The Third Place Winner of the first ever JT's Artist Oven Contest was Trisha Kruse with her delicious Brown Sugar Pound Cake with Caramel Sauce. Trisha is a fitness instructor and musician who loves to cook and even grows as much of my food as possible in her garden! Her main passions include sharing music, movement and food. Thanks Trisha, can't wait to recreate this recipe!!
Trisha's Delicious Brown Sugar Pound Cake with Caramel Sauce
Ingredients for the Cake:
1 1/2 cups butter, softened
2 cups brown sugar
1 cup white sugar
5 large eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
Ingredients for the Caramel Sauce:
1/4 cup water
1 1/2 cups brown sugar
½ cup butter
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 pint heavy cream whipped with ¼ cup sugar
2 cups brown sugar
1 cup white sugar
5 large eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
Ingredients for the Caramel Sauce:
1/4 cup water
1 1/2 cups brown sugar
½ cup butter
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 pint heavy cream whipped with ¼ cup sugar
Makes 16 servings.
Directions:
1) Preheat oven to 325 degrees.
2) Grease and flour a 10 inch tube pan.
3) In a large bowl, cream butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4) Mix together the flour, baking powder and salt. Beat to the creamed mixture alternately with the milk, mixing just until incorporated.
5) Stir in the chopped pecans and pour batter into prepared pan.
6) Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7) Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Meanwhile make caramel sauce:
1) Bring the water, sugar, and butter to a simmer in a saucepan over medium heat.
2) Do not stir the mixture until the sugar has completely dissolved in water.
3) Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes. 4) Carefully pour cream into the caramel in slow, steady stream while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas.
5) Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more.
6) Allow to cool for 15 -20 minutes. Pour over cooled cake.
7) To serve cut cake into serving slice and place on plates. Top with sweetened whipped cream.
2) Grease and flour a 10 inch tube pan.
3) In a large bowl, cream butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4) Mix together the flour, baking powder and salt. Beat to the creamed mixture alternately with the milk, mixing just until incorporated.
5) Stir in the chopped pecans and pour batter into prepared pan.
6) Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7) Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Meanwhile make caramel sauce:
1) Bring the water, sugar, and butter to a simmer in a saucepan over medium heat.
2) Do not stir the mixture until the sugar has completely dissolved in water.
3) Cook uncovered, stirring occasionally, until the caramel has turned golden brown, 5 to 10 minutes. 4) Carefully pour cream into the caramel in slow, steady stream while stirring constantly. The hot caramel will boil vigorously when the cream is added and solidify in areas.
5) Add the vanilla extract and salt. Continue stirring over low heat until the caramel is smooth and creamy, 5 to 10 minutes more.
6) Allow to cool for 15 -20 minutes. Pour over cooled cake.
7) To serve cut cake into serving slice and place on plates. Top with sweetened whipped cream.
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