Best Brown Sugar Caramel Pound Cake Recipes

BROWN SUGAR POUND CAKE WITH CARAMEL DRIZZLE RECIPE - (4/5)

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 POUND CAKE WITH CARAMEL GLAZE

Steps:

• Heat oven to 325 degrees. Generously grease 10-inch tube or bundt pan with butter, and flour liberally.
• Sift together flour, salt, and baking powder; set aside. Add vanilla to milk in a measuring cup or separate bowl. (The recipe actually calls for whole milk, but I use 2% with no issues.) Both the flour and milk will be combined in the batter in a later step.
• Beat the butter with a mixer at high speed until light and fluffy. Beat in the brown sugar in three batches. Add the eggs one by one, beating well after each addition.
• Reduce the speed to low and add half of the flour mixture, then half the milk. Be sure to mix until the flour has disappeared into the batter before adding the milk. Add the rest of the flour, then the milk, in the same way. Quickly scrape the batter into the prepared tube pan and bake about 1 hour and 10 minutes, until the cake is browned at the edges, and the center springs back when lightly touched. A wooden skewer or tooth pick should also come out clean when inserted into the center of the cake.
• Remove the cake from the oven and leave in the pan on a wire rack to cool for 20-30 minutes. Loosen the cake with a table knife and turn out onto a wire rack or cake plate. Let the cake cool completely before finishing with the Caramel Glaze.
• Caramel Glaze
• . Melt the butter with the brown sugar in a saucepan over medium heat. Stir until a smooth sauce forms, about 2-3 minutes.
• Add the milk and bring the icing to a gentle boil. Stir well, remove from heat and add the powdered sugar and vanilla. Beat well until the glaze thickens and looses some of its shine. More evaporated milk can be added if it gets too thick, a little at a time.
• Use at once, drizzling over the cooled Brown Sugar Pound Cake.

BROWN SUGAR POUND CAKE WITH CARAMEL GLAZE

Steps:

• Cake: 1. Heat the oven to 325 degrees. Grease and flour a 10-inch tube pan. 2. 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. 3. 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. 4. 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. 5. Remove the pan from the oven and leave it on a wire rack for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or plate, then leave it to cool completely. When cool, glaze with caramel glaze. Glaze: 1. In a large saucepan, place the butter and brown sugar over medium heat. Stir until the butter melts and blends with the brown sugar to a smooth sauce, 2 to 3 minutes. 2. Add the milk and let the icing come to a gentle boil. Stir well, remove from the heat and add the powdered sugar and vanilla. Beat well with a mixer, whisk or spoon until the glaze thickens and loses a little of its shine, 1 or 2 minutes. 3. Use at once. If the glaze hardens, stir in 1 or 2 spoonfuls of evaporated milk to soften it.

BROWN SUGAR CARAMEL POUND CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 325°F. Spray a 12 cup bundt pan with nonstick baking spray with flour. Set aside. Beat the butter until creamy. 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. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. TIP: Cover the top with foil to prevent excess browning is necessary. 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. 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.