Pound Cake with butterscotch sauce

½ cup all purpose flour
⅜cup cake flour
¼ tsp baking powder
⅜ tsp kosher salt
⅜ cup butter, room temperature
½+⅛ cup light brown sugar
1egg plus 1 egg yolk
1 tsp vanilla
⅜ cup heavy cream

Salted Butterscotch Sauce

⅛ cup salted butter
¼ cup dark brown sugar
¼cup heavy cream
¼ tsp - ½ tsp kosher salt (depending on taste preference)

Instructions

Preheat oven to 170°. Spray a 9x5 loaf pan with cooking spray. Line with parchment so that the two ends overhang the sides of the pan and spray again. Set aside.Whisk together both flours, baking powder and salt. Set aside.In bowl of stand mixer cream together butter and brown sugar 2-3 minutes until light and fluffy. Add in eggs and yolks, one at a time, mixing between each addition. Add in vanilla and mix until smooth, scraping sides as needed.Add in flour and heavy cream in alternating additions, starting and ending with flour. Mix until just smooth. Pour into prepared pan and bake for 55-60 minutes until toothpick inserted in center comes out clean. If edges begin to brown too much before center is set tent with foil.Allow to cool in pan for 10 minutes and then remove to cool completely on wire rack. The parchment comes in handy here to pull out the cake.

Butterscotch Sauce

In small saucepan melt 4 Tablespoons of butter over medium heat. When butter is melted add in dark brown sugar, heavy cream and ½ tsp salt. Bring to a soft boil and allow to boil for 5 minutes stirring occasionally. Remove from heat and taste sauce, adding more salt if desired. Allow to cool for 10-15 minutes and then pour on cake.As sauce cools it will thicken. Pour over pound cake