Caramel Cream Cheese Pound Cake: The 75-Minute

🔥 The Crisp Finisher

  • Extra caramel sauce (for drizzle)
  • Sea salt flakes (for contrast)
  • Edible gold flakes (for showstopper effect)

 Step-by-Step: The 4-Phase Moisture Lock

PHASE 1: Prep Like a Pro (10 mins)

  1. Pan prep: Generously grease Bundt pan with  butter → dust with 1 tbsp sugar + 1 tsp flour (shakes off excess).
  2. Dairy temp: Microwave butter/cream  cheese 5 sec → rest 2 mins (room temp = no lumps).
  3. Dry mix: Whisk flour + baking powder/soda + salt → sift 2x (aerates = lighter crumb).

    💡 Game-Changer: Cold pan = even baking. Never preheat pan.

PHASE 2: Batter Without Tears (15 mins)

0:00
Creambutter +  cream cheese3 mins
Pale yellow, ribbons form
3:00
Add sugar → beat 4 mins
Graininess disappears
6:00
Add eggs1 at a time→vanilla
Fully incorporated before next egg
9:00
Alternate dry mix + sour cream →8 strokes max
Batter should flow like lava
14:00
Fold in ½ cup warm caramel
Swirls, not fully blended

⚠️ Critical: Overmixing = tough cake. Mix 8 strokes max with spatula.