BROWN SUGAR POUND CAKE I
A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.
Provided by ARVILLALAR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 59.2 g, Cholesterol 105.1 mg, Fat 24.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 170.1 mg, Sugar 40.4 g
BROWN SUGAR POUND CAKE
This recipe comes from the www.crisco.com website. It appears to be different from the others that are posted on Zaar plus the picture on the website looks scrumptious!
Provided by senseicheryl
Categories Dessert
Time 1h25m
Yield 1 10 inch tube pan, 16 serving(s)
Number Of Ingredients 16
Steps:
- HEAT oven to 350°F Spray 10-inch tube pan with flour no-stick cooking spray. Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
- COMBINE flour, baking powder and salt in medium bowl; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
- BAKE 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
- MELT 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly. Add 1/4 cup milk; bring to a boil, stirring constantly.
- REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.
GRAM'S BEST BROWN SUGAR CAKE
Bake Gram's Best Brown Sugar Cake for a Mardi Gras treat or to make any Tuesday special! You'll love this moist brown sugar cake with its sugary crust.
Provided by My Food and Family
Categories Cakes
Time 2h15m
Yield 16 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BROWN SUGAR POUND CAKE WITH GLAZE
This is a very moist pound cake, It has a light brown sugar flavor I double my brown sugar glaze recipe, I poke a few holes in the bottom of the cake and pour a small amount over it , let it soak in before I invert it on to a plate, then I drizzle with more glaze and save the left over glaze to add just a touch more to each slice...
Provided by Gail Herbest
Categories Cakes
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. Grease and flour a Bundt cake pan or tube cake pan. Heat oven to 325°.
- 2. Cream sugars and butter until light and fluffy. Beat in eggs, one at time, beating well after each addition.Beat in vanilla.
- 3. Sift together the cake flour and salt.
- 4. In a cup combine the sour cream and baking soda
- 5. Blend dry ingredients into the creamed mixture a little at a time, alternating additions with the sour cream and baking soda mixture, ending with the flour mixture.
- 6. Spoon the batter into the prepared baking pan. Bake for 1 hour and 20 minutes, or until a cake tester or wooden pick comes out clean when inserted in the center of the cake. Cool in pan on rack for 10-15 minutes, invert onto plate and let cool completely.
- 7. dust with powdered sugar or top with Glaze
- 8. Brown sugar Glaze. 1/3 cup butter 1/3 cup light brown sugar 1/3 cup white granulated sugar 1/3 cup whipping cream 1 tsp of vanilla combine the first four ingredients, in a heavy sauce pan, over med heat bring to a boil stirring constantly, boil 1 minute remove from heat and stir in vanilla.
BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE
Provided by Julie Hasson
Categories Cake Coffee Chocolate Dessert Fall Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
- Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
- GOOD TO KNOW:
- Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
- For glaze:
- Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
BROWN SUGAR POUND CAKE
This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.
Nutrition Facts : Calories 473 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 193mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
EASY BROWN SUGAR GLAZE FOR CAKES
Glazes are one of my favorite parts about baking and I love learning new techniques, like this easy brown sugar glaze for cakes that I use on top of my spice cake. I think this glaze brings a balance in flavor and really brings out the spiciness. You can also use it on top of cinnamon rolls, for example, I think it would complement them very nicely. It is also really easy to make!
Provided by cakedecorist.com
Categories Dessert
Number Of Ingredients 5
Steps:
- Place butter and sugar in a medium saucepan and put it over low heat.
- Stir until sugar is completely dissolved.
- Add cream, vanilla, and salt. Now you need to bring it to a boil.
- Remove it from the flame and set aside to cool. This will thicken it up and it will turn into a syrup.
- Use it immediately. If you plan to store it, place it in a sealed container in the fridge once it is cool and use in less than 2 days. If it has turned too thick and is unpourable, you will need to heat it up again to be able to use it. Heat it up in the microwave in 30-second intervals mixing every time to avoid burning.
BROWN SUGAR POUND CAKE WITH BROWN SUGAR GLAZE
This is an old recipe--one of my Grandma's. I thought I would put it on Zaar for other people to enjoy, and to make sure I don't lose it.
Provided by FloridaGrl
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Beat shortening,butter and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, one at a time, beating well after each addtion.
- Combine flour,salt,and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan.
- Bake at 300 for 1 hour and 15 minutes or until a long wooden pick inserted into the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on a wire rack. Pour warm glaze over cake. Let cake stand 30 minutes or until glaze is firm.
- BROWN SUGAR GLAZE:.
- Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
- Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately over cooled cake.
BROWN SUGAR BUNDT CAKE
Brown Sugar Bundt Cake is a sticky, vanilla iced cake filled with the rich flavor of brown sugar, sour cream and pecans. One bite will have you hooked!
Provided by Sabrina Snyder
Categories Dessert
Time 1h50m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 518 kcal, Carbohydrate 78 g, Protein 6 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 78 mg, Sodium 272 mg, Fiber 2 g, Sugar 54 g, ServingSize 1 serving
BOURBON BROWN SUGAR POUND CAKE
i think i got this from fine cooking, but i'm not sure as i copied so many magazine recipes to try during this slow week at the office. in any event, with a few adaptions, this was delicious and quite easy to make using my kitchenaid mixer.
Provided by chia2160
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 350.
- in a large bowl mix flour, baking powder and sida and salt.
- butter and flour a 12 cup bundt pan.
- in a stand mixer add butter and whip for 2-3 minutes.
- add sugar and mix 3 minutes more.
- add eggs one at a time, scraping down bowl a few times.
- add vanilla and mix until combined.
- mix buttermilk and bourbon.
- alternately add flour mix and buttermilk mix, starting and ending with flour.
- add nuts and stir in well.
- pour mixture into bundt pan and bake for 70 minutes until cooked.
- cool in pan 15 minutes.
- meanwhile make the glaze, heat bourbon and sugar together in micro for 1 minute or on stovetop to simmer, brush over warm cake.
Nutrition Facts : Calories 752.7, Fat 38.6, SaturatedFat 16.5, Cholesterol 149.7, Sodium 323.8, Carbohydrate 88.3, Fiber 2.7, Sugar 58, Protein 8.8
DARK CHOCOLATE BROWN SUGAR POUND CAKE WITH CHOCOLATE GLAZE
Steps:
- Do not preheat oven. Butter and flour a 12-cup bundt pan, knocking out any excess flour.
- Into a small bowl sift together flour, unsweetened cocoa powder, and salt. In another small bowl stir together baking soda and sour cream.
- In a large bowl with an electric mixer (preferably a standing electric mixer) beat together butter and sugars until light and fluffy, about 10 minutes. Beat in extracts and add eggs 1 at a time, beating well after each addition. With mixer at low speed, add flour mixture and sour cream mixture alternately in batches, beating until just combined.
- Pour batter into bundt pan and put in middle of cold oven. Set oven to 350°F and bake cake 1 hour and 25 minutes, or until a tester comes out clean. Cool cake in pan on a rack 15 minutes and turn out onto rack to cool completely. Pound cake keeps, wrapped in plastic wrap, at room temperature 1 week. Alternatively, pound cake may be frozen, wrapped well in plastic wrap and foil, 3 months.
- Chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth. Transfer glaze to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer glaze to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Pipe glaze back and forth over top of cake, letting it drip down sides. Let glaze set 30 minutes at room temperature.
- Serve cake with dollops of sour cream and strawberries.
BROWN SUGAR POUND CAKE
Make and share this Brown Sugar Pound Cake recipe from Food.com.
Provided by angelfan
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- beat together butter and shortening.
- gradually add sugars, creaming until light and fluffy.
- Beat in eggs one at a time.
- Sift together dry ingredients and add alternatley with the milk and vanilla.
- Stir in nuts.
- Pour batter inot greased and floured 10" bundt cake pan.
- Bake at 350 for 1 hour or until cake test done.
- You may use a glaze on top if you prefer or a dusting of powdered sugar.
Nutrition Facts : Calories 954.2, Fat 50, SaturatedFat 20.4, Cholesterol 197.5, Sodium 435.6, Carbohydrate 118.2, Fiber 2.2, Sugar 78.7, Protein 12.2
BROWN SUGAR CARMEL POUND CAKE
I have not gotten to make this yet but it looks incredibly moist and delicious! http://www.elegantdessert.info/2013/06/brown-sugar-caramel-pound-cake.html
Provided by Sheila M @Gadiva
Categories Cakes
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. NOTE: Fill pan as you would any other cake leaving room for it to rise, you may have some batter left over. NOTE: I have had comments that the toffee bits tend to sink and may cause the cake to stick to the pan. It has been suggested that you dust the toffee bits with flour and grease pan with Crisco not a cooking spray.
- NOTE: Recipe and photo found on Facebook.
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- Preheat your oven to 325 degrees and prepare your 10 cup bundt pan with shortening and flour or non-stick baking spray.
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- Spread the pecans for the cake and garnish in a single layer on a sheet pan. Toast for 6-8 minutes. Cool completely.
- Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in a large mixing bowl. Beat with an electric mixer until light and fluffy.
BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE ...
From bonappetit.com
5/5 (3)Servings 12
- Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
- Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
- Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
- Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
BROWN SUGAR CARAMEL POUND CAKE RECIPE - DIVAS CAN COOK
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GLAZED BROWN SUGAR BUNDT CAKE - AHEAD OF THYME
From aheadofthyme.com
5/5 (8)Total Time 50 minsCategory Dessert
- Cream butter and brown sugar together in the bowl of a stand mixer with paddle attachment fitted, about 3 minutes (or in a large bowl using a hand mixer). Add vanilla extract and eggs, one at a time, scraping down the sides between additions.
- In a separate bowl, combine pastry flour, baking powder, baking soda, and salt. Whisk to combine.
- Add half of the flour mixture to the butter and sugar, then mix until flour is completely mixed in. Add Greek yogurt and mix to combine. Then add remaining flour, scraping down sides after adding.
BROWN SUGAR POUND CAKE - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
4.5/5 (46)Total Time 1 hr 55 mins
- Beat the butter until creamy. (Scroll down for the brown butter instructions) Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. 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.
BROWN SUGAR POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 2 hrs 5 minsServings 10-12
- Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.
- Sift together flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan. Place pan in a cold oven; set oven temperature at 300°.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
BROWN SUGAR POUND CAKE WITH CARAMEL GLAZE RECIPE - LOS ...
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Servings 10-12Estimated Reading Time 3 minsCategory DESSERTSTotal Time 45 mins
- In a mixing bowl, combine the flour, baking powder and salt and stir with a fork; set aside. Into a small bowl, pour the milk and add the vanilla; set aside.
- With a mixer, beat the butter at high speed until light and fluffy. Add the brown sugar in three batches, then add all of the white sugar, beating after each addition. Add the eggs one by one, beating well after each addition.
- Reduce the speed to low and add half of the flour mixture and then half the milk, beating until the flour or milk has disappeared into the batter. Add the rest of the flour and the rest of the milk in the same way. Quickly scrape the batter into the tube pan and bake until the cake is nicely browned at the edges, springs back when lightly touched at the center, and a wooden skewer inserted into the center comes out clean, about 1 hour and 10 minutes.
BROWN SUGAR POUND CAKE | FAMILY FAVORITE POUND CAKE!
From thefirstyearblog.com
Ratings 2Calories 511 per servingCategory Dessert
- Preheat the oven to 350º F. In a mixing bowl, cream together the butter, brown sugar and sugar using an electric mixer. Beat in the eggs and vanilla extract. Gradually add the flour and baking powder, alternating with the buttermilk, mix by hand until incorporated.
- Grease and flour a 10 inch tube pan (angel food cake pan) then pour the batter into the pan. Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Allow the pound cake to cool in the pan (not inverted). Remove the cake from the pan and place on a large plate.
- While the cake is cooling, prepare the glaze. In a medium pot over medium heat, bring the butter, brown sugar and milk to a boil and boil for 2 minutes. Remove from the heat and allow the mixture to cool to room temperature. Add in the vanilla extract, and whisk in the powdered sugar until the glaze is thick. Pour the glaze over the pound cake. Cut and serve.
BROWN SUGAR SOUR CREAM POUND CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (105)Total Time 1 hr 10 minsServings 1Calories 270 per serving
- Preheat the oven to 350°F. Lightly grease a 9- or 10-cup Bundt pan., In a large bowl, use an electric mixer to beat the butter and sugars at medium speed for about 2 minutes.
- For a visual, see our video, how to cream butter and sugar., Add the eggs one at a time, beating for a minute or two between additions.
- Scrape the sides and bottom of the bowl, and beat briefly to recombine any residue., Add the baking powder, salt, and baking soda, then gently beat in half the flour., Gently mix in the sour cream and vanilla, then add the remaining flour, mixing just until blended., Scoop the batter into the prepared pan, and bake for 55 to 60 minutes, until a cake tester or toothpick inserted in the center comes out clean., Remove the cake from the oven.
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5/5 (131)Total Time 1 hr 25 minsCategory Breakfast, DessertCalories 463 per serving
- In a small saucepan combine butter, brown sugar and milk. Bring to a simmer, whisking frequently and cook until the sugar is dissolved, a minute or two. Remove from the heat and cool for 5 minutes.
BROWN SUGAR POUND CAKE WITH CREAMY WARM BROWN …
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- In a bowl, using an elecric mixer on medium speed, beat the butter with dark brown sugar, white sugar and vanilla for about 3 minutes.
BROWN-SUGAR POUND CAKE WITH VANILLA GLAZE RECIPE | MYRECIPES
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Servings 12Calories 571 per servingTotal Time 1 hr 50 mins
- Make cake: Mix dry ingredients in a bowl. Whisk buttermilk and vanilla in a small bowl. Using an electric mixer on medium-high speed, beat butter and brown sugar until fluffy. Beat in egg yolks, 1 at a time. Reduce speed to low; alternately add flour mixture and buttermilk, starting and ending with flour.
- In a dry bowl, beat egg whites on medium-high speed until soft peaks form. Add sugar 1 Tbsp. at a time, beating until whites form stiff peaks. Fold 1/3 of egg whites into batter, then fold in remaining whites. Transfer batter to pan.
- Bake 75 to 85 minutes, until a toothpick inserted in center comes out clean. Let cake stand in pan 10 minutes, invert onto wire rack; let cool.
BROWN SUGAR POUND CAKE WITH BROWN ... - THE COOKIE ROOKIE®
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4.6/5 (21)Total Time 1 hr 50 minsCategory DessertsCalories 998 per serving
- Melt butter in a medium saucepan over medium-low heat. Add brown sugar and cook 2 minutes, whisk constantly. Continue whisking and add the milk. Bring to a boil. Remove pan from heat and add the vanilla. Add the powdered sugar in ¼ cup increments, whisking after each addition. Whisk until drizzle is creamy and smooth. (Add more milk, if necessary, to desired thickness.) Pour glaze over cooled cake. Sprinkle with toasted pecans, if desired.
THE BROWN SUGAR POUND CAKE THAT EVERYONE LOVES!
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Cuisine SouthernTotal Time 2 hrsCategory DessertCalories 494 per serving
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BROWN SUGAR POUND CAKE RECIPE - SHUGARY SWEETS
From shugarysweets.com
4.7/5 (11)Total Time 1 hr 20 minsCategory CakeCalories 587 per serving
- Preheat oven to 350 degrees F. Spray a tube pan, or 12 cup bundt pan with baking spray. Set aside.
- In a mixing bowl, combine butter with sugars, and vanilla extract. Beat until fluffy for several minutes.
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APPLE BUNDT CAKE WITH BROWN-SUGAR GLAZE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 40 minsServings 10Calories 521 per serving
- Preheat oven to 350°F. Coat a nonstick 12-cup Bundt pan with cooking spray. (Alternatively, brush with melted butter, add 2 Tbsp. flour, rotate to evenly coat, and tap out excess.)
- Make cake: Sift together flour, baking powder, cinnamon and salt in a medium bowl. In a large bowl, with an electric mixer on medium-high speed, beat butter and sugar until light, about 5 minutes. Reduce speed to medium and beat in eggs, 1 at a time, mixing well after each addition and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in 3 batches, alternating with milk. Fold in grated apples. Transfer to prepared pan.
- Bake until a toothpick inserted into center of cake comes out clean, about 1 hour 10 minutes. Let cool in pan on a wire rack for about 10 minutes, then unmold onto rack set over a clean, rimmed baking sheet.
- Make glaze: Combine brown sugar, butter, vanilla, cream and salt in a heavy saucepan. Stir over medium heat until smooth. Increase heat to high and bring to a boil. Remove from heat and stir until syrupy.
BROWN SUGAR POUND CAKE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
4/5 (3)Total Time 1 hr 40 minsCategory DessertCalories 429 per serving
- Heat the oven to 325°F (160°C). Butter and flour a 10-inch tube pan or two 9-by-5-inch loaf pans, tapping out any excess flour.
- Combine the butter and brown sugar in a medium saucepan over medium heat and stir until the butter melts and blends with the brown sugar to make a smooth sauce, 2 to 3 minutes.
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