OLD-FASHIONED BROWN SUGAR CAKE
Not sure where this cake recipe came from, my mom passed it to me many years ago. We use it as a great holiday favorite but I usually sneak it in a couple times a year. It's a great treat to bring to a party or work. The brown sugar and almond extract give it a distinctive taste.
Provided by kinapela
Categories Desserts Cakes Bundt Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 57.6 g, Cholesterol 88 mg, Fat 17 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.3 g, Sodium 360.7 mg, Sugar 37.4 g
BROWN BUTTER CAKE WITH SPICED CHOCOLATE GANACHE AND DULCE DE LECHE
Provided by Kardea Brown
Categories dessert
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 22
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 SAUCE
This sauce is a wonderful concoction that complements bread pudding, cheesecake, or pancakes on Sundays. The taste of brown sugar in a sauce form is irresistible.
Provided by Brenda Moore
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Yield 8
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
- Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
- Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.
Nutrition Facts : Calories 86.4 calories, Carbohydrate 15 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 97.1 mg, Sugar 13.4 g
BROWN SUGAR BUNDT CAKE WITH BUTTERY BROWN SUGAR SAUCE
Make and share this Brown Sugar Bundt Cake With Buttery Brown Sugar Sauce recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 3h20m
Yield 16 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 440.5, Fat 24.9, SaturatedFat 15.3, Cholesterol 115.8, Sodium 283.5, Carbohydrate 51.5, Fiber 0.5, Sugar 36.5, Protein 4.1
BLUEBERRY CAKE WITH BROWN SUGAR SAUCE
This recipe comes from a cookbook titled The First Batch of Treasured Recipes from Home by Kyla Pierik and was purchased at Apple Berry Farm Market in my hometown. The blueberry cake is warmed and then you pour the heated sauce over top. Some may find it a tad bit sweet, but in our household it was a definite winner.
Provided by Nova Scotia Cook
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For the cake, cream sugar and shortening.
- Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
- Add blueberries last and pour into 9" x 9" baking dish.
- Bake for 35-40 minutes at 300 degree or until centre is set.
- For the sauce, mix brown sugar, flour and salt together in a saucepan.
- Add boiling water and cook over low heat until thickened.
- Add butter and vanilla last.
- Stir and serve over warm blueberry cake.
SPECIAL RHUBARB CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square cake pan.
- Beat 2 tablespoons softened butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture.
- Mix 2 cups flour, baking powder, baking soda, and salt in a bowl; add flour mixture alternately with buttermilk, to the butter mixture, stirring just to combine into a batter. Fold rhubarb into the batter just until incorporated; pour into prepared pan.
- Stir 2 tablespoons melted butter, 1/4 cup flour, and 1/4 cup white sugar together in a bowl until evenly moist; sprinkle over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Stir 1/2 cup butter, brown sugar, cream, and vanilla together in a saucepan over medium heat; bring to a boil and cook for 1 minute. Serve sauce immediately with the warm cake.
Nutrition Facts : Calories 356 calories, Carbohydrate 50 g, Cholesterol 60.4 mg, Fat 16 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 9.9 g, Sodium 306.6 mg, Sugar 31 g
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