Caramel Cream Cheese Pound Cake: The 75-Minute Showstopper That Actually Stays Moist (No Cracks! Zero Graininess)

🧾 Ingredients

(Serves 12 | Prep: 20 mins | Bake: 55 mins)

🍰 The Velvet Crumb

1 cupunsalted butter,room temp
Creams evenly = no tunnels
Avocado oil for dairy-free
8 ozfull-fat cream cheese,room temp
Philadelphia = best melt
Vegan cream cheese + 1 tsp lemon juice
2½ cupsgranulated sugar
Dissolves slowly = even sweetness
Coconut sugar for earthy depth
6large eggs,room temp
Room temp = better rise
6 tbsp aquafaba for vegan
1 cupsour cream,room temp
Secret moisture lock
Greek yogurt for tang
3 cupscake flour
Lighter crumb = no density
All-purpose + 3 tbsp cornstarch
1 tspvanilla bean paste
Seeds visible = real flavor
2 tsp extract + ½ tsp seeds

🍯 The Caramel Core

1 cuplight brown sugar, packed
Simmered 5 mins first
Concentrated flavor (no watery taste)
½ cupunsalted butter
Cold, cubed
Emulsifies perfectly when added gradually
¼ cupheavy cream
Warm, not cold
Prevents seizing (smooth texture)
2 tbsplight corn syrup
Non-negotiable
Prevents crystallization (no graininess)
1 tspflaky sea salt
Bloomed in butter
Balances sweetness (not salty)

🔥 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.

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