Baked Sunday Mornings: Buttery Pound Cake with Salty Caramel Glaze


This week's Baked Sunday Mornings recipe from Baked Occasions is
Buttery Pound Cake with Salty Caramel Glaze.

This was the first recipe I tested for Baked Occasions, and out of the several recipes I tested, 
it was my favorite.

Photo Jul 12, 4 21 54 PM 

The holes allow the salty caramel glaze to seep into the cake.
I should have made mine deeper!

Photo Jul 12, 4 25 47 PM

The end of the recipe says to "Cut off the very ends of the cake and discard. Slice and serve."  Maybe for presentation? As you can see, I discarded one my stomach.  I also eat the butts off all our bread, so I guess that says it all.

This is one of THE best pound cakes I have ever tasted.  I'm not even kidding.  I firmly believe it was the European butter (the higher fat content yields a more buttery flavor - aka fat = yummy).  The salty caramel glaze is definitely a bonus, but the cake would be good by itself.  Also, there was plenty of leftover caramel; I put mine in an airtight container in the fridge and used it as a topping for ice cream.  AMAZING...

I used Le Saunier de Camargue Fleur de Sel (found mine at Sur la Table), and Celles sur Belle butter (French, found at Whole Foods).  DON'T SUBSTITUTE WITH AMERICAN BUTTER.  You will be SO SORRY! (I didn't, but I imagine it would be pretty bad.)
Head over to Baked Sunday Mornings to see what my fellow bakers thought of the pound cake!


Anonymous said...

Wowwww-- you used some really nice butter, girl! I'm curious to experiment with some different European butters, though I'm partial to Kerrygold. I agree, this loaf was so tasty, but that caramel... OH.MA.GAH. I love your thick glaze-- I wanna stick my finger in there! :-D

kristen @ just-iced cookies said...

I agree, THAT GLAZE is something special, right? I will try Kerrygold next time, my local market now carries it...I used the French butter would go well with the French sea salt ;). I can't wait to make it again, just blogging about it was torture!