Creme Brulee Pound Cake

Ah, the pound cake. Its dense crumb, buttery perfume, and timeless versatility have graced our family table for generations. But hold on, dessert lovers, because today, we’re taking this classic to a whole new level of indulgence. Brace yourselves for the marriage of two iconic sweethearts: the pound cake’s familiar charm and the crème brûlée’s seductive dance of creamy custard and crackly caramel.

This recipe isn’t just a whim; it’s a love letter to a dessert that’s woven into the tapestry of our family gatherings. From birthday celebrations to impromptu Sunday suppers, the insistent clamor for “Grandma’s Pound Cake with that caramelized magic sauce” is as predictable as the setting sun. And who am I to argue with such delicious tradition?

So, clear your counters, sharpen your whisks, and prepare to fall in love with this symphony of textures and flavors. We’ll start with the pound cake, a buttery canvas so tender it practically melts on the tongue.

Then, we’ll drape it in a luxurious crème brûlée sauce, rich and silky, its vanilla-infused sweetness singing in harmony with the cake’s warmth. Finally, we’ll paint the finishing touch – a crown of golden caramel, waiting to be shattered with the most satisfying crackle, releasing a burst of sweet, smoky, and utterly irresistible magic.

This is more than just a dessert; it’s a memory in the making. It’s laughter shared around the table, sticky fingers dipped in creamy gold, and sighs of pure contentment. So, let’s gather our loved ones, bake up a batch of this family favorite, and create new memories, one caramelized bite at a time.

Are you ready? Let’s get cracking!

Questions I often get for this recipe:

Q: Margarine for butter?

A: Stick with butter for richness and texture, but margarine can work in a pinch.

Q: Cake flour instead?

A: Yes, for lighter crumb, but all-purpose is delicious too.

Q: Make ahead?

A: Absolutely! Cake at room temp, sauce in fridge, torch before serving.

Q: Brown sugar instead?

A: Go for it! Up to half adds molasses depth and richer caramel.

What you need and how to make the cake and sauce.

For the Pound Cake:

Ingredients:

3 sticks (1 1/2 cups) unsalted butter, softened

1 3/4 cups granulated sugar

6 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup milk

Instructions:

Preheat oven to 325°F (165°C). Grease and flour your 9×13 pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients alternately with the milk, mixing until just combined.

Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan before frosting.

For the Crème Brûlée Sauce:

Ingredients:

1 cup heavy cream

1/2 cup granulated sugar

4 egg yolks

1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)

Instructions:

In a medium saucepan, heat the heavy cream and vanilla bean (or extract) over medium heat until simmering. Remove from heat and let steep for 15 minutes.

In a bowl, whisk together the egg yolks and sugar until pale yellow. Slowly whisk in the warm cream mixture. Strain the mixture through a fine-mesh sieve to remove any vanilla bean bits.

Place the sauce in a shallow baking dish and refrigerate for at least 2 hours, or until completely chilled.

Assembling the Dessert:

Cut the cooled pound cake into squares and arrange them on individual plates.

Pour a generous amount of chilled crème brûlée sauce over each cake slice.

Use a kitchen torch to caramelize the sugar on top of the sauce until golden brown and bubbly. Be careful not to over-torch, as the sauce can burn easily.

Serve immediately and enjoy the delightful contrast of soft cake, creamy sauce, and the satisfying crackle of the caramelized sugar.

Tips:

For a richer flavor, you can substitute brown sugar for half of the granulated sugar in the crème brûlée.

If you don’t have a kitchen torch, you can caramelize the sugar under a broiler for a few minutes, but watch it closely to avoid burning.

To prevent the sauce from leaking, you can pipe dollops of the crème brûlée onto the cake slices instead of pouring it over them.

Printable recipe:

Please note, you can use flavored syrups, like I did on the photos. Instead of the homemade sauce!