CARAMEL CAKE WITH CARAMEL NUT FROSTING
This recipe makes a three-layer cake with a caramel and nut frosting.
Provided by Pat Dukes
Categories Desserts Cakes Yellow Cake Recipes
Yield 30
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
- Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
- Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
- Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.
Nutrition Facts : Calories 264.1 calories, Carbohydrate 40 g, Cholesterol 45.4 mg, Fat 10.6 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 146.4 mg, Sugar 30.2 g
CARAMEL NUT BREAKFAST CAKE
I first tasted this incredible coffee cake when a kind neighbor brought it by. It was so good that my brother-in-law tried hiding it from us so he wouldn't have to share. -Arlene Isaac, Crooked Creek, Alberta
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 50m
Yield 18 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan., In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Mix confectioners' sugar, corn syrup and water until smooth; drizzle over cake. Serve warm.
Nutrition Facts : Calories 281 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 208mg sodium, Carbohydrate 43g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
CARAMEL-NUT BREAKFAST CAKE
Make and share this Caramel-Nut Breakfast Cake recipe from Food.com.
Provided by LAURIE
Categories Breads
Time 37m
Yield 1 13x9 pan, 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Measure out 1 cup dry cake mix and set aside.
- Combine remaining cake mix, flour, oil, water and eggs in a large mixing bowl.
- Beat 2 minutes at med speed.
- Pour into greased and floured 13x9-inch pan.
- For topping, combine reserved cake mix, brown sugar and nuts in a small bowl.
- Add butter and mix until crumbly.
- Sprinkle on top of batter in the pan.
- Cut through batter with a knife to create a marble effect.
- Bake at 350° for 30-35 minutes.
- Combine powdered sugar, water and corn syrup together for glaze.
- (Mix over a low heat if using golden syrup).
- Drizzle glaze over cake.
Nutrition Facts : Calories 451.4, Fat 18.3, SaturatedFat 4.6, Cholesterol 41.2, Sodium 393.4, Carbohydrate 68.8, Fiber 1.3, Sugar 51.8, Protein 5.1
PEANUT CARAMEL CAKE
Provided by Food Network
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 2 (8-inch) round cake pans. Sift together dry ingredients including flour, sugar, baking powder, and salt. Add the shortening, milk, eggs, and vanilla. Beat mixture until smooth then add the peanut butter. In a microwave safe bowl, melt the caramel squares with whipping cream for about 1 minute. Add the caramel mixture to the batter and mix well. Pour the batter evenly into the pans and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto on a wire rack until completely cool.
- Sprinkle chopped peanuts in between the layers and place on a freezer safe plate. Ice cake with caramel icing. Place in the freezer for 30 minutes. Place the cake back onto the wire rack with a cookie sheet underneath to catch the ganache. Pour the ganache over cake the cake, coating completely and allow to dry before placing on a serving plate. Garnish as desired while ganache is still wet.
- Melt almond bark or chocolate in a double boiler. Heat whipping cream in microwave for 45 seconds. Pour whipping cream and corn syrup into melted almond bark or chocolate until completely mixed.
CARAMEL POUND CAKE
Very moist dense cake.
Provided by Judy Neary
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
- Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.
- Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
- To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.
Nutrition Facts : Calories 743.2 calories, Carbohydrate 102.2 g, Cholesterol 122.7 mg, Fat 35.7 g, Fiber 1.5 g, Protein 7.2 g, SaturatedFat 16 g, Sodium 214.1 mg, Sugar 80.4 g
CARAMEL NUT POUND CAKE
My Aunt Sallie died at 103 years old. She was famous for her prize winning cakes at the Poultry Jubliee in North Carolina. This cake won First Place in the contest.
Provided by Seasoned Cook
Categories Dessert
Time 1h50m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Important: All ingredients must be at room temperature.
- Mix butter and Crisco.
- Add brown sugar, a little at a time, and beat well.
- Add white sugar and beat until fluffy.
- Add eggs one at a time.
- Add vanilla.
- Sift flour, salt and baking powder together.
- Add flour mixture alternately with milk. Fold in pecans.
- Pour into a greased tube cake pan.
- Bake at 325F for 1 1/2 hours.
- When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
- While cake is warm, pour frosting over cake.
- Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
- Remove from heat.
- Add pecans and pour immediately over warm cake.
Nutrition Facts : Calories 542.7, Fat 29.7, SaturatedFat 12.9, Cholesterol 94.7, Sodium 253.9, Carbohydrate 66, Fiber 1.4, Sugar 48, Protein 5.5
CARAMEL BREAKFAST CAKE
Quick and easy to prepare! A delicious new addition to Sunday brunch or just everyday breakfast, and even snacking!
Provided by PalatablePastime
Categories Breads
Time 35m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°.
- Sprinkle sugar on bottom of well-greased 9" layer pan; cover with nuts.
- Pour topping over nuts.
- Dip biscuits in butter; arrange in pan with 15 biscuits overlapping around outer edge and 5 in center.
- Bake at 400° for 23-25 minutes.
- Let stand 5 minutes; invert onto serving plate.
- Serve warm.
Nutrition Facts : Calories 145.5, Fat 7.2, SaturatedFat 2.8, Cholesterol 8.5, Sodium 296.9, Carbohydrate 19.4, Fiber 0.4, Sugar 3, Protein 1.9
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