Caramelnutbreakfastcake Recipes

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CARAMEL-NUT BREAKFAST CAKE



Caramel-Nut Breakfast Cake image

Make and share this Caramel-Nut Breakfast Cake recipe from Food.com.

Provided by LAURIE

Categories     Breads

Time 37m

Yield 1 13x9 pan, 12-15 serving(s)

Number Of Ingredients 11

1 (18 ounce) package white cake mix
1/2 cup flour
1/4 cup oil
2/3 cup water
2 eggs
1 cup packed brown sugar
3/4 cup chopped nuts
1/4 cup melted butter or 1/4 cup margarine
1 cup powdered sugar
1 tablespoon corn syrup (or golden syrup)
1 tablespoon water (or a little more)

Steps:

  • Preheat oven to 350°F.
  • Measure out 1 cup dry cake mix and set aside.
  • Combine remaining cake mix, flour, oil, water and eggs in a large mixing bowl.
  • Beat 2 minutes at med speed.
  • Pour into greased and floured 13x9-inch pan.
  • For topping, combine reserved cake mix, brown sugar and nuts in a small bowl.
  • Add butter and mix until crumbly.
  • Sprinkle on top of batter in the pan.
  • Cut through batter with a knife to create a marble effect.
  • Bake at 350° for 30-35 minutes.
  • Combine powdered sugar, water and corn syrup together for glaze.
  • (Mix over a low heat if using golden syrup).
  • Drizzle glaze over cake.

Nutrition Facts : Calories 451.4, Fat 18.3, SaturatedFat 4.6, Cholesterol 41.2, Sodium 393.4, Carbohydrate 68.8, Fiber 1.3, Sugar 51.8, Protein 5.1

CARAMEL BREAKFAST CAKE



Caramel Breakfast Cake image

Quick and easy to prepare! A delicious new addition to Sunday brunch or just everyday breakfast, and even snacking!

Provided by PalatablePastime

Categories     Breads

Time 35m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 5

2 tablespoons sugar
3/4 cup caramel ice cream topping
2 (8 ounce) packages refrigerated buttermilk biscuits
1/3 cup butter or 1/3 cup margarine, melted
1/4 cup chopped pecans

Steps:

  • Preheat oven to 400°.
  • Sprinkle sugar on bottom of well-greased 9" layer pan; cover with nuts.
  • Pour topping over nuts.
  • Dip biscuits in butter; arrange in pan with 15 biscuits overlapping around outer edge and 5 in center.
  • Bake at 400° for 23-25 minutes.
  • Let stand 5 minutes; invert onto serving plate.
  • Serve warm.

Nutrition Facts : Calories 145.5, Fat 7.2, SaturatedFat 2.8, Cholesterol 8.5, Sodium 296.9, Carbohydrate 19.4, Fiber 0.4, Sugar 3, Protein 1.9

CARAMEL NUT POUND CAKE



Caramel Nut Pound Cake image

My Aunt Sallie died at 103 years old. She was famous for her prize winning cakes at the Poultry Jubliee in North Carolina. This cake won First Place in the contest.

Provided by Seasoned Cook

Categories     Dessert

Time 1h50m

Yield 18 serving(s)

Number Of Ingredients 15

1 cup butter
1/2 cup Crisco
1 lb light brown sugar
1 cup white sugar
5 large eggs
1 cup milk
3 cups plain flour
1/2 teaspoon salt
3/4 teaspoon baking powder
1 tablespoon vanilla
1 cup pecans, chopped
1/2 cup butter
1 cup light brown sugar
1/4 cup milk
1/2 cup pecans, chopped

Steps:

  • Important: All ingredients must be at room temperature.
  • Mix butter and Crisco.
  • Add brown sugar, a little at a time, and beat well.
  • Add white sugar and beat until fluffy.
  • Add eggs one at a time.
  • Add vanilla.
  • Sift flour, salt and baking powder together.
  • Add flour mixture alternately with milk. Fold in pecans.
  • Pour into a greased tube cake pan.
  • Bake at 325F for 1 1/2 hours.
  • When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
  • While cake is warm, pour frosting over cake.
  • Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
  • Remove from heat.
  • Add pecans and pour immediately over warm cake.

Nutrition Facts : Calories 542.7, Fat 29.7, SaturatedFat 12.9, Cholesterol 94.7, Sodium 253.9, Carbohydrate 66, Fiber 1.4, Sugar 48, Protein 5.5

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