Brown Sugar Cake
This recipe comes from a time when I used to work in Manhattan in 2007 and I would read those free subway newspapers on my way back home. In order to de stress I loved reading some of the most ridiculous stories and trashy gossip, extremely mindless.
But one day this newspaper published this recipe and it was the best thing ever.
I have adjusted the recipe over the years and I have also added Frangelico liqueur which puts this cake over the top.
This isn’t a light cake and it should be enjoyed in thin slivers with vanilla bean ice cream, a sprinkle of cinnamon or with warm rum.
Save this for a cold day, upcoming holidays, or when you have had a terrible day.
3 sticks of butter
1 lb box of dark brown sugar
1/2 cup of white sugar
3 cups of flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of milk
2 tablespoons of frangelico liqueur
Bake the cake in a buttered and floured bundt pan in the oven at 350 F degrees for about 60 minutes or until an inserted toothpick comes out clean. Invert the cake on a cooling rack and set it aside to cool.
Frangelico Caramel Glaze
1 stick of butter
1 cup of brown sugar
1/2 cup of evaporated milk
1 lb box of powdered confectionary sugar
1 tablespoon of Frangelico liqueur
For the caramel glaze in a medium sized pot melt the butter and sugar on medium low heat and whisk it together gently until it comes together. Add in the evaporated milk slowly and whisk it together then add in the liqueur.
Turn the heat to low and make sure you have your immersion blender ready along with the powdered sugar.
Remove the the caramel from the heat and add in the powdered sugar. Blend the the glaze until smooth and no clumps remain. You can also sift the powdered sugar before adding it to the caramel to reduce clumping. Place the glaze back on low heat stirring occasionally until ready to put it on top of the cake. Pour the glaze quickly ensuring even coverage. YUM!!
Music: Good Morning by Amine Maxwell