Lovely, Brown Sugar Pound Cake!

My Sweets
  • Brown Sugar Pound Cake!

    YUM! Pound Cake is Awesome…Brown Sugar Pound Cake is INCREDIBLE! We found this cake recipe from Sheryl at Lady Behind the Curtain and we were so anxious to try it. Not only does it sound like a sweet and moist yummy cake, but the pictures looked amazing. See…

    LOOK AT THAT CARAMEL…YUM! 

    What a nice looking pound cake, huh? This cake with coffee or tea for dessert would be great, anyday. We think that we would also have it for breakfast as a sub for coffee cake or donuts. The CARAMEL SAUCE on this cake offers a yummy twist from the usual, although also delicious, glazed bundt cake. We also think that this may be a great birthday cake for the caramel and pecan lover. After you make this cake, you’ll probably find lots of reasons to make it again. Check out how Sheryl makes this moist, caramel and pecan treat:

    Grab:

    • 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 of toffee bits
    • 1 cup pecans, chopped
    • Bundt Pan (cake batter fills 12.5 cup bundt pan)
    • Caramel Drizzle (see recipe below)

    ***Caramel Drizzle***

    1 – 14 ounce can sweetened condensed milk

    1 cup light brown sugar, packed

    2 tablespoons butter

    1/2 teaspoon vanilla extract

    In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking constantly.

    Reduce heat, and SIMMER for 5 minutes, whisking constantly.

    Remove from heat; whisk in butter and vanilla.

    Make It:

    1. Preheat oven 325 degrees, spray 12 cup bundt pan with nonstick spray and flour the pan.
    2. In your mixing bowl, beat butter until creamy and then add sugar and beat until fluffy. Add eggs, one at a time and continue beating well after each egg added.
    3. In other bowl, combine your flour, baking powder and salt.
    4. 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. Now, pour your batter into the bundt pan.
    5. Bake about 1 hour, 25 minutes or until the toothpick comes out clean. Let cake cool in the pan for about 30 minutes. Then, remove the cake from the pan and place on a cooling wire rack.
    6. Best and last part… DRIZZLE WITH CARAMEL! Remember, drizzling that gooey caramel is easiest when the caramel is HOT, as it may harden some when it cools.

    Doesn’t this cake look like a winner? Thanks again to Sheryl for sharing this recipe. We agree, this cake would be great for the Thanksgiving, fall time of the year, too. But, we think we’ll make it all the time! YUM!

    Recipe source: http://www.ladybehindthecurtain.com

     

     

     

     

     

     

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