Brown Sugar Caramel Pound Cake: A Rich, Decadent Delight

Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or Bundt pan.
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This will take about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and caramel extract, if using.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until combined.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake the Cake:

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, cover the cake loosely with foil during the last 15 minutes of baking.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the Caramel Glaze:

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until fully dissolved.
Pour in the heavy cream and bring to a simmer. Let it simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Remove from heat and stir in the vanilla extract and a pinch of salt.
Glaze the Cake:

Once the cake has cooled, drizzle the warm caramel glaze over the top. If desired, you can also pour some glaze over the sides for a more decadent finish.
Serve and Enjoy:

Slice and serve the Brown Sugar Caramel Pound Cake with a cup of coffee or tea. The cake is rich and flavorful on its own, but it pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
Serving and Storage Tips: