Maple Brown Sugar Pound Cake
New Orleans native Charlie Andrews demonstrates how to make a Maple brown sugar pound cake. It's made with real maple syrup in addition to the butter, eggs, brown sugar, leavening and flour. After the cake has baked and cooled, it's topped with a maple brown sugar icing. This cake calls for 12 to 15 servings and it is delicious. Hope you all will give this recipe a try.
Maple brown sugar pound cake recipe link
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Brown Sugar Pound Cake Recipe | Grandbaby Cakes
#brownsugarcake #poundcakerecipesathome #southerncooking
A luscious and tender pound cake made deliciously sweet with brown sugar and topped with an incredible brown butter glaze.
????Find the full recipe HERE:
Here at Grandbaby Cakes, we serve nothing but the BEST cakes! Try these fin recipes:
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MOIST Brown Sugar Pound Cake | The Best Easy Recipe | Baking
Scrumptious Brown Sugar Pound Cake
Recipe courtesy- Joy of Baking
????Recipe
Eggs, at room temperature- 3 large eggs
Milk, at room temperature- 3 tbsp
Pure vanilla extract- 1 1/2 tsp
Light brown sugar- 3/4 cup
All-purpose flour or cake flour- 1 1/4 cups
Baking powder- 1 tsp
Salt- 1/4 tsp
Butter, unsalted, at room temperature- 3/4 cup
*For frosting
Butter, melted- 3 tbsp
Light brown sugar- 1/3 cup
Vanilla extract- 1/2 tsp
Cream- 2 tbsp
Mixed nuts- 2/3 cup
????Preparation
*Preheat the oven to 350 F or 180 C.
*Grease a loaf pan with butter, line with parchment paper.
*To a bowl, add eggs & beat well; add milk & vanilla extract, beat well.
*To another bowl, add brown sugar, flour, baking powder & salt, beat at low speed for a minute.
*Cut the butter into small cubes.
*Add to the flour mix, add half of the egg-milk mixture, beat at low speed for 2 minutes.
*Add the remaining egg-milk mixture, beat till well incorporated.
*Pour the batter onto a loaf pan.
*Keep in the preheated oven on the middle rack, bake for 55 minutes.
*Make the frosting- in a bowl, add butter, brown sugar, vanilla extract & cream, beat till thick.
*Add the mixed nuts & mix well.
*After 55 minutes, take the cake out of the oven.
*Insert a fork into the centre, if it comes out clean cake has baked perfectly.
*Spread the frosting on the cake.
*Turn on the broiler in the oven to high. Let the heating elements turn red.
*Place the pan under the broiler & broil for 2 minutes, keep an eye on it it can burn really fast.
*Let the top turn golden brown & bubbly, take it out of the oven.
*Let the cake cool down completely.
*Slice the cake & enjoy with a cup of coffee or tea.
*Buttery, rich pound cake with a caramel taste.
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SNACK ON THIS! THE BEST BROWN SUGAR BUNDT CAKE
This Brown Sugar Bundt Cake is an easy cake recipe for any time of day. Serve it for brunch, as a snack cake, or for dessert – it’s soft, sweetened with brown sugar with a tangy flavor from some buttermilk. You’ll love how easy it is to make!
BROWN SUGAR BUNDT CAKE:
INGREDIENTS:
2½ cups cake/pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt*
½ cup chopped nuts (optional) hazelnuts, walnuts or pecans
1 cup butter (softened)*
1¾ cups light brown sugar (packed)
2 large eggs (room temperature)
1 teaspoon vanilla
1 cup buttermilk or plain yogurt (room temperature)
*If using unsalted butter then add ¼ teaspoon of salt.
EXTRAS
2-3 tablespoons powdered/icing sugar for dusting the cake (optional)
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OLD SCHOOL BROWN SUGAR BUTTERSCOTCH CARAMEL POUND CAKE (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)
1 cup butter softened
1/2 cup butter-flavored shortening
2 cups light brown sugar packed
1 cup granulated sugar
5 eggs room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup heavy whipping cream
1 cup butterscotch chips(or toffee bits)(your choice)
FOR CARAMEL FROSTING
14 oz can sweetened condensed milk
1 cup light brown sugar packed
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup toffees bit for garnish
Instructions
Preheat oven to 325. F.
Generously grease and lightly flour bundt pan. Set aside.
In a large bowl, cream together butter and shortening.
Mix in brown sugar and white sugar.
Add eggs, one at a time, beating well after each egg.
Fold in vanilla extract. Set aside.
In a medium bowl, whisk together flour, baking powder and salt.
Gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.
Mix well until combined being sure to scrape down the sides of the bowl.
Fold in butterscotch pieces
Pour batter evenly into prepared bundt pan.
Shake the pan back and forth and up and down to even out batter and release air bubbles.
Bake on the middle rack for 1 hour and 10 minutes.
Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.
When cake is completely cooled start making the caramel frosting.
In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar.
Keep stirring until bubbles begin to gently break on the surface.
Reduce heat if needed, do not let the mixture boil or simmer too rapidly to prevent burning.
Continue cooking for about 5 minutes until mixture thickens, stirring constantly.
Remove from heat and stir in butter and vanilla.
Stir vigorously until butter is combined.
Sauce will begin to thicken up even more as it cools.
Pour the hot caramel sauce over the cooled cake. (I always have sauce left over. Goes great on ice cream!)
Garnish the cake with toffee pieces if desired (highly recommended)
Let cake sit until frosting begins to harden.
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???? Brown Sugar Buttermilk Cake - AwesomeSauce!!!
This Brown Sugar Cake is so super simple and easy to make. It's a classic combination of caramel flavours, in a moist rich cake.
Ingredients:
120g (125 mL / ½ cup) butter
340g (375 mL / 1½ cups) packed dark brown Demerara sugar
280g (500 mL / 2 cups) all purpose flour
5 mL (1 tsp) baking powder
2 mL (½ tsp) baking soda
2 mL (½ tsp) coarse salt
2 eggs
10 mL (2 tsp) pure vanilla extract
250 mL (1 cup) buttermilk
Method:
Pre heat oven to 180ºC (350ºF).
Grease a 9” round cake tin and place a parchment disk in the bottom.
In a stand mixer cream together the brown sugar and butter.
In another bowl mix together the dry ingredients: flour, baking powder, salt, and baking soda.
Once the butter / sugar is fully creamed, add the eggs one at a time.
Mix in the vanilla.
With the mixer running on low, spoon in half the flour mixture; mix to combine.
Then add in half the buttermilk; mix to combine.
Then add the remaining flour and buttermilk; mix until just combined.
Put batter into cake tin and bake 40 - 50 minutes, until cake tester comes out clean.
Cool in the tin before releasing.
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