Brown Sugar Cinnamon Pop-Tart Cake

1. Preheat your oven to 325 F and butter two standard size (9×5 or similar) loaf pans.

2. Into a medium sized bowl sift together the flour, baking powder and salt. Set aside.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

4. Pour a thin layer of batter into the prepared loaf pans. Place 2 Pop-Tarts in the batter right beside each other. The Pop-Tarts should overlap in the middle. Pour another layer of batter over the Pop-Tarts so you cannot see them at all. Place two more Pop-Tarts over the layer of batter. Pour another layer of batter over this second Pop-Tarts layer. Then place two more Pop-Tarts over that layer of batter, making your third and final layer. Top off with more batter until your loaf pan is about 3/4 full. You should have three Pop-Tarts on each side of the pan, making a total of 6 in the loaf.

5. Bake each loaf for 35 minutes in the 325 F preheated oven, then cover with foil and bake another 10-15 minutes or until cake springs back to the touch.

6. Remove cakes from oven, set the pans on a rack and poke holes all over the top of the cakes with a toothpick. I poked about 28 holes. And I went all the way down with the toothpick. When you are done making the holes, pour 1/4 of your can of sweetened condensed milk over the top of each. Let everything sink in before flipping the cakes out of the pan onto a cake stand.

7. Once the cakes have cooled enough. Flip your cakes onto a serving platter so the sweetened condensed milk side is face-down to your platter. Use the rest of the sweetened condensed milk to stripe the tops of your loaves. If you are only serving one loaf just stripe that one because the milk will absorb into the cake and while it tastes good it doesn’t look as pretty after an hour of sitting out.

8. Serve warm with ice cream. Enjoy!

The actual yellow cake portion of the recipe is adapted from Dave’s Yellow Cake Recipe.