Browned Butter Pound Cake with Caramel-Cashew Filling

Caramel syrup and cashews are perfect partners in the fabulous filling for a lovely layered cake.

  • prep time 25 min
  • total time 4 hr 25 min
  • ingredients 13
  • servings 12

Ingredients

Cake

3/4
cup butter, softened (do not use margarine)
1
cup packed brown sugar
1/4
cup granulated sugar
4
eggs
1
teaspoon vanilla
1 1/2
cups all-purpose flour
1/2
teaspoon baking powder
Dash of salt
1/4
cup milk

Caramel-Cashew Filling

2
packages (3 oz each) cream cheese, softened
1/2
cup caramel sundae syrup
1
cup whipping (heavy) cream
1
cup lightly salted cashew halves and pieces, coarsely chopped
  • 1 Heat oven to 325°F. Grease 9x5-inch loaf pan with shortening (do not spray with cooking spray); coat with flour. In 1-quart saucepan, heat 1/4 cup of the butter over medium heat 1 to 2 minutes, stirring constantly, until light golden brown (watch carefully because butter can burn easily). Immediately pour browned butter into large bowl. Cool 10 minutes.
  • 2 Add remaining 1/2 cup butter, the brown sugar and granulated sugar to browned butter. Beat with electric mixer on medium speed about 30 seconds or until well mixed. Add eggs. Beat on high speed 3 to 4 minutes, scraping bowl occasionally, until light and fluffy. Beat in vanilla.
  • 3 In small bowl, mix flour, baking powder and salt. Beat flour mixture alternately with milk into butter mixture on low speed, beating just until smooth after each addition. Pour into pan.
  • 4 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Run thin knife around edge of pan to loosen cake; remove cake from pan to wire rack. Cool completely, about 1 hour 30 minutes.
  • 5 Cut cake into 3 horizontal layers with a long serrated knife. (Cut top layer first, placing hand on top of cake and cutting from short end to short end, then carefully lift off layer; repeat for middle layer.) Place bottom layer on serving plate.
  • 6 In medium bowl, beat cream cheese and caramel sundae syrup with electric mixer on low speed until well blended. Gradually beat in whipping cream on low speed. Beat on high speed 1 to 2 minutes or until mixture thickens and soft peaks form. Fold in 3/4 cup of the cashews.
  • 7 Spread one-third of caramel mixture (about 1 cup) over bottom cake piece. Top with middle layer; spread with half of remaining caramel mixture (about 1 cup). Top with remaining layer of cake. Spread top of cake with remaining caramel mixture. Sprinkle remaining 1/4 cup cashews over top of cake. Cover loosely and refrigerate about 1 hour before serving. Store covered in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    490
    (
    Calories from Fat
    270),
    % Daily Value
    Total Fat
    30g
    30%
    (Saturated Fat
    14g,
    14%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    140mg
    140%;
    Sodium
    260mg
    260%;
    Total Carbohydrate
    48g
    48%
    (Dietary Fiber
    0g
    0%
      Sugars
    30g
    30%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved