Best 3 Brown Sugar Carmel Pound Cake Recipes
Indulge in the delectable Brown Sugar Caramel Pound Cake, a classic dessert elevated with a luscious caramel glaze. This moist and flavorful cake boasts a tender crumb, perfectly balanced sweetness, and a rich caramel flavor that lingers in every bite. The accompanying recipes in this article offer variations to cater to diverse preferences, including a gluten-free option for those with dietary restrictions. Whether you're a seasoned baker or a novice in the kitchen, these detailed recipes guide you through the process of creating this indulgent treat, ensuring a successful baking experience. Prepare to tantalize your taste buds and impress your loved ones with this exceptional Brown Sugar Caramel Pound Cake.
Check out the recipes below so you can choose the best recipe for yourself!
BROWN SUGAR CARMEL POUND CAKE
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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:
- Measuring Accurately: Use a kitchen scale to measure ingredients for precise results.
- Room Temperature Ingredients: Bring ingredients like butter and eggs to room temperature before starting. This helps them incorporate smoothly.
- Proper Mixing: Do not overmix the batter. Overmixing can result in a denser, less tender cake.
- Brown Sugar Caramel Sauce: Simmer the sugar mixture until it reaches a rich amber color and a thick, syrupy consistency.
- Bundt Pan Preparation: Grease and lightly flour the Bundt pan to ensure the cake releases easily after baking. Alternatively, use a baking spray with flour.
- Baking Time and Temperature: Keep an eye on the cake as it bakes. Insert a toothpick or skewer into the center of the cake; it should come out clean when done.
- Cooling and Glazing: Allow the cake to cool completely before glazing it with the brown sugar caramel sauce. This helps the glaze set and prevents it from soaking into the cake.
Conclusion:
Indulge in the delectable flavors of this moist and tender Brown Sugar Caramel Pound Cake. The combination of rich caramel and buttery pound cake creates a truly irresistible treat. With its stunning appearance and irresistible aroma, this cake is perfect for any occasion, from family gatherings to special celebrations. Follow the tips and instructions provided to achieve a perfect pound cake that will tantalize your taste buds and leave you craving for more.
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