Cream Cheese Pound Cake with Salted Caramel Sauce

For the cake…

1. Preheat oven to 325 degrees
2. Combine butter and cream cheese together until smooth.
3. Add sugar and combine well.
4. Add eggs one at a time; be sure each egg is completely incorporated before adding the next egg.
5. Add cake flour one cup at a time, fold in flour being careful not to over mix.
6. Pour cake batter into a well greased/well sprayed bundt cake pan.
7. Bake for approximately 90 minutes, until a toothpick inserted comes back clean.
8. Remove from oven and allow cake to cool for approximately 10 – 15 minutes before removing from cake pan.

For the salted caramel…

1. Place sugar in a large skillet, over medium-high heat. Stirring constantly until the sugar begins to melt over the heat. It will become a rich amber color.
2. Add the heavy cream and continue stirring.
3. Remove from heat and stir in the butter one tablespoon at time.
4. Add salt and stir to combine. Pour caramel into a heat safe container. (I recommend a Mason mar or a glass mug)
5. Caramel will thicken as it cools.
6. When cake is completely cooled, drizzle salted caramel sauce all over the cake. Top with powdered sugar. Enjoy!