Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delightful dessert that embodies the rich traditions of Southern baking. This cake is perfect for various occasions, from family gatherings to festive celebrations. Its moist texture and luscious caramel icing make it a standout treat that will impress your guests and satisfy your sweet tooth.

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of buttermilk and sour cream ensures a tender, moist cake bursting with flavor.
• Easy to Make: Simple steps and common ingredients mean you can whip up this delicious cake effortlessly.
• Versatile Dessert: Perfect for birthdays, holidays, or just because, this cake fits any occasion beautifully.
• Decadent Topping: The Southern caramel icing adds an irresistible sweetness that elevates the overall taste.
• Impressive Presentation: A bundt cake makes for an attractive centerpiece on any dessert table.

Tools and Preparation

Having the right tools makes all the difference in the kitchen. Here’s what you’ll need to get started on your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing.

Essential Tools and Equipment

• Bundt pan
• Mixing bowls
• Electric mixer
• Measuring cups
• Whisk
• Saucepan

Importance of Each Tool

• Bundt pan: This special shape not only enhances presentation but also helps cook the cake evenly.
• Electric mixer: Saves time and effort when creaming butter and sugar, ensuring a light and fluffy texture.
• Saucepan: Essential for melting ingredients smoothly, especially when making the caramel icing.

Ingredients

For the Pound Cake

• 3 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temp
• 1 cup vegetable shortening (like Crisco)
• 3 cups granulated sugar
• 5 large eggs, room temp
• 1 teaspoon salt
• 1 cup full-fat buttermilk, room temp
• 1 cup full-fat sour cream
• 1 tablespoon pure vanilla extract

For the Southern Caramel Icing

• 1 stick (1/2 cup) unsalted butter
• 1 cup packed light brown sugar
• 1/2 cup heavy cream (or evaporated milk)
• Pinch of salt
• 1 to 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

How to Make Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Step 1: Preheat the Oven

Preheat your oven to 325F (163C). Grease and flour a bundt pan or use baking spray with flour to ensure easy release after baking.

Step 2: Cream Butter & Shortening

In a mixing bowl, beat together the unsalted butter, vegetable shortening, and granulated sugar until fluffy. This should take about 4-5 minutes.

Step 3: Add Eggs

Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to incorporate everything evenly.

Step 4: Sift Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until combined.

Step 5: Mix Wet Ingredients

In another bowl, combine the buttermilk, sour cream, and vanilla extract. Stir until well mixed.

Step 6: Alternate Mixing

Gradually add the dry ingredients to the butter/sugar mixture while alternating with the wet ingredients. Start and end with flour. Mix just until combined; do not overmix.

Step 7: Bake

Pour the batter into your prepared bundt pan. Bake for 60-75 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Allow your pound cake to cool in the pan for about 15-20 minutes before transferring it onto a wire rack to cool completely.

Step 9: Prepare Southern Caramel Icing

In a medium saucepan over medium heat, melt unsalted butter. Stir in brown sugar and cook for about 2-3 minutes while stirring constantly until dissolved.

Step 10: Add Cream & Boil

Carefully stir in heavy cream and a pinch of salt. Bring mixture to a gentle boil and let it simmer for an additional two minutes.

Step 11: Finish It Off

Remove from heat and stir in vanilla extract. Let it cool slightly before whisking in powdered sugar until smooth and pourable.

Step 12: Glaze the Cake

Once cooled completely, pour the caramel icing over your pound cake. If it thickens too quickly while pouring, warm it gently or thin it out with a splash of cream for easier drizzling.

How to Serve Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

This delicious Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is perfect for various occasions. Whether it’s a casual family gathering or a festive celebration, serving it the right way enhances its flavor and appeal.

Warm Slices

• Serve warm slices of the cake drizzled with Southern caramel icing. The warmth of the cake complements the rich, gooey icing beautifully.

With Fresh Berries

• Top each slice with a handful of fresh berries, such as strawberries or blueberries. The tartness from the berries balances the sweetness of the cake and icing.

Ice Cream Pairing

• Offer a scoop of vanilla ice cream alongside. The creamy texture of the ice cream pairs wonderfully with the dense pound cake and warm caramel.

Coffee or Tea Service

• Serve slices alongside a cup of coffee or tea. The flavors mingle perfectly, making for an enjoyable afternoon treat.

Festive Platter

• Create a dessert platter featuring bite-sized pieces of pound cake next to assorted toppings like whipped cream or additional caramel sauce for guests to customize their servings.

How to Perfect Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Perfecting your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing requires attention to detail. Follow these tips to ensure your cake turns out moist and flavorful every time.

• Use Room Temperature Ingredients: Ensure butter, eggs, buttermilk, and sour cream are at room temperature before mixing. This helps create a smooth batter that rises evenly.

• Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense texture instead of a light pound cake.

• Measure Flour Correctly: Use the spoon-and-level method to measure flour accurately. Too much flour can make your cake dry; too little can affect its structure.

• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the right temperature. An incorrect oven setting can lead to uneven baking.

• Cool Properly: Allow the cake to cool in the pan briefly before transferring it to a wire rack. This helps maintain its shape while cooling completely.

Best Side Dishes for Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Complementing your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing with side dishes can enhance your dessert experience. Here are some excellent options:

1. Fresh Fruit Salad: A colorful mix of seasonal fruits adds freshness and balances out the richness of the pound cake.

2. Whipped Cream: Light and airy whipped cream provides a delightful contrast to the dense texture of the pound cake without overpowering it.

3. Chocolate Sauce: Drizzle rich chocolate sauce over individual slices for an indulgent twist on this classic dessert.

4. Nuts and Seeds Mix: A crunchy blend of nuts or seeds offers a textural contrast that pairs well with both the cake and icing’s softness.

5. Coconut Flakes: Sprinkle toasted coconut flakes on top for added flavor and an appealing visual element that complements the caramel icing.

6. Caramelized Bananas: Serve warm caramelized bananas alongside for a decadent touch that enhances both flavor and presentation.

Common Mistakes to Avoid

Baking can be tricky, especially with a rich recipe like Buttermilk Sour Cream Pound Cake with Southern Caramel Icing. Here are some common mistakes to watch out for:

• Skipping ingredient room temperature: Using cold ingredients can lead to an uneven batter. Always ensure your butter, eggs, buttermilk, and sour cream are at room temperature for better mixing.

• Overmixing the batter: Overmixing can make your pound cake dense and tough. Mix just until the dry ingredients are incorporated to keep it light and fluffy.

• Not greasing the pan properly: A poorly greased pan can cause your cake to stick. Make sure to grease and flour your bundt pan thoroughly or use a baking spray with flour for easy release.

• Ignoring baking times: Every oven is different, so don’t rely solely on the time given in the recipe. Check for doneness by inserting a toothpick into the center; it should come out clean.

• Cooling too quickly: If you cool your cake too quickly in a cold environment, it may crack. Allow it to cool gradually in the pan for optimal results.

• Making icing too thick: If your Southern caramel icing is too thick, it won’t drizzle well over the cake. Adjust with a splash of cream until you reach a pourable consistency.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover pound cake in an airtight container.
• It will keep well for up to 5 days in the refrigerator.

Freezing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Wrap slices or whole cake tightly in plastic wrap before placing them in a freezer-safe bag.
• The cake can be frozen for up to 3 months without losing flavor.

Reheating Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Oven: Preheat oven to 300F (150C). Place slices on a baking sheet and warm for about 10 minutes.
• Microwave: Heat individual slices on medium power for 10-15 seconds until warm.
• Stovetop: Use a skillet on low heat, covering lightly until warmed through.

Frequently Asked Questions

Here are some common questions about making Buttermilk Sour Cream Pound Cake with Southern Caramel Icing:

Can I use low-fat buttermilk?

Yes, you can use low-fat buttermilk instead of full-fat; however, the texture may be slightly less rich.

What can I substitute for sour cream?

Greek yogurt works as an excellent substitute for sour cream in this recipe while keeping it creamy and delicious.

How do I know when my pound cake is done?

A toothpick inserted into the center should come out clean or with just a few crumbs attached when fully baked.

Can I make this without caramel icing?

Absolutely! This pound cake is delightful on its own or served with fresh fruits or whipped cream.

What if my caramel icing hardens?

If your Southern caramel icing thickens too much, gently reheat it and stir in a little cream to achieve the desired pourable consistency.

How long does this cake last after baking?

When stored properly, Buttermilk Sour Cream Pound Cake with Southern Caramel Icing can last up to five days at room temperature or longer if refrigerated or frozen.

Final Thoughts

This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is not only delicious but also versatile enough for any occasion. With its rich flavors and moist texture, it’s sure to impress family and friends. Don’t hesitate to customize it by adding nuts or different flavored icings to suit your taste!