Brown Sugar Cinnamon Pound Cake Food

BROWN SUGAR CINNAMON POUND CAKE

Steps:

• Preheat the oven to 350F and prepare your Bundt-type pan with pan spray and flour. (Or use a combination of loaf pans, cake pans, etc, if you don't have a 12 cup Bundt pan).
• Whisk together the flour, baking powder, baking soda. Set aside.
• Cream butter until smooth. Add salt, vanilla, and cinnamon. Since fat carries flavor, this seems like an excellent time to add the flavoring agents.
• Add sugars, making sure that your brown sugar is sifted.
• Cream on medium-high speed until very light and fluffy, making sure to scrape the sides of the mixing bowl as necessary.
• Drizzle the eggs in a bit at a time, beating on medium speed.
• These next additions all get mixed in on low speed for 10 seconds each: half the dry ingredients, half the buttermilk, half the remaining dry ingredients, the rest of the buttermilk, the rest of the dry ingredients
• Scrape down the sides and bottom of the bowl and then mix on high speed for about 3 seconds. Seriously--no more than that.
• Pour in your very softly whipped cream and fold it in by hand.
• If using a 12 cup Bundt, pour into your prepared pan and bake in the center of the oven for an hour. Test for doneness and bake another five-ten minutes if necessary. Timing for cake layers will be less, as will cupcakes. If you bake in a loaf pan/s, that will take about an hour as well. Just check for doneness by gently pressing the tops of the cakes. They're done when they spring back. They will be a very deep golden brown, may have some cracks in the top, will be just beginning to pull away from the sides of the pan, and will read about 200F on an instant read thermometer.
• Let cool on a rack in the pan for twenty minutes. Turn the cake out on a rack and let it cool completely.
• Glaze and decorate as desired, or leave plain.

BROWN SUGAR CINNAMON CAKE (FROM SOUTHERN LIVING)

Steps:

• Cream shortening and butter well.
• Add brown sugar and mix well.
• Add eggs one at a time, beating well after each one.
• Sift dry ingredients (including cinnamon).
• Add dry ingredients to cream mixture alternately with evaporated milk.
• Fold in chips
• Pour batter in well greased and floured tube or bundt pan.
• Bake at 300° for 1 hour and 15 minutes to 1 hour and 30 minutes.
• Remove from oven and cool for 10 minutes.

CINNAMON SUGAR POUND CAKE

Steps:

• For the cake: Preheat the oven to 300 degrees F. Spray a 12-cup Bundt pan with nonstick spray and dust with flour.
• In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-low until thick and fluffy, about 4 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions to ensure everything is homogenous. Slowly beat in the flour just until combined (the batter will be very thick).
• Scrape the batter into the prepared Bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean and the top is golden, 60 to 75 minutes. Cool in the pan on a rack for 20 minutes to allow the sides to release, then invert the cake onto the rack to cool completely.
• For the glaze: Whisk the confectioners' sugar and cinnamon in a bowl. Add 2 tablespoons milk and whisk well. If the glaze drips off a spoon fluidly but slowly, it's done; if not, add more milk, a teaspoon or so at a time, until it does.
• Drizzle the glaze over the top of the cake, letting it run down the sides. Serve.

CINNAMON PECAN POUND CAKE

Steps:

• Heat oven to 350°F Grease and lightly flour 2 (9x5x3-inch) loaf pans.
• In large bowl, beat butter and sugar at medium speed 3 to 4 minutes or until light and fluffy. Beating at low speed, add eggs one at a time, mixing well after each addition. Beat in vanilla.
• In another large bowl, combine flour, cinnamon, baking powder and salt. At low speed, alternately beat flour mixture and milk into sugar mixture, beating just until blended. Fold in pecans. Spread in pans.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire rack.

CINNAMON POUND CAKE

Steps:

• Cake.
• Preheat oven to 325 °F. Grease an 8 ½ by 4 ½ inch loaf pan and dust lightly with flour, tapping out excess.
• Beat butter and sugar until light and fluffy. Beat in vanilla and lemon zest and add eggs one at a time, beating well after each addition. In a separate bowl, sift flour, cinnamon, baking soda and salt. Add half of the flour to the butter mixture, blending gently to incorporate. Stir in sour cream, then blend in remaining flour. Scrape batter into prepared pan.
• Topping.
• For topping, combine all ingredients to blend and sprinkle on top of cake. Bake for 55 to 65 minutes, until a tester inserted of the canter of the cake comes out clean. Allow to cool for 20 minutes before turning out to cool completely.

CINNAMON STREUSEL BUNDT CAKE

Steps:

• Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
• For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
• Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
• Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
• Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.

CINNAMON BROWN SUGAR BUTTER

Steps:

• Beat butter, brown sugar, nutmeg, and cinnamon together until fluffy. Store in the refrigerator.

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 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.

BROWN SUGAR POUND CAKE -- 9X5X3-INCH LOAF SIZE

Steps:

• Preheat oven to 350F (325F glass or dark loaf pan).
• Grease and flour a 9x5x3-inch loaf pan.
• In a large bowl, beat butter and sugar until light and fluffy.
• Beat in eggs one at a time.
• Add vanilla.
• In a separate bowl, combine flour, baking powder and salt.
• Gradually add flour mixture to sugar mixture.
• If desired, add TOASTED chopped pecans.
• Pour batter into pan.
• (CHECK CAKE AT 55 MINUTES FOR DONE-NESS) ~ Bake approximately one hour or until a toothpick inserted in center of cake comes out clean.
• Remove from pan and cool completely a wire rack. Serves 8.
• If desired, garnish with whipped cream and assorted berries.