Cinnamon Latte Recipe – Learn with Experts :- The most AMAZING dessert that will please a large crowd is this Caramel Brown Sugar Pound dessert! The handmade caramel sauce is the tastiest you have ever tried or prepared, and the brown sugar cake itself is rich, moist, and decadent. No need to roll out individual cookies—this recipe for Brown Sugar Pound Cake is quick and simple to make from scratch, and it will be a hit wherever you carry it.
Cinnamon Latte Recipe – Learn with Experts
A large group of people will be delighted by this Caramel Brown Sugar Pound delicacy, which is the most incredible dessert ever created. Not only is the caramel sauce that you have created yourself the most delicious you have ever tasted or cooked, but the brown sugar cake itself is incredibly decadent, moist, and rich. This recipe for Brown Sugar Pound Cake is quick and easy to make from scratch, and it will be a favorite wherever you bring it. There is no need to roll out individual cookies because it is already made.
INGREDIENTS
- 1 1/2 cups (24 TBS) unsalted butter, softened
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, at room temperature
- 1 8 oz. bag of toffee bits (I use Heath Bits O’ Brickle Toffee Bits)
- 1 cup pecans, chopped
- nonstick cooking spray
Also Read :- Gluten-Free Crab Cakes – Delicious Recipe EverÂ
Instruction:
Preheat the oven to 325 degrees. Generously spray a 12-cup nonstick bundt pan with nonstick cooking spray AND FLOUR*, or coat the interior with grease and flour. Put aside. Creamy butter should be beaten for at least three minutes before adding sugar and continuing to beat until fluffy. Add the eggs one at a time, beating after each one until just the yellow is gone.
Mix the flour, baking powder, and salt together in a medium-sized bowl. Add the flour mixture to the butter mixture gradually in thirds, adding milk in between each third. Beat just till incorporated. Pour batter into pan that has been prepared, stirring in pecans and toffee bits.
Bake for 75 to 90 minutes (huge range because of this) or until a wood pick inserted in the middle of the cake comes out clean different pan colors/shapes). You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning. Give the cake 15 minutes to cool in the pan.
Take out of the pan and leave to cool fully on a wire rack. Drizzle cake with caramel sauce and enjoy. (Heating slices in the microwave for 10 to 15 seconds or heating a dish of slices for 30 seconds makes them even more tasty.) IF MAKING AHEAD: I advise separating the cake from the caramel. Warm the caramel slightly again. Working in batches, place cake pieces on a platter, zap them in the microwave for 30 seconds, and then pour caramel over them.
Tips:
The batter should not be overmixed. Excessive mixing can result in a more grainy consistency. When you drizzle the butter over the batter, you should make sure that it is melted but not as hot as boiling. You are free to adapt the quantity of cinnamon sugar to your own personal tastes in terms of flavor. There is the option of adding one teaspoon of vanilla essence to the batter in order to enhance the flavor.
Nutrition :
- Calories: Approximately 250-300 calories per serving.
- Total Fat: Around 15-20 grams, mainly from the butter in the cake mix and the melted butter drizzled on top.
- Saturated Fat: About 8-10 grams, primarily from the butter.
- Cholesterol: Depending on the cake mix and amount of butter used, it could be around 50-70 milligrams.
- Sodium: Pound cake mixes tend to have a moderate amount of sodium, contributing to about 300-400 milligrams per serving.
- Total Carbohydrates: Approximately 25-35 grams per serving, mainly from the cake mix and added sugar.
- Dietary Fiber: Very minimal, likely less than 1 gram per serving.
- Sugars: Approximately 15-20 grams per serving, primarily from the sugar in the cake mix and the added cinnamon sugar.
- Protein: Around 2-4 grams per serving, mainly from the flour in the cake mix.
