Brown Sugar Caramel Loaf
FOR THE CAKE:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 large eggs, room temp
1 cup dark brown sugar, lightly packed
1 cup sour cream
1/2 cup canola oil
2 tablespoons milk
1 teaspoon vanilla extract
Caramel Glaze, recipe follows
DIRECTIONS:
Preheat oven to 325F. Grease a 9”x5”x3” loaf pan and dust with granulated sugar until fully coated; set aside.
Sift flour, baking powder, cinnamon, nutmeg and salt into a medium bowl and set aside.
In a separate large bowl, add the eggs, brown sugar, sour cream, oil, milk and vanilla extract. Whisk vigorously until smooth and well combined.
Stir in flour mixture just until combined, a few lumps in the batter are okay, don’t over mix.
Pour batter into prepared baking pan and bake about 52 minutes or until a toothpick comes out clean.
Remove pan to a wire rack and cool in pan 12 minutes. Invert onto a rack to finish cooling. Prepare the Caramel Glaze while cake cools. Using an icepick, poke holes over the top of cake and drizzle warm (not hot) caramel sauce over top and down the sides. Let glaze soak into cake about 30 minutes before storing tightly sealed. If desired, drizzle any remaining caramel over slices when serving.
Caramel Glaze:
4 tablespoons butter
1/2 cup lightly packed brown sugar
1/4 teaspoon of salt
1/2 cup heavy cream
1 teaspoon vanilla extract
Melt butter in a medium saucepan over medium-low heat. Add the brown sugar cook and stir constantly for 1 minute. Add the salt and cream; bring to a boil over medium heat. Continue cooking and stirring for 2 minutes. Remove from heat and stir in vanilla extract. Let cool slightly, then pour warm glaze (not hot) over cake.