CONTEST-WINNING BROWN SUGAR ANGEL FOOD CAKE
Brown sugar makes this moist, tender angel food cake delicious and different. Chunks of chopped toffee give its fluffy frosting some snap. The cake's lovely with a hot cup of coffee.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1 cup brown sugar and flour together twice; set aside., Place oven rack in lowest position. Preheat oven to 350°. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining brown sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 25-30 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake to a serving plate., For toffee, line a 13x9-in. baking pan with foil; grease the foil with 1 teaspoon butter. Sprinkle pecans into prepared pan; set aside., In a small heavy saucepan over medium-low heat, bring brown sugar and remaining butter to a boil, stirring constantly. Cover and cook 2 minutes. Cook and stir with a clean spoon until a candy thermometer reads 300° (hard-crack stage). Immediately pour into prepared pan. Sprinkle with chips; spread with a knife when melted. Refrigerate for about 1 hour or until set., Frost cake with whipped topping. Finely chop half of the toffee; press onto cake. Serve with remaining toffee if desired. Store leftover toffee in an airtight container.
Nutrition Facts : Calories 349 calories, Fat 15g fat (9g saturated fat), Cholesterol 15mg cholesterol, Sodium 167mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
BURNT SUGAR CAKE (BETTY CROCKER: CIRCA 1956)
This recipe is in response to a request for the Betty Crocker (1950-1960) version of the cake. I have tried to retain the authenticity of the period, hence the repetition of the ingredient amounts throughout the recipe. I hope you enjoy it. Mom used to make this one sometimes too!
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 18 serving(s)
Number Of Ingredients 18
Steps:
- Syrup: To make syrup first caramelize the 1/2 cup sugar in a heavy skillet over low heat until clear and medium brown, shaking pan gently to keep from burning.
- Remove from heat.
- Add slowly, stirring constantly, 1/2 cup boiling water.
- Stir over low heat until lumps are dissolved.
- Measure and add water to make 1 cup liquid.
- Cool.
- Cake: Sift together into bowl, 2 1/4 cups sifted Softasilk flour, 1 cup sugar, 3 teaspoons baking powder and 1 teaspoon salt.
- Add 1/2 cup soft shortening and 2/3 cup cooled caramel-water mixture.
- Beat 2 minutes.
- Add remaining 1/3 cup cooled caramel-water mixture, 2 eggs and 1 teaspoon vanilla.
- Beat 2 more minutes.
- Pour into greased and floured pans (2 8-inch pans, or 2 9-inch pans, or 1 9 X 13 oblong pan).
- Makes a small cake.
- Bake until cake tests done.
- Cool.
- Finish with Creamy Burnt Sugar Icing.
- Preheat 350°F (moderate oven) 8-inch layers 30-35 minutes 9-inch layers 25-30 minutes oblong 9 X 13 35-40 minutes.
- Creamy Burnt Sugar Icing: First make another caramel sugar-water mixture following directions in recipe above.
- Caramelize 1/2 cup sugar.
- Add 1/4 cup boiling water.
- DO NOT ADD any more water!
- Melt in saucepan 1/2 cup shortening (part butter).
- Remove from heat and add 2 1/2 tablespoons Softasilk flour and 1/4 teaspoon salt.
- Stir in slowly caramel-water mixture.
- Bring to boil stirring constantly.
- Boil 1 minute.
- If mixture curdles, do not be alarmed.
- Remove from heat.
- Beat in alternately, 3 cups sifted confectioners' sugar and about 3 tablespoons water.
- Set saucepan in bowl of cold water.
- Beat until consistency to spread.
- Stir in 1/2 teaspoon vanilla.
- If it becomes too thick to spread, add a little water.
Nutrition Facts : Calories 273.9, Fat 11.9, SaturatedFat 3, Cholesterol 23.5, Sodium 230.3, Carbohydrate 42.4, Sugar 41.9, Protein 0.7
HEIRLOOM PINEAPPLE UPSIDE DOWN CAKE
I have been making this recipe for 25+ years but it is actually from the 1920's. This is an unusual cake and should be cooked in a cast iron skillet. The batter isn't like an angel food cake, at all. It is crunchy on the outside but chewy. Not light and fluffy like most people are used to. And it is very beautiful. And very rich.
Provided by Pot Scrubber
Categories Dessert
Time 1h
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Melt butter in bottom of a 9 or 10 inch cast iron skillet by either placing it in the oven or melting on the stove top over low heat. Don't let it brown.
- Cover melted butter with brown sugar spreading in an even layer.
- Put one slice of drained pineapple in the center and cut the other rings in half. Arrange the rest of the pineapple halves like a spoked wheel -- rounded edges facing the same way. You may have a few unused pieces.
- Fill spaces with nuts and candied cherries if you have them. (The cherries are pretty and I use them when I have them. The walnuts I think are great in this recipe so use them unless there is an allergy problem.).
- Make batter as directed below and pour over all.
- Bake for about 30 minutes, then check every five minutes until a toothpick inserted in the center comes out clean.
- When done, run a knife around the edge to separate cake well from the edge of the skillet. Very important. You do not want that cake to stick when you try to flip it over.
- Let cool for a few minutes (just a few -- the cake can't set and cool or it will "glue" itself to the pan) so the syrup isn't like molten lava. While wearing kitchen mitts and long sleeves, (this stuff is hot and you do NOT want to splash any on you) place a large plate on top of the skillet and then in one smooth motion invert skillet and dump cake onto the plate.
- Allow to cool for about an hour and serve very warm.
- Make batter-------------------------------.
- Beat 4 egg yolks and sugar and pineapple juice until light.
- Sift flour and baking powder and fold into the egg/sugar mixture 1/3 cup at a time.
- Fold in 4 stiffly beaten egg whites.
Nutrition Facts : Calories 555.6, Fat 14.2, SaturatedFat 8.1, Cholesterol 123.5, Sodium 199.3, Carbohydrate 105.6, Fiber 1.9, Sugar 89.3, Protein 5.5
CHUNKY APPLE CAKE
After taste testing apple cake recipes, I've found this particular recipe the best. Full of old-world comfort, the yummy brown sugar sauce really makes the cake special. For a festive occasion, top with a dollop of whipped cream. -Debi Benson, Bakersfield, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream the butter, sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined., Spread into a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving., Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.
Nutrition Facts : Calories 339 calories, Fat 13g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 209mg sodium, Carbohydrate 54g carbohydrate (39g sugars, Fiber 2g fiber), Protein 3g protein.
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