Sunday, July 20, 2014

Brown Sugar Bundt Cake

Looking for an easy dessert?  This is it - it is easy to quickly put together when company is coming over. 

Here are the ingredients:

2 sticks butter
2 cups brown sugar
1 cup white sugar
4 eggs
1 teaspoon vanilla
2 teaspoons cinnamon
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups whole milk
1 cup Heath Toffee Bits
1 cup chopped pecans (optional)

In your mixer, cream together the butter and sugars.  Add eggs, one at a time.  Add vanilla and cinnamon.

In a separate bowl, mix flour, baking powder and salt.  Add, one cup at a time, to the butter/sugar mixture.  Alternate by adding the milk, a little at a time.

Remove the cake mixture from the mixer.  Stir in the Heath toffee bits and 1/2 cup pecans.

Spray your bundt cake with Pam or smear butter on the pan.  Sprinkle some flour in the pan to avoid the cake from sticking.  Add the mixture into the pan.
Bake the cake in a pre-heated oven, 350 degrees.  Bake at that temperature for 15 minutes, then reduce the heat to 325 degrees.  Bake for 1 hour or until a toothpick comes out clean.

When you remove the cake from the oven, let it cool slightly before removing the cake from the pan.  Put your cake pan on top of the bundt pan and turn it over.  The cake should slide right out.
There is Sierra, photo bombing my blog!

As the cake cools, start the glaze.  Here are the ingredients:

1 can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
1 teaspoon vanilla

Heat up the milk and sugar, stirring constantly.  Melt the butter and remove from the heat.  Stir in the vanilla.  Spoon the glaze over the cake.

Mom's tip:  My mother was watching me spoon the glaze the cake and she told me that back in the day, when people made brown sugar cake, they would poke holes in the cake before spooning the glaze.  That way, the glaze gets into the cake!
Sprinkle the remaining pecans onto the cake.

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