Salted Caramel Pound Cake

Instructions

1. 1

   Preheat your oven to 180°C (350ºfF). Grease and flour a 20cm round cake pan.

   Tip: Use parchment paper for easy removal.

2. 2

   In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.

   Tip: Make sure to incorporate well.

3. 3

   In a large mixing bowl, beat the butter and eggs until light and fluffy. Add the vanilla extract and mix well.

   Tip: Use an electric mixer for best results.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the heavy cream, beginning and ending with the dry ingredients.

   Tip: Don't overmix.

5. 5

   Pour half of the batter into the prepared cake pan. Drizzle with salted caramel sauce.

   Tip: Use a spatula to spread evenly.

6. 6

   Pour the remaining batter over the caramel sauce.

   Tip: Don't overfill.

7. 7

   Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

   Tip: Check every 10 minutes.

8. 8

   Remove from the oven and sprinkle with flaky sea salt. Let cool in the pan for 10 minutes before transferring to a wire rack.

   Tip: Let cool completely before serving.

9. 9

   Just before serving, sprinkle with pound cake topping.

   Tip: Chop pecans just before serving for best results.

10. 10

    Slice and serve. Enjoy!

    Tip: Best served at room temperature.