Brown sugar pound cake – pure white bite

Why use brown sugar in pound cake?

Brown sugar contains molasses, which gives it a warm, caramel-like flavor that complements the buttery richness of pound cake. It also contributes a deeper golden hue, enriching the appearance of the cake as much as it tastes. 😋

Plus, a caramel glaze made with brown sugar adds a delicious twist. A perfect brown sugar caramel pound cake with a hint of butterscotch.

Materials needed

1. all-purpose flourMixed with baking powder, it’s the basis for a perfect pound cake with just the right amount of rise.
2. sugar – This cake gets its name because it primarily uses brown sugar, with only half a cup of granulated sugar added. If you want it to be less sweet, reduce the amount of sugar in the recipe by half.
3. dairy products – This pound cake requires butter and milk to give it the perfect crumb and rich buttery flavor.
4. egg It brings everything together and contributes to the classic pound cake texture.
5. vanilla extract Formulated as a flavor enhancer to bring out the sweet, buttery goodness. It also enhances its decadent aroma when baked and served.
6. toasted pecans – Pecans, an optional ingredient, add gorgeous texture and flavor to already beautiful baked goods.
7. Glaze ingredients – You will need butter, brown sugar, powdered sugar, heavy cream, and optional toasted pecans for the glaze.

How to make brown sugar pound cake

make a cake

• preheat Heat oven to 325°F (163°C). Next, grease and flour a 10-cup bundt pan thoroughly. You can also use nonstick cooking spray mixed with flour to make it easier to peel.
• cream Combine softened butter, brown sugar, and granulated sugar in a large mixing bowl and mix until light and fluffy, 4 to 5 minutes. (Photo 1)
• add eggs One at a time, whisking thoroughly after each addition to ensure they are fully incorporated. Add vanilla essence and mix well. (Photos 2-3)
• flour – In a separate bowl, mix together the flour, baking powder, and salt. (Photo 4)
• combine – Gradually mix in the dry ingredients and butter mixture, alternating with the whole milk. Start with dry ingredients and end with dry ingredients. Mix until just combined. Do not over mix. (Photo 5)
• nuts – If using toasted pecans, gently add them. Pour the cake batter into the prepared pan and spread it evenly with a spatula. (Photo 6)
• bake Bake for 50 to 60 minutes, or until a toothpick or cake tester inserted into the center comes out clean. (Photo 7)
• nice Place the cake in the pan for 10 minutes to firm up slightly, then transfer to a wire rack to cool completely. This will help the cake set and make it easier to remove from the mold. (Photo 8)

make the glaze

• caramel – Add the butter and sugar to the saucepan and cook over low heat for 2 minutes, stirring constantly. (Photo 9)
• fresh cream – Stir in 2 tablespoons of heavy cream and bring the mixture to a boil, stirring constantly. When it starts to boil, remove the pot from the heat. (Photo 10)
• powdered sugar – Stir in 2/3 cup powdered sugar until glaze is smooth and well combined. (Photo 11)
• serve – The cooled cake will set quickly, so quickly pour it on top and top with chopped pecans if desired. (Photo 12)

Recipe variations

1. brown sugar spice cake. Stir spices like cinnamon, nutmeg, or ginger (1 to 2 teaspoons) into the batter to add a warm, spiced flavor. This version is especially comfortable in autumn and winter.
2. go tropical. Stir the sweetened shredded coconut into the cup. Next, brush the top of the cake with a coconut glaze made by adding powdered sugar, coconut milk, and a few drops of coconut extract. 🥥
3. becomes chocolate-like. Stirring semisweet or dark chocolate chips into the cake batter before baking creates a fun contrast of flavors and textures.

tips and tricks

1. If the cake is browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
2. Make sure the ingredients are at room temperature to create a smooth batter and bake evenly.
3. Do not overmix the dough as it may become thick.
4. As an inexpensive hack, you can mix 1 tablespoon of molasses into a cup of granulated sugar.

How to prepare and store

Store in an airtight container at room temperature for up to 3 days. Alternatively, you can wrap the pound cake tightly in plastic wrap and store it in the refrigerator for up to a week. It can be frozen for 3 to 4 months. Thaw in the refrigerator or at room temperature before serving.

What goes well with brown sugar pound cake

This cake is the perfect way to end a special family meal. smothered turkey chops, green bean casseroleand colcannon (Irish mashed potatoes). Enjoy with a cup coffee and some homemade whipped creamand you can call me a happy camper. ☕️

More ridiculously delicious cake recipes you’ll want to try

1. lemon yogurt cake
2. coca cola cake
3. lemon sour cream pound cake
4. chocolate bundt cake
5. sweet potato pound cake

by Imma