Brown Sugar Pound Cake With Caramel Drizzle Recipe 45

BROWN SUGAR CARMEL POUND CAKE

Brown Sugar Carmel Pound Cake image

Make and share this Brown Sugar Carmel Pound Cake recipe from Food.com.

Provided by April D Harvey

Categories Dessert

Time 1h50m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 (8 ounce) bag toffee pieces
1 cup pecans, chopped
1 (14 ounce) can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle.
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still HOT.
When cooled the caramel does somewhat harden.

BROWN SUGAR CARAMEL POUND CAKE RECIPE - (3.9/5)

Brown Sugar Caramel Pound Cake Recipe - (3.9/5) image

Provided by stokeslm

Number Of Ingredients 15

Ingredients

CARAMEL DRIZZLE:
1 1/2 cups butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 (8-ounce) bag toffee bits
1 cup pecans, chopped
1 (14-ounce) can condensed milk, sweetened
1 cup brown sugar, packed
2 tablespoons butter
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 325°F. Spray a 12 cup bundt pan with nonstick baking spray with flour. Set aside. Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. TIP: Cover the top with foil to prevent excess browning is necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. spoon caramel drizzle over cooled cake. CARAMEL DRIZZLE: In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and simmer for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still hot. When cooled the caramel does somewhat harden.

BROWN SUGAR POUND CAKE WITH CARAMEL DRIZZLE RECIPE - (4/5)

Brown Sugar Pound Cake with Caramel Drizzle Recipe - (4/5) image

Provided by á-25010

Number Of Ingredients 15

Ingredients

Carmel Drizzel:
1 1/2 cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped
1 - 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake. Directions for Caramel Drizzle In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.

BROWN SUGAR POUND CAKE I

Brown Sugar Pound Cake I image

A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.

Provided by ARVILLALAR

Categories Desserts Cakes Pound Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 9

Ingredients

2 cups light brown sugar
1 cup white sugar
1 ½ cups butter
5 eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
½ teaspoon baking powder
1 cup chopped pecans

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 59.2 g, Cholesterol 105.1 mg, Fat 24.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 170.1 mg, Sugar 40.4 g

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