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    Stephanie's Brown Sugar Pound Cake


    Source of Recipe


    My friend, Stephanie

    Recipe Introduction


    Stephanie made this and brought me some when I was in the hospital in July 2024. It is an excellent cake and so perfectly comforting – perfectly sweet and rich, but not overly so. The original recipe includes a caramel drizzle, but Stephanie thinks it would be overly sweet, and I agree.

    Recipe Link: https://www.ladybehindthecurtain.com/brown-sugar-pound-cake/

    List of Ingredients




    1 1/2 cups unsalted butter or brown butter, softened (see
    original author’s notes below re: brown butter
    2 cups light brown sugar, packed
    1 cup granulated sugar
    5 large eggs
    3 cups all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 cup whole milk
    1 (8 ounce) bag of toffee bits (preferably without
    chocolate)
    1 cup pecans, chopped

    Recipe



    Heat oven to 325F. Spray a 15-cup Bundt or tube pan (Stephanie used a tube pan) with a flour-oil baking spray. If you’re using a Bundt pan use a brush to really get the spray into the crevices.

    Beat the butter until it is creamy. Add the sugars and beat until light and fluffy. Add the eggs, one at a time, beating to mix after each. In another bowl, mix the flour, baking powder, and salt. Add the flour mixture to the butter mixture in thirds, alternating with the milk, beginning and ending with the flour. Mix until just combined. Stir in toffee bits and pecans. Spoon into the prepared pan.

    Bake until the cake passes the toothpick test – about 75-85 minutes. Check periodically to make sure that the cake isn’t getting overbrowned. If it does, cover with foil.

    Let cake cool in pan on a cooling rack NO LONGER THAN 15 MINUTES.

    Remove from the pan and allow to cool completely before storing.


    For the Brown Butter Option:
    In a small saucepan bring the butter to a boil on medium high, constantly stirring (about 5-6 minutes). Once the butter starts to foam you know you're close (like 30 seconds close). Use the spoon to pull away the top coat (foam) of the butter; when you can see that the butter has reached a caramel color it is done. Pour into a jar; cool on the counter, store in the refrigerator until ready to use.

    To Use In This Recipe:
    Pour brown butter into a large mixing bowl, beat until the butter is completely cooled OR place the hot butter on the counter and bring to room temperature before using.

    Yield: 12-16 servings

 

 

 


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