Brown Sugar Pound Cake

This is a winner! Moist, flavorful, beautiful, tall bundt cake with toffee bits, pecan pieces, and caramel sauce. This cake might almost make you forget about chocolate!

Brown Sugar Pound Cake

Brown Sugar Pound Cake 2

Brown Sugar Pound Cake 3

Brown Sugar Pound Cake:
1½ cups butter, softened
2 cups brown sugar
1 cup sugar
5 eggs
1 cup whole milk
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 (8 oz) pkg toffee bits
1 cup chopped pecans

Preheat oven to 325°. Spray bundt pan with nonstick spray and sprinkle with flour. In large bowl of mixer, cream butter, brown sugar, and sugar. Mix in eggs one at a time. In medium bowl, stir together flour, baking powder, and salt. Add dry ingredients alternately with milk, mix until well combined. Mix in toffee bits and pecans. Spoon batter into prepared pan. Bake 75-85 minutes, until pick inserted in center comes out clean (I had to bake mine about 90 min). Cover cake during baking if starts to get too brown. Cool cake in pan 30 minutes. Remove cake from pan and cool completely on wire rack. Put cake on serving plate and drizzle with caramel sauce. Cake recipe from ladybehindthecurtain.com.

Caramel Sauce:
1 (14 oz) can sweetened condensed milk
1 cup brown sugar
2 Tbl butter
1/2 tsp vanilla

Combine sweetened condensed milk and brown sugar in saucepan. Bring to boil over medium-high heat whisking constantly. Remove from heat, add butter and vanilla. Drizzle sauce over cake while it is warm, it thickens as it cools.

One Year Ago: Chocolate Chip Cookies 52 Chocolate Chip Cookies 52

Two Years Ago: Chocolate Chocolate Chip Cinnamon Rolls Chocolate Chocolate Chip Cinnamon Rolls 1

Three Years Ago: Double Chocolate Walnut Brownies Double Chocolate Walnut Brownies

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HAPPY NEW YEAR! Top 12 Viewed Recipes of 2013

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 12 most viewed posts of 2013, thanks for stopping by…CHEERS!

1) Apple Pie Cupcakes with Cinnamon Buttercream Frosting

Apple Pies Cupcakes

2) Sausage & Potato Breakfast Casserole

Sausage & Potato Breakfast Casserole 2

3) German Chocolate Pie

German Chocolate Pie

4) Zucchini Bread

Zucchini Bread

5) Chocolate Zucchini Bread

Chocolate Zucchini Bread

6) Pumpkin Coffee Cake

Pumpkin Coffee Cake

7) Sticky Pecan Cinnamon Roll Bundt

Sticky Pecan Cinnamon Roll Bundt

8) Pumpkin Pie Cake

Pumpkin Pie Cake

9) Supreme Pizza Ring

Supreme Pizza Ring 2

10) Cinnamon Topped Pumpkin Bread

Cinnamon Topped Pumpkin Bread

11) Lemon Cream Cheese Brunch Cake

Lemon Cream Cheese Brunch Cake

12) Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Snickerdoodle Cupcakes

One Year Ago: Happy New Year! Top 10 of 2012 Peach Cobbler Cupcakes 1

For the Love of PUMPKIN!

For the love of PUMPKIN! Click on a picture to get the recipe. Which is your favorite?

Pumpkin Spice Cake with Maple Buttercream    Triple Layer Pumpkin Chocolate Chip Brownies    Pumpkin Custard

Pumpkin Doughnut Muffins    Pumpkin Pancakes    Pumpkin Sweet Rolls

Pumpkin Pie Cupcakes 1    Pumpkin Pie Granola    Apple Pumpkin Pecan Cake

Pumpkin Gingersnap Truffles    Easy Pumpkin Spice Cookies    Cinnamon Topped Pumpkin Bread

Pumpkin Cinnamon Swirl Bread    Pumpkin Cream Cheese Snack Cake    Pumpkin Eggnog Pie

Spiced Pumpkin Chocolate Chip Scones    Ginger Snap Walnut Pumpkin Pie    Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

Pumpkin Apple Streusel Muffins    Pumpkin Chocolate Chip Bundt Cake    Pumpkin Spice Sheet Cake With Cream Cheese Frosting

Pumpkin Coffee Cake    Chocolate Fudge Pumpkin Oat Bars    Pumpkin Oatmeal Surprise Cookies

One Year Ago: Banana Cake with Vanilla Bean Frosting Banana Cake with Vanilla Bean Frosting

Two Years Ago: Baked Apple Cider Donuts Baked Apple Cider Donuts

Nutella Hazelnut Bundt Cake

Chocolate and hazelnut!

Nutella Hazelnut Bundt Cake

Nutella Hazelnut Bundt Cake 2

½ cup butter, softened
1¼ cups sugar
¼ cup oil
3 eggs
2 tsp vanilla
3 cups flour
1 tsp baking soda
½ tsp salt
1¼ cups milk
1½ cups chopped hazelnuts
1 cup Nutella, divided

Preheat oven to 350°. Cream butter and sugar. Add oil, eggs, and vanilla; mix well. Stir together flour, baking soda, and salt. Add flour mixture and milk alternately to creamed mixture. Stir in chopped hazelnuts. Spoon half batter into sprayed and floured bundt pan. Spoon ½ cup Nutella over the batter in pan. Carefully spoon remaining batter over Nutella layer. Bake 45-50 minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes, turn out onto wire rack to cool completely. Warm remaining ½ cup Nutella in microwave slowly on low power to make a little more spreadable, spread/drizzle over top of cake.

One Year Ago: Piña Colada Sweet Rolls Piña Colada Sweet Rolls 1

Two Years Ago: Cranberry Walnut Upside-down Cake Cranberry Walnut Upside-Down Cake

Peanut Butter Chocolate Chip Bundt Cake

I had this mixed up and in the oven in ten minutes! The perfect cake to whip up for company or to take and share. Moist and delicious with that flavor combination we love, chocolate and peanut butter!

Peanut Butter Chocolate Chip Bundt Cake

Peanut Butter Chocolate Chip Cake:
1 yellow cake mix
1 cup milk
3/4 cup chunky peanut butter (or creamy)
3 eggs
1 tsp vanilla
1 cup mini semi sweet chocolate chips

Preheat oven to 350°. With electric mixer, mix together cake mix, milk, peanut butter, eggs, and vanilla. Beat 2 minutes until fluffy. Stir in chocolate chips. Pour into well greased and floured bundt pan. Bake for 45-50 minutes or until pick inserted in center comes out clean (after about 20 minutes I usually lay a piece of foil loose over the top of pan so it doesn’t get too brown). Cool in pan about 10 minutes then invert onto cooling rack. Cool completely.

Chocolate Peanut Butter Frosting:
2/3 cup semisweet chocolate chips
1/3 cup peanut butter
1 Tbl butter
1/2 cup chopped honey roasted peanuts (optional topping)

Microwave chocolate chips, peanut butter, and butter slowly, stirring at intervals, until melted. Spread over top of cake, gently pushing to coax some frosting to run down the sides. Sprinkle with chopped nuts.

One Year Ago: Coconut Cupcakes with Coconut Cream Cheese Frosting Coconut Cupcakes

Two Years Ago: Frosted Cinnamon Milk Chocolate Chip Cookies Frosted Cinnamon Milk Chocolate Chip Cookies

Sticky Pecan Cinnamon Roll Bundt

I think it is the cold weather that leads me to dwell on cinnamon rolls. So, here we are, another luscious way to make and consume one of the most wonderful of comfort foods.

Sticky Pecan Cinnamon Roll Bundt

Sticky Pecan Cinnamon Roll Bundt 1Sticky Pecan Cinnamon Roll Bundt 2Sticky Pecan Cinnamon Roll Bundt 3

Cinnamon Roll Dough:
¼ cup warm water
2¼ tsp dry yeast
3 Tbl sugar
¾ cup warm water
1 Tbl oil
1 tsp vanilla
3 cups flour
1 tsp salt

Sticky Pecan Topping:
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup light corn syrup
1/4 cup chopped pecans
1/2 tsp cinnamon

Cinnamon Filling:
3/4 cup brown sugar
2 tsp cinnamon
1/8 tsp salt
¼ cup butter, softened

In mixer bowl, sprinkle yeast over warm water and sprinkle sugar over yeast. Let sit until foamy. Add the 3/4 cup warm water, oil, vanilla, remaining flour, salt.  Mix to well combined and knead. Let rise until doubled.

Preheat to 350°. Mix topping ingredients and spoon into bottom of well sprayed bundt pan. Mix brown sugar, cinnamon, and salt. Roll out dough to about a 20″×10″ rectangle.  Spread butter over dough and sprinkle all cinnamon filling evenly over dough, press down.  Roll from one long end to other long end, pinch seam. Lay dough around the bundt in a ring, pinch ends together.

Bake for 25-35 minutes, I use a thermometer and take from oven when internal temperature reaches 200°. Cover with foil part way through baking in begins to get too brown. Cool on wire rack in bundt for 10 minutes. Put serving plate over bundt pan and invert. If some of the topping stays in pan, spoon onto top of cinnamon roll bundt. Cool a few minutes and slice.

One Year Ago: Carmelitas Carmelitas

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Strawberry Apple Spice Cake

This is an incredibly flavorful moist cake.  There are many different flavors, but all work so well together.  Inspired by a tasteofhome.com recipe, I made a few adjustments to suit our family.  Delicious!

                       

Cake:
3/4 cup butter, softened
1½ cups sugar
1 cup strawberry jam
1 egg
1 tsp vanilla
3 1/3 cups flour
1½ tsp baking soda
1½ tsp ground nutmeg
1/2 tsp each ground allspice, cloves and cinnamon
1½ cups buttermilk
3/4 cups mini chocolate chips
3/4 cup chopped pecans
3/4 cup chopped peeled apple

Preheat oven to 350°.  Grease and flour bundt pan.  In large bowl with electric mixer, cream butter and sugar until light and fluffy.  Mix in strawberry jam, egg, and vanilla.  Combine flour, baking soda and spices; add to creamed mixture alternately with buttermilk, beating well after each addition.  Stir in mini chocolate chips, pecans, and apple.  Pour into prepared bundt pan.  Bake 1 hour or until toothpick inserted in center comes out clean.  Cool for 10 minutes before removing from pan to wire rack.  Cool completely then glaze.

Glaze:
2 Tbl strawberry jam
1/2 cup powdered sugar

In small bowl, microwave jam for  a few seconds to thin.  Stir in powdered sugar and spread over top of cake.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Chocolate Chip Bundt Cake

This is one of my favorite cakes!  Well, to be honest, I have about twenty favorite cakes, don’t you?  This is so easy to mix up and pop in the oven and out comes a moist delicious cake.  Sprinkle with powdered sugar for a quick topping or drizzle chocolate ganache for a more formal presentation.

Pumpkin Chocolate Chip Bundt Cake

Cake:
2½ cups sugar
1 cup oil
3 eggs
3 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp cloves
1 (15 oz) can pumpkin
1- 1½ cups mini chocolate chips

Preheat oven to 350°.  Spray with non-stick spray and flour a Bundt pan.  In large bowl with electric mixer, blend sugar and oil.   Add eggs one at a time, beating well after each addition.  In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and cloves.  Add dry ingredients to sugar/egg mixture alternately with pumpkin.  Stir in chocolate chips.  Pour into Bundt pan and bake for 60-65 minutes.  Cool in pan for 10 minutes, invert onto wire rack and cool completely.  When cool, sprinkle with powdered sugar or drizzle with chocolate ganache.

Chocolate Ganache:
1 cup chocolate chips (milk, semi-sweet, or bitter sweet)
1/2 cup heavy cream

Put chocolate chips in heat resistant bowl.  Bring cream in saucepan to boil.  Pour over chocolate chips, let sit for a minute.  Whisk gently as chocolate melts and mixes into cream.  Pour over cake.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Coconut Bundt Cake

If you love coconut, I think you will love this cake.  Bundt cakes are great because you mix up the batter, bake, sprinkle with powdered sugar or drizzle with glaze and you have beautiful presentation without a whole lot of work.  What I love about finding a recipe on the internet is that usually there are comments.  As you read the comments you get great tips as to what changes you might want to make.  This is a recipe of the Neely’s on Food Network and as I read comments I decided a couple little changes I would make.  This is a delicious, moist cake…love it!  Happy Birthday to my wonderful brother Tyler!

Coconut Bundt Cake

2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
2 1/2 cups sugar
6 large eggs
1 tsp vanilla
2 tsp coconut extract
3/4 cup flaked coconut, finely chopped
1 cup canned unsweetened coconut milk
2 cups powdered sugar
2 Tbl pineapple juice
2 Tbl canned unsweetened coconut milk
1/2 cup flaked coconut, toasted

Preheat oven to 350°.  Spray a Bundt pan with nonstick baking spray and dust with flour.

In a small bowl, whisk together flour, baking powder, and salt.

In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy.  Beat in eggs, 1 at a time. Add vanilla and coconut extracts. Stir in coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.  Stir in the chopped coconut.  Pour the batter into prepared pan and bake until a cake tester comes out clean, about 50 minutes.

Cool cake 5 minutes before turning it out onto a rack. Let cool completely. For glaze, whisk together powdered sugar, pineapple juice, and coconut milk, can add more milk or juice to make desired consistency.  Drizzle glaze over cake and sprinkle with toasted coconut.