Salted caramel pretzel pound cake
Florence Cornish Food blogger, writer and chef, Florence Cornish lived in Florida as a child.
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Cooking tools:
- Cake pan
- Oven
- Mixing bowl
- Hand mixer
- Whisk
- Saucepan
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Spatula
- Wooden spoon
- Cooling rack
Ingredients
- 75g unsalted butter, softened, plus extra for greasing
- 200g caster sugar
- 150ml soured cream
- 2 eggs, lightly beaten
- ½ tsp vanilla bean paste, or 1 tsp vanilla extract
- 200g plain flour
- 35g cocoa powder
- ¼ tsp bicarbonate of soda
- ¾ tsp baking powder
- 2 tbsp milk
- 125g unsalted butter, softened
- 250g icing sugar, sifted
- ½ tsp vanilla bean paste or 1 tsp vanilla extract
- 1½ tbsp milk
- a handful of snack-sized salted pretzels
- 80g soft light brown sugar
- 85ml double cream
- 30g unsalted butter
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