I baked this recipe in an 8″ round cake pan, a 4 1/2″ x 8 1/2″ loaf pan, and also was able to make 11 cupcakes. What If I Don’t Have the Right Size Pan to Bake My Cake? Although the full recipe is perfectly scaled to fit a 12 cup Bundt pan. ![]() You will be rewarded with a cake with a beautiful, even crumb rather than one that has little tunnels in it left by the sinking sugar pebbles. I use a medium strainer to do this, because a fine mesh strainer won’t allow even loose sugar crystals to pass through. ![]() To ensure these little pebbles don’t get in the batter and sink down to the bottom, I always sift my brown sugar, and you should, too. I was so pleased that Dixie Crystals sent me bags of brown sugar to bake with! No matter how high the quality of sugar–and I always use Dixie Crystals sugar–there will be little bits of sugar that are stuck together by molasses into little sugary pebbles. Please Make Sure To Sift Your Brown Sugar Then read on for some helpful tips and tricks about mixing the batter and decorating your finished cake (or cakes). Please watch the video included with the recipe showing me making 2 cakes at once using the creaming method, the same method used for making this cake.Īnd I promise you don’t have to make 2 cakes at once! It is moist and tender and wonderful.īefore I get to the recipe, I want to make sure you’ll have success making it. This cake has all the flavor of a brown sugar cinnamon Pop-Tart, but it’s so much better. I developed this brown sugar cinnamon version of my master pound cake recipe because I have always liked the idea of brown sugar cinnamon Pop-Tarts.īut then I’d eat one and it would be dry and stupid, and I’d be sad. ![]() 11.4 Recommended Products Brown Sugar-Cinnamon Pound Cake
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