Brown Sugar Butter Cake Food

BROWN SUGAR CAKE WITH BUTTERY BROWN SUGAR SAUCE

Steps:

• Heat oven to 350°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. 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. Serve warm sauce with cake.

BROWN-BUTTER FROSTING

Steps:

• Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids in the butter have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it is solid but still soft enough that your finger leaves an indentation, about 25 minutes.
• Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.

BROWN BUTTER CAKE WITH SPICED CHOCOLATE GANACHE AND DULCE DE LECHE

Steps:

• For the cake: Melt the butter in a large shallow saucepan over medium-low heat. Cook, stirring occasionally, until the butter starts to brown and smell nutty, 10 to 12 minutes. Scrape the butter and all the browned bits into a heatproof bowl. Place the bowl over an ice bath to solidify and set aside.
• Preheat the oven to 350 degrees F. Grease three 8-inch cake pans with the 1 tablespoon butter (or spray with nonstick cooking spray) and then lightly dust with flour.
• Whisk together the 3 3/4 cups flour, baking powder, cinnamon, nutmeg, baking soda and salt in a medium bowl until well combined, then set the flour mixture aside.
• When the brown butter has solidified, scrape it into the bowl of a stand mixer fitted with the paddle attachment. Add the brown sugar and granulated sugar and beat on high speed until very light and fluffy, about 3 minutes. Scrape down the bowl and reduce the speed to medium, then add the eggs one at a time, beating after each addition and scraping the bottom of the bowl to be sure everything is well mixed.
• Add the sour cream and vanilla and beat just until well mixed, scraping down the bowl again. Add the flour mixture in three parts, alternating with the milk, beating just until incorporated. Remove the bowl from the mixer and give the batter a couple of folds with a spatula, scraping the bottom to ensure everything is evenly mixed.
• Divide the batter among the three prepared cake pans and bake until golden brown and a toothpick inserted in the center comes out mostly clean with some moist crumbs sticking to it, about 25 minutes. Place the pans on a wire rack until cool enough to handle, then invert them onto the rack and unmold the cakes. Carefully turn the cakes right-side up and let cool completely on the rack.
• For the assembly: Look at your cake layers. If any of them have a dome in the center, cut it off with a serrated knife so the entire top is flat. Place one cake layer on a cake plate or cardboard cake round. Spread vanilla frosting around the outside of one layer and then frost a 1-inch band around the top. Evenly spread half the dulce de leche in the center of the layer until you reach the 1-inch band and then sprinkle with half the sea salt. Add another cake layer and repeat with the frosting and remaining dulce de leche and sea salt. Add the last cake layer and frost the entire cake with a smooth and even layer of frosting. Refrigerate for about 30 minutes until the frosting is set and cold.
• Remove the cake from the refrigerator and place it on a serving plate or cake stand. Using a spoon, create drips with ganache around the outside of the cake from the top edge. Pour the remaining ganache in the center of the cake and spread it with an offset spatula to cover the top. Let the ganache set completely before serving.
• Place the chocolate in a heatproof bowl. Stir together the cream, cinnamon, vanilla and chili powder in a small saucepan. Heat over medium heat until it just begins to bubble around the edges, then pour it over the chocolate and let sit for about 10 seconds. Stir until smooth and shiny. Let the ganache sit until it has cooled and thickened slightly, about 5 minutes.

BROWN SUGAR BUTTERCREAM

Steps:

• In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.
• Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes.
• Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated.

BROWN BUTTER PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
• Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
• Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

OLD-FASHIONED BROWN SUGAR CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.
• Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.
• Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

BLACKBERRY BROWN-SUGAR CAKE

Steps:

• Make blackberry jam:
• Mash blackberries with sugar using a potato masher or fork in a 3- to 4-quart heavy saucepan. Cook over moderately high heat, stirring occasionally, until slightly thickened, about 7 minutes. Stir in lemon juice, then force through a sieve into a bowl, discarding seeds. Chill jam, its surface covered with wax paper, until softly set, at least 15 minutes.
• Make cake:
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
• Pulse walnuts with 1/2 cup granulated sugar in a food processor until finely ground.
• Generously butter cake pans and put a rounded 1/3 cup nut mixture into each pan. Tilt each pan to coat bottom and sides with nut mixture, letting excess remain in bottom of pan.
• Sift together flour, baking soda, and salt in a bowl. Stir together buttermilk, orange zest and juice, and vanilla in a small bowl.
• Beat together butter (2 sticks), brown sugar, and remaining 1/2 cup granulated sugar in bowl of mixer with paddle attachment at medium-high speed until pale and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low and add flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing just until batter is smooth. Divide batter among cake pans.
• Bake, switching position of pans halfway through baking, until a wooden pick or skewer inserted in centers of cakes comes out clean and edges begin to pull away from sides of pans, about 30 minutes. Cool in pans on racks 15 minutes, then run a thin knife around edge of each pan. Invert racks over pans, then flip cakes onto racks to cool completely, about 1 hour.
• Make buttercream:
• Put egg whites and salt in cleaned bowl of mixer.
• Bring brown sugar and water to a boil in a 1-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved, and washing down side of pan occasionally with a pastry brush dipped in water. When sugar syrup reaches a boil, start beating egg whites with whisk attachment at medium-high speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
• Meanwhile, put thermometer into sugar syrup and continue boiling until syrup reaches 238 to 242°F (soft ball stage). Immediately remove from heat and, with mixer at high speed, slowly pour hot syrup down side of bowl into egg whites (avoid beaters), beating constantly.
• Continue to beat meringue, scraping down bowl once or twice with a rubber spatula, until meringue is cool to the touch, about 10 minutes. (It is important that meringue is properly cooled before proceeding.)
• With mixer at medium speed, gradually add butter to meringue 1 piece at a time, beating well after each addition and until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added, but will come back together as beating continues.) Add vanilla and beat 1 minute more.
• Assemble cake:
• Put 1 cake layer, nut side up, on a cake plate or platter. Spread 1 1/2 cups buttercream on top but not side, then top with another cake layer, nut side up. Spread top with 1 1/2 cups buttercream, then top with remaining layer, nut side up.
• Gently toss whole blackberries with jam in a large bowl. Arrange blackberries, stemmed sides down, on top of cake.

BROWN SUGAR LAYER CAKE WITH CRANBERRY BUTTERCREAM

Steps:

• Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
• Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.
• Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
• Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles. Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
• Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.
• Meanwhile, make the cranberry jam: Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes. Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)
• Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.
• Return the bowl to the stand mixer, and using the whisk attachment, beat the egg white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.
• Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt. Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.
• Assemble the cake: If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
• Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn't spill out the sides. Place the second cake layer on top, and repeat with buttercream and jam. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)
• Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake. Serve at room temperature.

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.

DEVIL'S FOOD CAKE WITH BROWN SUGAR BUTTERCREAM

Steps:

• Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
• Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.
• Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).
• Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to 25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.
• Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.