake under control.
Frequently Asked Questions (FAQs)
1. Can I use a different pan for this recipe?
Yes, while the Bundt pan is traditional, you can also use a 9×13-inch rectangular baking dish or even individual loaf pans. Just adjust the baking time as needed, as the batter will cook differently depending on the pan size.
2. How long does the Baptist Pound Cake last?
If stored properly in an airtight container at room temperature, the cake will stay fresh for up to 3-4 days. For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months.
3. Can I make the cake ahead of time?
Yes, you can make the cake a day or two ahead of time. Just ensure it’s stored in an airtight container to keep it fresh. The caramel icing is best added right before serving to prevent it from hardening.
4. How can I make the caramel sauce smoother?
If your caramel sauce is too thick or lumpy, return it to the stove over low heat and add a tablespoon of heavy cream or milk at a time until it reaches your desired consistency.
5. Can I use a store-bought caramel sauce?
While homemade caramel sauce is always the best option for this recipe, you can use store-bought caramel sauce in a pinch. However, homemade caramel tends to have a richer, creamier flavor.
Conclusion
Baptist Pound Cake with Caramel Icing is more than just a dessert; it’s a tradition that brings families together and evokes nostalgia. Whether you follow the classic recipe or opt for a keto or low-carb version, this cake is sure to be a crowd-pleaser. With its buttery, moist cake and smooth, decadent caramel icing, it’s the perfect treat for any occasion. Try making this cake for your next family gathering or special event—it will surely become a favorite in your dessert repertoire!
