Giant Brown Sugar Cinnamon Pop Tart #SundaySupper

Giant Brown Sugar Cinnamon Pop Tart

If this is fall, I can live with it … possibly forever.

We have had the nicest stretch of weather since I can literally remember over the past few weeks. Seriously, it is so, so nice out. Bright blue cloudless skies with that warm fall sunshine. Sundresses and sandals. Flowers and leafy green trees. Temperatures in the 70s.

Giant Brown Sugar Cinnamon Pop Tart

Mother Nature has really outdone herself. Now we just need to keep this up until next summer.

While old Mother Nature and I work that out, I’m stocking my kitchen and pantry with an odd mix of summer and fall foods. I’ll still pick peaches every day over apples, but I’m fully stocked on both Caramel Apple and Pumpkin Spice Oreos, as well as Key Lime Pie Oreos. My taste buds are confused, but I’m okay with it.

Giant Brown Sugar Cinnamon Pop Tart

I’m also pretty okay with this Giant Brown Sugar Cinnamon Pop Tart. It’s a nice way to ease into fall. It’s not full of apples and pumpkin, but it has that warm, spiced fall feeling going on.

I used some leftover pie crust to make this. You can do that, make a fresh batch or make an even bigger Pop Tart, or even buy pre made crust. The filling is easy to whip up, as is the frosting. So breakfast, or lunch, or dinner, or dessert – I’m not judging – will be ready in no time!

Giant Brown Sugar Cinnamon Pop Tart

Giant Brown Sugar Cinnamon Pop Tart

Giant Brown Sugar Cinnamon Pop Tart #SundaySupper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 giant pop tart


Pie crust – leftover, fresh, or store bought

¼ cup packed dark brown sugar

1 tablespoon cornstarch

2 teaspoons ground cinnamon

½ cup confectioners’ sugar

½ teaspoon ground cinnamon

1 tablespoon water


Preheat oven to 375 degrees F. Line a baking sheet with parchment.

Roll out your chilled pie crust to a roughly 8 by 6 inch rectangle. You can definitely make a bigger Pop Tart as well – just increase the filling and glaze amounts accordingly.

Stir together the cornstarch, 2 teaspoons cinnamon, and dark brown sugar until combined. Place evenly on one half of the crust rectangle, leaving a little boarder.

Fold the empty dough over and very firmly seal the edges with a fork. Bake immediately for about 20 minutes until golden brown or refrigerate for up to 2 days and bake when you’re ready.

Allow the Pop Tart to cool and then make the glaze. Stir together confectioners’ sugar, cinnamon, and water, adding more sugar or water as necessary until you achieve a thick, yet spreadable glaze. Pour glaze over the Pop Tart and enjoy.

Pop Tart may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 2 hours or a 350 degrees F oven for about 20 minutes.

Don’t forget to check out the other Sunday Supper dishes!

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:


Appetizers and Sides

Main Dishes

Desserts and Cocktails

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Brown Sugar Cookies

Brown Sugar Cookies

I’m not good at waiting.  But then again, are any of us?  Perhaps it’s a symptom of our instant gratification society.  If a text or email goes unanswered for five minutes we freak out, as though our world is going to end.  Really though, waiting has never been fun.

If you saw me sitting in doctors’ office waiting rooms you would think I’m being sent to a firing squad.  I shake like a leaf, rocking back and forth, and turn paler than my usual shade of ghostly white.  An inability to smile or focus on anything strikes as five minutes turn into ten and ten in thirty.  It’s even worse when no one else is in the office, as I can’t help but wonder what everyone is doing.

Brown Sugar Cookies

Brown Sugar Cookies

And then there’s waiting at home for the cable/phone/plumber/general home improvement guy.  They give you those nice two or three hour windows.  You hope they’ll get there toward the beginning of it.  But do they?  Of course not.  With thirty seconds to spare, just as your about to call and complain, a day wasted unnecessarily, the doorbell rings.

I don’t text, but I frequently communicate with people via telephone or email.  When I’m just staying in touch or contacting someone for fun, waiting in between conversations doesn’t bother me.  We’re all busy.  I get it.  I often take my time responding as well.  But when I’m trying to make plans or find out important information, I go crazy waiting.  It’s all I can talk or think about.  I often just make another call.  And, man, if I had a dollar for every time the person on the other end said they were just about to call me, I wouldn’t have to worry about money ever again.

Brown Sugar Cookies

I have kept you waiting way too long for these Brown Sugar Cookies.  I made them awhile ago and knew I’d post them, I just wasn’t sure when.  I pulled one out of the freezer for a treat last week and fell in love all over again.  I knew I had to post them ASAP!  The edges are crispy while the interiors stay super chewy.  The rich, slightly nutty flavor from the brown butter is perfectly accompanied by the sugar coating.  Plus, no chilling is required – no waiting to make . . . and eat these cookies!

Brown Sugar Cookies


Brown Sugar Cookies

Prep Time: PT20 M

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12-14 cookies


1 ¾ sticks unsalted butter

1 ¾ cups packed dark brown sugar

2 ¼ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon kosher salt

1 large egg, plus 1 large egg yolk

2 tablespoons pure vanilla extract

¼ cup granulated sugar, for topping

¼ cup dark brown sugar, for topping


Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.

In a medium saucepan, cook butter until it turns a deep amber color and smells nutty. This may take awhile, but do not walk away from it, as it can burn quickly. The butter will melt and then boil, continue to boil until it is brown and then immediately remove from the heat. Cool for 15 minutes.

In a medium bowl, stir together flour, baking soda, baking powder, and salt

In a large bowl, combine cooled brown butter and sugar until fully incorporated. A hand or stand mixer would also work, but this is easy to do by hand. Add the egg and egg yolk and mix until light and fluffy. Stir in the vanilla before adding the flour mixture and stirring until just combined.

In a small bowl, combine remaining sugars for topping.

Using a regular sized ice cream scoop, scoop batter and form it into a ball. Roll each ball in the sugar mixture so it is completely coated. Place on 1 of the prepared baking sheets. Continue until all the cookies have been formed, leaving as much space as possible between the cookies.

Bake for 15-18 minutes until cookies have spread and are beginning to set. Cookies may be served warm or at room temperature. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.


Recipe adapted from Joanne Eats Well With Others

Penuche Fudge #SundaySupper

Penuche Fudge

Candy, candy canes, candy corns, and syrup.  Those are Buddy the Elf’s favorite food groups.  I have to admit, they sound pretty good to me.  Who needs a balanced diet?  I often joke sugar is at the bottom of my food pyramid, but in all seriousness I love both healthy foods and sweet treats.  It’s all about balance and moderation.

With all the sugary goodness, it’s no wonder Elf is one of my favorite holiday movies.  It’s just not Christmas without Elf, A Charlie Brown Christmas, and Love Actually.  What makes Elf so great is that it’s funny . . . no . . . hilarious, while still being moving and heartfelt.  So many Christmas movies are rather depressing, but not Elf.  Maybe one day there’ll be an Elf 2!

Penuche Fudge

Penuche Fudge

Just a few weeks ago, I was lucky enough to see Elf the Musical.  It wasn’t quite as good as the movie, but it was still a fun night out and a good show.  Like the movie, it was funny and uplifting.  The original songs were all quite catchy, and they actors were so talented!  I don’t know how they perform eight shows a week.  One would be tough for me.  My arms got tired mixing blondie dough the other day!

While my four main food groups may not be the same as Buddy’s, we both share a deep love of sweets.  I know Buddy would devour this Penuche Fudge.  It’s a rich, brown sugar candy that’s perfect for the holidays.  There’s enough to share and give as gifts.  Plus, it’s gluten free!  It has a slightly grainy texture when you first bite into it that quickly dissolves in your mouth into sweet goodness.  There is some complexity from the brown sugar, but this is a very sweet, rich dessert.  Just what I’m craving this time of year as I sit down for another viewing of Elf!

Penuche Fudge

Penuche Fudge

Penuche Fudge #SundaySupper

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 64 pieces


2 ½ cups packed light brown sugar

2 ½ cups granulated sugar

1 ¼ cups milk (I used almond milk, but any will work)

1 stick unsalted butter

½ teaspoon kosher salt

2 teaspoons pure vanilla extract


Line an 8 inch square pan with parchment paper, leaving overhang for easy removal later.

In a large saucepan, combine sugars, milk, butter, and salt. Cook over medium heat, stirring constantly until the mixture reaches 236 degrees F on a candy thermometer. This will take awhile and the mixture will bubble a lot during cooking. Be careful!

Once the mixture has reached 236, remove it from the heat and either pour it into the bowl of a stand mixer or a heatproof bowl and beat it with a hand mixer. Either way, increase the speed slowly until it is on medium-high. Beat until the mixture has thickened and lightened in color, 5-10 minutes. Add vanilla extract and beat for 1 additional minute.

Spread mixture into prepared pan and smooth the top. Refrigerate at least 2 hours before cutting into squares. Fudge may be stored in an airtight container at room temperature for up to 1 week.


Fudge needs an additional two hours to set in the refrigerator!

Recipe adapted from Food Babbles

Don’t forget to check out the other Sunday Supper dishes!

Party Appetizers & Snacks:

Oven-Roasted Applesauce Scented with Rosemary & Vanilla-Inspired by the song
“Christmas in the Trenches”Shockingly Delicious
Roasted Chestnuts Inspired by the movie “The Christmas Song”Food Lust People Love
A Popcorn Trio
Inspired by the song “Let it Snow” Hot Momma’s Kitchen Chaos
Chai Tea Abominable Snow Buddies Inspired by the movie “Rudolph”Cupcakes & Kale Chips
Raisin Bran Muffins for a Crowd Inspired by the movie
“National Lampoon’s Christmas Vacation” In The Kitchen With Audrey and Maurene
Icicle Candy and Reindeer Snacks Inspired by the movie “Snow”Treats & Trinkets
A Christmas Carol Plum Pudding Inspired by the movie “A Christmas Carol”No One Likes Crumbley Cookies
Yukon Mashed Potato Cakes Inspired by the movie “Rudolph” Cookin’ Mimi
Christmas Pudding Inspired by the song “Over the River and Through the Woods” A Kitchen Hoor
Pumpkin Pudding Inspired by the movie “Nightmare Before Christmas” Basic N Delicious
Elf-Inspired Christmas “Grams”
Inspired by the movie “Elf” MarocMama
Inspired by the movie “The Nutcracker”Happy Baking Days
Chai Spiced Roasted Nuts
Inspired by the song “Chestnuts Roasting on an Open Fire” – Take A Bite Out of Boca

Festive Main Dishes

Maple Syrup Spaghetti– Inspired by the movie “Elf”- Momma’s Meals
Who Hash Inspired by the movie “How The Grinch Stole Christmas”girlichef
Ginger Orange Glazed Cornish Hens Inspired by the song “The 12 Days of Christmas”Sue’s Nutrition Buzz
NY Hot Dog with Sabrett-style Onion Sauce Inspired by the movie “Die Hard” Small Wallet, Big Appetite
Classic Caesar Salad Inspired by the movie “The Santa Clause”The Little Ferraro Kitchen
Individuals Meatloaves & Horseradish Mashed Potatoes for Mommy’s Little Piggies – Inspired by the movie
“A Christmas Story”The Not So Cheesy Kitchen
Christmas Waffles Inspired by the TV special “A Claymation Christmas Celebration”Curious Cuisiniere
Filthy Animal Pizza
Inspired by the movie “Home Alone”Foxes Love Lemons
Chicken Orzo Soup
Inspired by the song “12 Days of Christmas” Family Foodie
Brandied Candied Sweet Potatoes
Inspired by the song “Christmas Is The Time To Say ‘I Love You’ ” –
Cindy’s Recipes and Writings

Sweet Holiday Treats:

Gin and Tonic Cupcakes Inspired by Adam Sandler’s ” The Chanukah Song” The Girl In The Little Red Kitchen
Chocolate Chip Shortbread Bars Inspired by the movie “Love Actually”Magnolia Days
Gingerbread Marshmallows Inspired by the song “Marshmallow World”Jane’s Adventures in Dinner
Hazelnut Chocolate Chip Cookies Inspired by the movie “The Gremlins”Killer Bunnies, Inc
White Chocolate Peppermint Fudge Inspired by the song “I’m Dreaming of a White Christmas”Alida’s Kitchen
Snowball Cookies – Inspired by the movie “White Christmas”The Foodie Army Wife
Penuche Fudge
Inspired by the movie “Elf” Pies and Plots
Hot Chocolate Cookies
Inspired by the movie “Santa Clause” Mess Makes Food
South Pacific Coconut Tres Leche Cake
Inspired by the movie “South Pacific”The Ninja Baker
Cookies & Cream Fudge
Inspired by the movie “Elf”The Messy Baker

Cozy Drinks:

Toasted Coconut Hot Cocoa Inspired by the song “Let It Snow”Chocolate Moosey
The Christmas Gram Inspired by the movie “Elf”An Appealing Plan
Eggnog Hot Chocolate Inspired by the movie “National Lampoons Christmas Vacation” Peanut Butter and Peppers
Vermont Hot Cocoa
Inspired by the movie “White Christmas”Kudos Kitchen By Renee
Spiked Hot Chocolate Peppermint Ice Cream Floats
Inspired by the song “Holly Jolly Christmas “NeighborFood

This is Christmas; Wine Pairings for Holiday Themed#SundaySupper RecipesENOFYLZ Wine Blog

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Brown Sugar Caramels

Brown Sugar Caramels

I’m not a baseball fan.  I can watch a football game and be moderately entertained, but put baseball on the TV and I will either fall asleep or die of boredom.  It’s not my thing.  I’ve been to one game and it certainly didn’t help.  It was a stifling hot July Fourth . . . until the skies opened up and it poured rain.  Needless to say there won’t be any more baseball games in my future.

But October does something to me.  While baseball won’t fully occupy my TV unless the Tigers are about to win the World Series, I don’t mind casually having it on in the background while I write or cook.  I like hearing Joe Buck call the games (he’s actually one of my favorite parts of watching both baseball and football games!).  Since the Tigers are playing in the post season, it’s even more interesting.  Detroit could use some good news in the form of a national championship.

Brown Sugar Caramels

Brown Sugar Caramels

I remember in particular the magic of the 2001 World Series after 9/11.  I was twelve, in sixth grade, and stayed up way too late with Mom, watching the games, cheering for the Yankees as though I had been a lifelong fan.  It was really something.  Even if I am not watching the games closely, I’m hoping the Tigers can work some magic of their own!

While I cheer, I need something to eat.  These Brown Sugar Caramels did just the trick.  Their smooth and creamy texture makes me feel all warm and fuzzy inside, combating the yucky fall chill in the air.  The complex flavor of these will keep your taste buds interested, especially with a hint of sea salt.  They are very gooey, but I think that makes them taste even better!  Plus these are pretty easy to make as caramels go and are gluten free!

Brown Sugar Caramels

Brown Sugar Caramels

Brown Sugar Caramels

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 64 caramels


1 ½ sticks unsalted butter

1 cup light corn syrup

2 ¼ cups packed dark brown sugar

1 cup heavy cream

1 tablespoon fresh lemon juice

½ cup water

1 tablespoon pure vanilla extract

Maldon Sea Salt for sprinkling


Line an 8 in square pan with parchment, leaving overhang for easy removal later.

In a 5-6 quart saucepan, combine butter, corn syrup, brown sugar, cream, lemon juice, and water over medium heat. Stir frequently until the butter is melted and the sugar is dissolved. Bring the mixture to a simmer and insert a candy thermometer. Cook, stirring occasionally, until the mixture is golden brown and reaches 240-245 degrees on the candy thermometer.

Remove from the heat and carefully pour the caramel into the prepared pan, as it will be extremely hot. Sprinkle with sea salt. Cool the caramels at room temperature for about half an hour before placing in the refrigerator to cool and solidify completely, at least 2 hours.

Once cool, cut the caramels into 1 inch pieces and wrap in parchment or wax paper. Store in a zipper bag in the refrigerator for up to 2 weeks.


Recipe adapted from My Recipes

Salted Caramel Cupcakes

Caramel Cupcake

When it comes to the cake versus cupcake debate, I fall squarely on the side of cake.  There’s nothing better than a thick, towering slice with alternating layers of moist, fluffy cake and filling ranging from fruity jam to tart lemon curd to silky frosting, all surrounded by that same silky smooth, sweet frosting and possibly some sort of accent like nuts or graham cracker crumbs.

I love that my piece can be as big or as small as I want, that the rest of the cake is there staring at me inviting me to take another bite or two or freeze the rest for another day.  The combinations of cake, filling, and frosting are nearly endless as my fork works its way around the plate finding the perfect bite.  A piece of cake is typically larger than a cupcake and takes longer to eat, which is never a bad thing in my mind; savoring each bite is the best part about eating.

Unbaked Cupcakes

But sometimes I don’t feel like making a layer cake, an endeavor that can take the better part of the day.  And sometimes I want my own little treat that I don’t have to share with anyone.  My own little portion controlled treat, still with cake, frosting, and filling.  Of course when there’s extra insanely creamy and flavorful caramel Italian buttercream portion control kind of goes out the window.  When this happens, I make cupcakes.


Stuffed Cupcakes

These still took a few hours to make and assemble, but when I tell you they’re worth it, I really mean it.  They start with a super moist, not too sweet brown sugar cupcake with a flavor and texture reminiscent of pound cake.  They are one of the best cupcakes I’ve eaten.  Then I hollowed out the middles, because what’s a cupcake without a filling, and filled the hole to the top with some more of that killer Caramel Sauce from a few posts ago.  Some of the caramel soaks in, some of it stays in the center, some oozes out when the middle is replaced.  It is all pure caramel soaked goodness and more is definitely better.

Caramel Cupcakes

Caramel Cupcakes

But they needed a heaping helping of frosting.  I’m not a fan of the gritty texture and hyper sweet traditional buttercream, instead favoring the silky smooth and not too sweet Italian meringue buttercream. While it does require a candy thermometer and stand mixer to make, with a little patience and attention, it is quite easy to whip up and will become your favorite frosting too.  And oh yeah, I added some caramel to it!  The end result was the creamiest frosting ever with a hint of caramel flavor.  The whole cupcake was topped with a little Maldon Sea Salt for complexity and the rest is baking history.

Give these decadent, caramel-y cupcakes a try to celebrate the last post of Caramel Week and remember there will still be many more caramel recipes to come.

Caramel Cupcakes

5.0 from 4 reviews
Salted Caramel Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Cupcakes
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 stick unsalted butter, room temperature
  • 1 cup plus 2 tablespoons packed light brown sugar
  • 2 large eggs, room temperature (20-30 mins out of refrigerator)
  • 2 teaspoons pure vanilla extract
  • ½ cup plus 2 tablespoons buttermilk, room temperature (20-30 mins out of refrigerator)
  • Filling
  • About ½ cup Caramel Sauce
  • Frosting
  • 1 ½ cups granulated sugar
  • ½ cup water
  • 6 large egg whites, room temperature (15-20 minutes out of refrigerator)
  • ¾ teaspoon cream of tartar
  • 4 sticks unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup Caramel Sauce
  • 1 teaspoon Maldon Sea Salt, for topping
  1. Preheat oven to 325 degrees F. Line a cupcake tin with paper liners. I love the ones from Sur La Table.
  2. Make the cupcakes. In a medium bowl, stir together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar using a hand or stand mixer on medium for 3-5 minutes until light and fluffy. I used a hand mixer. Add the eggs one at a time, being sure each is incorporated before adding another. Add vanilla. Mix to combine and scrape down bowl as necessary.
  4. Add the flour mixture and buttermilk to the butter mixture, alternating the two, beginning and ending with the flour. I did three installments of flour and two of buttermilk. Using a regular sized ice cream scoop, scoop batter into prepared muffin tin, filling the liners ¾ full to completely full. Divide any remaining batter among liners.
  5. Bake for 20-25 minutes until a toothpick inserted in the center of the cupcakes comes out with only a few moist crumbs. Cool cupcakes in pan for about 20 minutes before removing and placing on wire rack to cool completely.
  6. Once cool, use a small paring knife to hollow out the middle of the cupcake. This can really be as big and deep as you like, just make sure not to go all the way to the edge or bottom so you leave enough cupcake intact to hold its shape. Fill the center of the cupcakes with caramel. Replace the middle of the cake. Some caramel will ooze out; that is okay.
  7. Make the frosting. In a medium saucepan, combine sugar and water over medium heat, stirring frequently until the sugar is completely dissolved. Once this happens, stop stirring, attach a candy thermometer to the side of the pan, and allow the mixture to come to 238 degrees F on the thermometer. In the meantime, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high until foamy. Once foamy, add the cream of tartar and continue beating on medium-high until stiff peaks form. Be sure not to overwhip the egg whites or they will become dry.
  8. Once the eggs are whipped and the syrup is at 238, turn the eggs to medium-low, immediately remove the syrup from the heat, and begin slowly and steadily drizzling it into the eggs. If the syrup is ready before the eggs, it can be turned down or removed from the heat while the eggs finish, before being replaced on the heat to bring to temperature. If the eggs are ready before the syrup, stop mixing them until the syrup is almost ready. Turn them back to medium-high briefly before turning them back down and adding the syrup.
  9. Once the syrup has all been added, turn the mixer back to medium and beat the frosting (what is basically marshmallow crème and is delectable all by itself) for 10-13 minutes until the bottom of the bowl is barely warm or at room temperature. It is important for it to not be too warm or the next step will not work.
  10. Once cooled, add the butter a couple tablespoons at a time, allowing each addition to incorporate before adding another. Scrape down the bowl occasionally. Once all the butter is incorporated add the vanilla and mix to combine. With the mixer running on low, add the caramel. Mix until just combined. Remove the bowl from the mixer and mix briefly by hand to make sure there are no clumps of butter. If the frosting is a bit soupy (because it was too warm when the butter was added) stick it in the refrigerator for 10-15 minutes, beat it again with the stand mixer, and it should come together.
  11. Using a piping bag, or a zipper bag with the corner cut off (which is what I did), frost the cupcakes with a generous amount of frosting. Drizzle with additional caramel if desired and top with salt for an extra hit of flavor.
  12. Cupcakes may be stored for 1 day at room temperature (this is really how they are best). Store in the refrigerator overnight, but bring to room temperature before serving. They may also be frozen for up to 3 months, wrapped in plastic and foil and placed in a zipper bag. Thaw for several hours at room temperature.

Cupcake recipe adapted from Sprinkle Bakes

Frosting recipe adapted from Tyler Florence


Brown Sugar Walnut Pound Cake

Pound Cake

I’ve been a fan of Martha Stewart since I can remember.  Any time I was on vacation or home sick from school (more often than one might think), it was a treat to tune into Martha Stewart Living at 10 am.  I’d relish in watching Martha and her guests craft, organize, and mostly cook.  I’ve never been very into crafts.  And while I am focusing much more of my energy on being super organized, I’ve always been pretty much mesmerized by cooking and baking on television, especially if it was Martha behind the stove.

Even when Martha was dealing with her controversy, I remained a fan.  I followed Martha’s trial carefully and even wrote a research paper somewhere along the way about it.  I still think she was a scapegoat or victim of circumstance but that’s neither here nor there.  When Martha was back on TV with The Martha Stewart Show, I was thrilled.  I’ve never missed an episode.  It’s brought countless smiles to my face on good days and bad, inspired me in the kitchen and in life, and has led me to make some pretty outstanding recipes.

Batter Close Up

Unbaked Cakes

I’m sad that her show is over now without even a special celebration episode (come on, Hallmark Channel!), but I’m looking forward to the next great thing, and there will be many more great things, from Martha.  While I love the Food Network and all the personalities there, it is perhaps mostly Martha who has inspired me.  She loved cooking and crafting, worked hard at it, and somehow turned it into this empire.  I look up to her, and though I have different goals and dreams in life, I hope I can turn them into a reality.  I’ll save the empire building for until I have more than 80 followers on Twitter and a few hundred visits a day to my blog.

Martha has showed me that dreams come true.  She has even rebuilt her empire and is still incredibly successful.  If she can do all that she has, surely I can keep working and have my novels published and more visitors to my blog.  I’ll be a fan of Martha forever, because knowing all that she has done gives me hope each day that my time is just around the corner.

Pound Cake

One of the best things about Martha is that she is truly insanely talented.  This Brown Sugar Walnut Pound Cake is just another example.  I’ve wanted to make it for years.  It’s the first time I’ve made pound cake and perhaps the first time I’ve had it since my last slice of Entenmann’s years and years ago.

The cake takes way longer to bake than the directions state, but that’s okay because the end result is stellar.  The exterior becomes a deep golden brown and is kind of hard and crusty; this makes the perfect foil to the rich, dense, incredibly moist interior with the flavor of a traditional pound cake amped up with tons of dark brown sugar and the crunch of toasted walnuts, which I left in relatively large pieces.  I’m glad I did that because they really add texture and character to the cake.

Pound Cake

Slice of Pound Cake

But as much as I love the cake, it’s the sauce that is the star and makes it completely craveable over and over again.  I will include the full sauce recipe below, but I only made a quarter of it since I knew most of the cake was headed for the freezer; I also left out the heavy cream with great success, so I would highly recommend leaving it out.  I will be making the sauce again and again every time I pull a piece of this out of the freezer or for anything else I can think to put it on.

This recipe is just another reason I love Martha Stewart.  I hope she’d like my blog and think I’m headed somewhere wonderful if she ever gets the chance to look.

Pound Cake

5.0 from 4 reviews
Brown Sugar Walnut Pound Cake
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • Cake
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 4 sticks unsalted butter, room temperature, plus more for pans
  • 2 cups packed dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 9 large eggs, room temperature (about 30 minutes out of refrigerator) and lightly beaten
  • 2 cups walnuts, toasted and coarsely chopped
  • Sauce
  • 1 cup pure maple syrup (I used Blis and it was AMAZING!)
  • 1 cup packed light brown sugar
  • 1 stick unsalted butter
  • ½ teaspoon kosher salt
  • ¼ cup heavy cream (optional, I would leave it out)
  • 2-3 sliced peaches
  1. Preheat oven to 325 degrees F. Butter 2 5 by 9 inch loaf pans.
  2. Make the cake. In a medium bowl stir together flour and salt.
  3. In a large bowl, cream butter and sugar using a hand or stand mixer on high until pale and fluffy, about 8 minutes. Scrape down bowl as necessary. Reduce speed to medium before adding vanilla. With mixer continuing to run on medium, add eggs in 4 installments, mixing after each addition. Reduce speed to low before adding flour in 4 installments. Mix until just incorporated. Finishing mixing by hand will likely be necessary. Fold in walnuts by hand.
  4. Divide batter between prepared pans. Smooth with a spatula to make sure they are even on top. Bake about 70-80 minutes, until a toothpick comes out with only a few moist crumbs, rotating halfway through if necessary. It took a full 80 minutes for my cakes to cook. Cool in pans about 30 minutes. Remove from pans to cool on wire racks completely.
  5. Make the sauce. In a medium saucepan combine maple syrup, sugar, butter, and salt. Cook over medium-high, stirring frequently until the sugar dissolves and the mixture comes to a boil. Boil for 2 minutes. If using cream stir it in and bring back to a boil. Remove the mixture from the heat and add the peaches. Allow to cool and thicken for 5 minutes.
  6. Cake may be stored at room temperature for 1 day or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours for a whole cake, or 1 hour for a slice. Thaw whole cakes in 325 degree F oven for about 30 minutes, or slices, wrapped in parchment for 10 minutes. The sauce should not be stored or frozen, but that’s just an excuse to make it again.
Recipe adapted from Martha Stewart Living, July 2009



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