Best 3 Brown Sugar Carmel Pound Cake Recipes
Are you ready to indulge in a rich and flavorful treat? The brown sugar caramel pound cake is an irresistibly moist and tender cake that combines the classic flavors of caramel and brown sugar in a perfect harmony. Whether you're a seasoned baker or a beginner, this article will guide you through the steps of creating this delectable dessert that is sure to impress your loved ones and satisfy your sweet cravings.
Let's cook with our recipes!
BROWN SUGAR CARMEL POUND CAKE
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
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 CARMEL POUND CAKE
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 CARMEL POUND CAKE RECIPE - (4.7/5)
Provided by á-46252
Number Of Ingredients 15
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
Tips:
- Use room temperature ingredients. This will help the cake batter mix together smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, making the cake light and tender.
- Gradually add the eggs to the batter, one at a time. This will help prevent the batter from curdling.
- Mix in the dry ingredients until just combined. Overmixing can toughen the cake.
- Pour the batter into a greased and floured bundt pan. This will help the cake rise evenly and prevent it from sticking to the pan.
- Bake the cake at 325 degrees Fahrenheit for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before inverting it onto a serving plate. This will help prevent the cake from breaking.
Conclusion:
This brown sugar caramel pound cake is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and flavorful, with a rich caramel glaze that adds a touch of sweetness. This recipe is easy to follow and can be made with ingredients that you probably already have on hand. So next time you are looking for a special treat, give this brown sugar caramel pound cake a try. You won't be disappointed!
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