I picked up another cake book a week ago! Imagine that, me the cakebaker with another cake book! LOL!! It’s a Betty Crocker Cupcakes and Cakes book. The cover is what caught my eye, it has a tye-dye cupcake! I had to make those cupcakes!! I made 48 of them for the mission’s “March To End Hunger” last Saturday. What a great event that was!! Thank you so much to all the Angel Bakers for all the beautiful cupcakes we ended up with 349 standard size and 84 mini cupcakes! WOW!! I hope we can be a part of this event next year!!
I made another cake from this book for our church’s life group. It was so yummy, everyone loved it!!
Brown Sugar Bundt Cake:
2-1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1-1/2 cups packed light brown sugar
3/4 cup granulated sugar
1 cup butter, softened, (2 sticks) 8 oz.
4 large eggs, at room temperature
2 tsp. vanilla
3/4 cup whole milk
Buttery Brown Sugar Sauce:
1 cup butter (2 sticks) 8 oz.
1/2 cup packed light brown sugar
2 tbsp. whole milk
1 tbsp. light corn syrup
1 tsp. vanilla
Heat oven to 350 degrees. Grease and flour a 12-cup bundt cake pan, and place in the refrigerator until ready to use. In a medium bowl, mix flour, baking powder and salt; set aside. In a large bowl, beat 1-1/2 cups brown sugar, the granulated sugar, and butter with electric mixer on low-speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, until light and fluffy. Add eggs, one at a time, beating well after each. Add the 2 teaspoons vanilla. On low-speed, alternately add flour mixture with the 3/4 cup milk. Pour into prepared pan. Bake for 45-50 minutes or until a toothpick comes out clean. Cool 10 minutes. Remove from pan to serving plate. To make sauce, place all sauce ingredients expect vanilla in a 2-quart saucepan and on medium high heat bring to boil, stirring constantly. Boil and stir 2 minutes. Cool to room temperature. Stir in 1 teaspoon vanilla. Serve over with cake.
Well that’s it for today everyone!
Until next time..