Caramel Pound Cake

Instructions

1. 1

   Preheat oven to 180°C. Grease a 20cm round cake pan and line the bottom with parchment paper.

   Tip: Use a silicone spatula for easier cake release.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Sift dry ingredients for a lighter cake.

3. 3

   In a large bowl, beat butter and eggs until light and fluffy.

   Tip: Use an electric mixer for an even mix.

4. 4

   Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.

   Tip: Scrape down the sides of the bowl to ensure even mixing.

5. 5

   Melt caramel sauce and stir in vanilla extract.

   Tip: Use a double boiler or microwave-safe bowl for safe heating.

6. 6

   Pour batter into prepared cake pan and smooth the top.

   Tip: Avoid overmixing for a tender crumb.

7. 7

   Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Rotate cake pan halfway through baking for even cooking.

8. 8

   Let cake cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Don't skip this step for the best texture.

9. 9

   Drizzle caramel sauce over cooled cake and sprinkle with chopped nuts.

   Tip: Let sauce set before serving for a smooth finish.

10. 10

    Sprinkle caramelized sugar on top of the cake for a crunchy finish.

    Tip: Use a small saucepan over medium heat for caramelized sugar.