​Caramel/Sea Salt Glazed Sour-Cream/Cream Cheese Pound  Cake

(I’m more a of a cook than a baker but this is pretty damn good…)

• 1 (8 ounce) package cream cheese
• 1 1/2 cups butter, I prefer unsalted…
• 1 cup of sour cream
• 1 cup of organic evaporated cane juice (slightly blond colored organic sugar)
• 6 eggs
• 3 cups all-purpose flour (I am not brave enough to use cake flour…)
• 1 tablespoon of homemade Tahitian or Madagascar vanilla essence.

1. Preheat oven to 325 degrees; grease and  lightly flour a 10 inch tube pan.
2. In a large bowl, cream butter, sour cream and cream cheese until smooth. Add sugar gradually and beat until fluffed.
3. Add eggs one at a time, beating well with each addition. Add the flour all at once and mix .  Finish off with the vanilla essence.
4. Pour into a 10 inch tube pan. Bake for 1 hour and 20 minutes. Check for doneness at 1 hour. A wooden skewer inserted into center of will come out clean with a few adhering crumbs.

For the Caramel/Sea Salt Glaze

• 4 tablespoons unsalted butter
• 1/2 cup light brown sugar OR 1/4 cup of Muscavado sugar and 1/4 cup of white or organic blond sugar
• pinch of sea salt (there will be more salt…so watch it…)
• 1/2 cup heavy cream
• 1 teaspoon of Tahitian or Madagascar vanilla essence

 1.  In a saucepan over medium-low heat, melt unsalted butter. 

2.  Add sugar/s and cook, stirring constantly for 1 minute. 

3.  Add PINCH of sea salt and cream; bring to a boil over medium heat. 

4.  Cook and stir for another two minutes. Cool for 15 minutes; gently drizzle over the pound cake, and finish off with  several pinches of large flaked sea salt.