Any cake made with a 1:1:1:1 ratio of flour, butter, eggs, and sugar (by weight) is called a pound cake. Traditionally, the English recipe used 1 pound each of each ingredient, that is how the name Pound Cake came into being.. :)
Here Ive used the basic Pound cake recipe and added caramel to make a caramel cake. Plus, Ive used Caramel sauce for the topping..O yes, we LOVE caramel!!!!
For the cake:
All Purpose Flour: 300 gms (2 1/4 cups)
Sugar: 300 gms (1 3/4 cups)
Butter: 300 gms (3 sticks)
Eggs: 300 gms (5 normal eggs)
Baking Powder: 3 tsp
Salt: 1/4 tsp
Caramel: 1/4 cup
(This is how the caramel for mixing in the cake, is made)
Granulated Sugar: 1 cup
Hot Water: 1/2 cup
Heat the sugar in a pan with 1 tbsp water. Swirl the pan but should not use spoon. When it turns a dark brown colour and bubbles start forming, turn off the stove and pour the 1/2 cup hot water. Keep it aside. Let it come to room temperature (otherwise it will spoil your batter if you use it hot)
Brown Sugar: 1 cup
Butter: 1 stick (1/2 cup)
Milk: 1/5 cup
Mix everything and on medium heat, let it come to boil.
Stir all the time and let it boil for a few minutes (say 2-3 minutes)
Turn off the stove.
Let the butter and egg come to room temperature.
Pre heat the oven 180 C
Line your muffin tray with cupcake liners or grease and dust your cake tin
Sift the Flour, Baking Powder and salt together atleast thrice and keep aside.
Separate egg yolks and white and beat the whites in a clean and dry bowl until stiff
Cream the butter and sugar until light and fluffy.
Add the yolks one by one and beat properly till everything is mixed well.
To this, add the cooled caramel (the one for mixing in the cake) and again beat till well combined.
Carefully fold in the flour.
Now fold in the egg whites.
Drop by tablespoon to the muffin tray lined with the cupcake papers.
Bake in a preheated oven at 180C till done (should take 15-20 minutes)
Insert a toothpick, if it comes out clean, the cake is done.
Poke all over the warm cake with a clean tooth pick.
Now pour the caramel topping on to the warm cake.
Let it cool and indulge...