How to make a Brown Sugar Caramel Pound Cake...
BROWN SUGAR CARAMEL POUNDCAKE
3 c. Flour
2 c. Light Brown Sugar ( packed )
1 c. Sugar
1 1/2 c. Butter
5 Eggs
1 c. Buttermilk or Whole Milk
1 tsp. Baking Powder
1/2 tsp. Salt
1-2 tsp. Vanilla
8 oz. Toffee Chips
1 c. Pecans
CARAMEL GLAZE/DRIZZLE
1 Can Sweetened Condensed Milk
1/2 - 1 c. Brown Sugar ( packed )
2 Tbsp Butter
1 tsp Vanilla ????
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Brown Sugar Pound Cake Recipe : Pound Cakes
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Brown sugar pound cake recipes really are a joy to work with and eat when they're all done. Get a brown sugar pound cake recipe with help from a distinguished culinary professional in this free video clip.
Expert: Tudi Wilson
Filmmaker: Ranson Kennedy
Series Description: You'd be surprised by just how versatile a treat the pound cake really is. Learn about all of the delicious pound cakes that you can make at home with help from a distinguished culinary professional in this free video series.
Brown Sugar Caramel Pound Cake With A Caramel Glaze | #GlazeGirl????
Heyyyyyy Errrrrrbody!!!
Today I'm making a Brown Sugar Caramel Pound Cake with a yummy Caramel Glaze!
Watch & Enjoy!????
#PoundCakeQueen???? #BrownSugarCaramel #I'mAGlazeGirl????
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 15 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Cake Flour
1 3.4 Oz French Vanilla Jello Pudding
1 Cup Sugar
1 Cup Light Brown Sugar
1 Cup Dark Brown Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
1/2 C Buttermilk
1/2 C Heavy Whipping Cream
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Vanilla Extract
4 Dropperfuls of Caramel Oil
CARAMEL GLAZE
1 Can Sweetened Condensed Milk
1 Cup Light Brown Sugar
2 Tablespoons Butter
Vanilla
Butter Pecan Oil
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Winston-Salem, NC 27116
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EMAIL ADDRESS: beautifultoocreations@gmail.com
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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Brown Sugar Pound Cake
Using a handful of simple household ingredients, you can make this deliciously rich and tender pound cake recipe! Brown sugar really takes this cake over the edge in terms of moistness, flavor, and color. A sprinkling of granulated sugar on top adds extra crunch and sparkle!
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Ingredients
3 cups cake & pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 & 1/2 cups (3 sticks) unsalted butter, softened to room temperature, plus more to grease your pan
1 & 1/2 cups packed brown sugar, either light or dark will work
5 large eggs, at room temperature
1 teaspoon pure vanilla extract (optional)
1/2 cup milk, at room temperature
1/2 cup sour cream, at room temperature
granulated sugar (optional, for topping)
Instructions
Preheat your oven to 350°F. Butter a 9 inch Bundt pan and coat the inside with granulated sugar. Set aside.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk together, and set aside.
In a large bowl, combine butter and brown sugar. Using an electric mixer fitted with the beater attachment or a wooden spoon (if you want a workout!), beat together the butter and sugar together until the sugar is dissolved and the mixture is fluffy and lightened in color. This will take about 2 minutes with a mixer (on medium speed) or 5 minutes by hand.
Add the eggs to the butter mixture, one at a time, beating well after each addition until combined. Add your vanilla extract in with the last egg, and whisk to combine.
Alternate adding dry and wet ingredients. Mix about 1/3 of your dry ingredients into the butter mixture. Add your milk and whisk to combine. Add in another 1/3 of the dry ingredients, and mix to combine. Finally whisk in your sour cream, followed by the remaining dry ingredients. Take care not to over mix.
Pour your cake batter into the prepared Bundt pan, and spread into an even layer. Bake in the center of your preheated 350°F oven for 45 to 60 minutes, or until a skewer inserted into the center comes out clean. If you notice the top of the cake is browning too quickly, loosely tent the pan with some aluminum foil to finish baking.
Cool the cake for about 15 minutes in the pan, then turn onto a wire rack. Rub some more granulated sugar on the surface of the cake while it's still warm, then set aside to cool completely to room temperature before serving!
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