Brown Sugar Pound Cake

Hey Guys. So I was on a roll for October and it must’ve burned me out, because I disappeared during November. What in the world. It’s ok though, because I’m back this week with not 1, not 2, but THREE recipes. All of which you can add to your Thanksgiving rotation and any holiday parties, potlucks or gatherings! This first one I’m bringing you is a real good recipe. I posted a video of this when I was first working on the recipe and it has been performing so well for me. Twitter is not my strongest platform, yet this one cake has gotten over 40,000 impressions and the video has been viewed over 4,000 times!! I thought it’d only be right if I shared this with my readers.

My mother, who taught me the foundation of my cooking, is a southern woman. She is from North Carolina and all of her family are cooks! My Aunt Vonda, makes great pork chops (I told ya’ll about her before), biscuits and cakes. And of all of the cakes she makes, the one that gets requested the most is her pound cake. I don’t even like pound cake, per se, and I’ll fight a child for a slice of hers! It’s perfect in texture: crisp, browned outside and soft, supple inside, and in flavor: super buttery, and just the right balance of sweetness. She could (and should) sell these cakes and sell more than Patty Pies…and rightfully so. It’s because of my aunt, that I decided to make this brown sugar pound cake. I wanted a cake of my own that would not be compared to hers, but could sit on the same table…in the back. Lol.

What makes this cake so special is that there is not a ton of sweetness in the cake, so that the glaze can shine without putting you into a sugar coma. There’s also textures that keep it interesting, such as the toasted pecans and the toffee bits for crunch and the firm outside of the cake next to the fluffy center. There’s also tons of flavor with the backnotes of molasses from the brown sugar, the earthyness from the toasted pecans and the butteryness from…well, the butter! Lol. I usually would give a breakdown of why this is good for you, but that’s not really the kind of recipe this is. All I can say is bless the people in your life you love with this one and let me know how it goes! If it gets you a baby on the way, the name Magic has always had a ring to it!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest

Yield: 1 CakeAuthor: Monique ManningPrint Recipe

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Brown Sugar Pound Cake

Delicious pound cake with a brown sugar spin. So good, you may have to fight for the last piece. But if you’re a pro, you already know to hide yourself a piece in a secret spot before you let anyone else get any!

prep time: 15 minscook time: 60 minstotal time: 75 mins

ingredients:

For the Cake:

3 cups AP flour (Gold Medal is what I use). Use spoon and level method to measure.

1 tsp baking powder

1 tsp kosher salt

3 sticks unsalted butter

1 cup light brown sugar, packed

1/2 cup granulated sugar

5 large eggs

1 cup  milk (% doesn’t matter)

4 oz toffee pieces

1 cup pecans, toasted and chopped

For the Glaze:

3/4 cup plus 2 tbsp sweetened condensed milk

1/2 cup brown sugar

3 tbsp salted butter

1 tsp vanilla bean paste (can also use 1 tsp GOOD vanilla extract.)

instructions

For the Cake:

1. Preheat oven to 325 degrees and place rack in center of oven. Spray a bundt cake pan (straight or curved) with baking spray or grease and flour it. Set aside.

2. Sift flour into a medium bowl to aerate flour.

3. In the bowl of a stand mixer, add softened butter, both sugars, baking powder and salt. Cream on medium high speed until light and fluffy, about 8 minutes.

4. Add in eggs, 1 at time, making sure previous egg is fully incorporated before adding the next.

5.Next, add in 1/3 of the flour and mix until just incorporated. Follow with 1/3 of the milk and continue alternating until all of flour and milk is added.

6. Fold in toffee pieces and toasted pecans.

7. Transfer cake into prepared bundt cake pan and bake for 60 minutes to 70 minutes, or until center of the cake reads 210 degrees on instant read thermometer.

8. Allow to cool in pan for 10 minutes, then transfer to a rack to cool for the remainder. Allow cake to cool completely before adding glaze.

For the Glaze:

1. In a heavy bottomed sauce pan add in the sweetened condensed milk and vanilla pod and bring to a simmer.

2. Whisk in the brown sugar and butter and bring to a boil over medium heat for about 4 minutes. The mixture should be smooth and thick, but loose and thin enough to pour.  Remove from heat.

3. Allow to cool slightly, about 3 minutes  and pour over cake evenly. Glaze will thicken and set/harden as it cools. Top with additional toffee bits and pecans if desired.

©2018 Monique Manning

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