Brown Sugar Cinnamon Cake From Southern Living Recipes

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BROWN SUGAR CINNAMON CAKE (FROM SOUTHERN LIVING)



Brown Sugar Cinnamon Cake (From Southern Living) image

Brown sugar pound cake from Southern Living with sugar and espresso chips.

Provided by Simply deLIZious Baking

Categories     Breakfast     Brunch     Dessert     Snack

Time 1h45m

Number Of Ingredients 10

1 cup butter (room temperature)
½ cup shortening
2 cups brown sugar
5 eggs
3 cups all purpose flour
½ tsp salt
½ tsp baking powder
1½ tsp cinnamon
1 cup evaporated milk
9 ounces espresso chips (you can use chocolate chips or butterscotch chips.)

Steps:

  • Cream shortening and butter well.
  • Add brown sugar and mix well.
  • Add eggs one at a time, beating well after each one.
  • Sift dry ingredients (including cinnamon).
  • Add dry ingredients to cream mixture alternately with evaporated milk.
  • Fold in chips
  • Pour batter in well greased and floured tube or bundt pan.
  • Bake at 300° for 1 hour and 15 minutes to 1 hour and 30 minutes.
  • Remove from oven and cool for 10 minutes.

Nutrition Facts : Calories 430 kcal, ServingSize 1 serving

BROWN SUGAR POUND CAKE I



Brown Sugar Pound Cake I image

A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.

Provided by ARVILLALAR

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 9

2 cups light brown sugar
1 cup white sugar
1 ½ cups butter
5 eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
½ teaspoon baking powder
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
  • In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 59.2 g, Cholesterol 105.1 mg, Fat 24.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 170.1 mg, Sugar 40.4 g

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