Brown Sugar Bundt Cake Food

BROWN SUGAR BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Generously grease a 10 cup bundt pan with non-stick cooking spray. Set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until light and fluffy.
• Add eggs, one at a time, mixing well after each addition.
• Add vanilla and mix on low speed to combine.
• With mixer on low, add the flour mixture in 3 additions, alternating with the yogurt. Begin and end wit the flour mixture.
• Mix until just combined. Do not over mix.
• Pour batter into prepared bundt pan and use an offset spatula to level the batter.
• Bake for minutes, or until cake is golden brown and toothpick inserted in the center of cake comes out clean. Cover the cake with foil after baking for about 35 minutes if the cake seems to be browning to quickly.
• Remove from oven and cool on a baking rack for 20 minutes. Invert pan onto a baking rack and gently tap the bottom of the pan to release the cake.
• Cool completely before dusting with C&H Confectioner's Sugar or drizzling with a glaze.

BROWN SUGAR BUNDT CAKE

Steps:

• Preheat oven to 325 degrees and grease a 12 cup bundt cake pan with baking spray.
• In your stand mixer cream the butter, brown sugar and sugar until light and fluffy, about 3 minutes.
• Add sour cream, vanilla extract and eggs (add the eggs one at a time) until well mixed.
• Sift the flour, baking soda and salt then add it into the stand mixer until just combined on low speed.
• Add in the vinegar and the chopped pecans until just combined.
• Pour into bundt pan and bake 1 hour and 30 minutes.
• Cool for 10 minutes before removing from pan, then let cool completely before icing.
• To ice, mix the powdered sugar with the milk until you have a thick but pourable consistency, adding up to an additional tablespoon of milk if needed.
• Pour the glaze over the cake.

SOUR CREAM ORANGE CAKE

Steps:

• Heat oven to 350 F.
• Grease and flour a 12-cup Bundt cake pan or 10-inch tube cake pan.
• In a large mixing bowl with an electric mixer, beat the butter and sugar until light (about 3 to 4 minutes).
• Beat in the eggs, one at a time, beating well after each addition. Beat in vanilla.
• In another bowl, combine the flour, salt, baking powder, and soda; whisk to blend thoroughly.
• With the mixer on low, add the dry ingredients, about 1 cup at a time, to the creamed mixture, alternating with the sour cream and orange juice and ending with the flour. Mix until well blended.
• Spoon the batter into the prepared baking pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a cake tester or wooden pick comes out clean when inserted in center of the cake.
• Cool the cake for 10 minutes in the pan on a rack. Turn it out onto a cake plate and let it cool completely before slicing.

BROWN SUGAR BUNDT CAKE

Steps:

• Grease a 10-inch bundt pan well and sprinkle pan with granulated sugar (even if using non-stick pan).
• Preheat oven to 350 degrees F.
• Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes.
• (Shorten to 2-3 minutes if using stand mixer).
• Add brown sugar and pecans and mix to combine well.
• Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
• Place bundt pan on wire rack and cool 15 minutes.
• Invert cake onto rack and slip pan off cake.
• Let cool on rack.
• Can be stored covered at room temperature.

BROWN SUGAR BUNDT CAKE WITH BUTTERY BROWN SUGAR SAUCE

Steps:

• Heat oven to 350 degrees F. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla extract. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla extract. Serve warm sauce with cake.

BROWN SUGAR POUND CAKE I

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.

GRAM'S BEST BROWN SUGAR CAKE

Steps:

• Heat oven to 350ºF.
• Beat first 6 ingredients with mixer until blended. Add brown sugar and nuts; mix well.
• Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
• Bake 1 hour or until toothpick inserted near center of cake comes out clean. Cool 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.
• Sprinkle with powdered sugar just before serving.