brown sugar cake

Reminiscent of a pound cake, this delicious cake is flavored with brown sugar, vanilla and buttermilk for a little tang.  It&#39;s perfect for dessert or even a breakfast treat.

Brown Sugar Cake

all-purpose flour

Baking Soda

salt

Brown Sugar (packed)

Sugar

Butter (softened)

Eggs (at room temperature)

Vanilla Extract

Buttermilk (at room temperature)

butter ((3/4 cup))

brown sugar packed (packed)

milk

vanilla extract

Preheat oven to 350°F/176°C. Generously grease and flour a 12-cup capacity Bundt Cake pan (measuring about 10 inches in diameter) and set aside.

In a large bowl, mix together the flour, baking soda, and salt.  Set aside.

In a large bowl or mixer, cream together the butter, brown sugar, and Granulated sugar until light and fluffy. (around 3 minutes is perfect) 

In a separate bowl combine the wet ingredients.

Add a third of the flour to the creamed butter mixture to a third of the egg mixture, Mix until combined and repeat with another third of each then fold the remaining flour and egg mixture by hand until fully incorporated, scraping off the bottom of the bowl to ensure all the ingredients are fully combined. The batter will be quite thick.

Bake for 55 - 65 minutes, or until a cake tester comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

For the cake:

Melt butter in a medium saucepan over medium-low heat. Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can&#039;t see any separated butter in the mixture). Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.

Add the milk and vanilla. Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.

Remove from heat and set aside to cool. The longer it cools, the thicker it becomes. When it&#039;s at your desired consistency, drizzle over the cooled cake and serve.

For the glaze:

This Bourbon-Apple Butter Wedding Cake is perfect for a fall gathering or an intimate autumn wedding. Layers of brown sugar cake are soaked with tongue-tingling bourbon and layered with Swiss meringue buttercream.The cake batter requires a large standing mixer (6-8 quart bowl) for mixing. If you don’t have one, the recipe can be halved and made twice for a more manageable batter quantity. I suggest making the cake layers a day ahead of assembly. Stack them between sheets of parchment and cover them in plastic wrap. The next day the cakes will be soft and the crumb will be well set. Prepared spiced apple butter is used in this recipe, and can be found in the jams and jellies section at the grocery store. Yields one 8-inch layer cake, 4 layers tall, about 28 wedding slice-size servings.

Bourbon-Apple Butter Cake for a Small Autumn Wedding

unsalted butter (softened)

brown sugar (packed)

molasses

eggs

vanilla bean paste

baking soda

sour cream

bourbon (I used Four Roses)

sugar

water

bourbon

Swiss meringue buttercream and filling

tsp salt

apple butter

dark blue candy melts (finely chopped)

heavy cream

Edible gold leaf (4 small sheets)

blemish-free red pear

rosemary

thyme

cape gooseberries

White food safe flowers (such as organic roses)

Preheat oven to 325 degrees. Grease four 8-inch round cake pans with flour-based baking spray (or grease pans and line bottoms with parchment).

In the bowl of an electric stand mixer, beat together butter and brown sugar until light and fluffy, about 3-5 minutes. Add the molasses and beat until incorporated. Scrape down bowl with a spatula. Add eggs one at a time, beating well after each addition. Beat in vanilla.

Whisk together flour, salt and baking soda in a separate large bowl. In another bowl, combine the sour cream and bourbon. Gradually add flour mixture to butter mixture in 3 additions, with the mixer on low speed, alternating with sour cream mixture and starting and ending with flour mixture. Scrape down the mixing bowl with a large rubber spatula and turn the batter over several times to ensure all of the ingredients are well incorporated.

Divide batter between pans, filling them about 3/4 full. Bake until golden and cakes spring back when pressed in their centers, about 30-35 minutes. Let cakes cool in pans for 5 minutes. The cakes should pull away from the sides of the pan. Invert cakes, remove pans and let cool completely on a wire rack. Level the cakes using a cake leveler or serrated knife.

Make the cake layers

In a microwave-safe bowl combine the water and sugar. Cook at 100% power for 1 minute 30 seconds. Stir well until the sugar is completely melted. If sugar crystals remain, heat another 45 seconds to 1 minute, or until completely melted (you can also make this on the stove top in a saucepan over medium-high heat if you don’t have a microwave). Add bourbon; drizzle on, or brush syrup over cake layers using a pastry brush.

Bourbon simple syrup

Set a saucepan filled one-third full of water over medium-high heat and bring to a simmer.

Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.

Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).

Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture may deflate and look curdled – this is normal. Keep adding butter and mixing. Add the vanilla extract. Beat until the frosting on high speed until it is thick and completely smooth.

Fill a disposable piping bag with the frosting and snip a 1/2-inch hole in the end; set aside. Cover the remaining frosting with tea towel.

Swiss meringue buttercream

Place a cake layer on a cake drum, cake stand, or serving plate. Place on a cake turntable. Using the piping bag of buttercream, pipe a line around the top edge of the cake. Spread 1/4 cup of the apple butter on the cake layer. Top the cake layer with a second cake layer. Repeat the piping and filling process and place final cake layer on top. Cover the cake with the remaining buttercream. Using a bench scraper, remove most of the buttercream so that the cake layers show through (‘naked’ cake technique). Chill the cake in the refrigerator while you prepare the blue ganache drip.

Assemble

In a microwave-safe bowl, combine the chopped blue candy and heavy cream. Place in the microwave and heat at 100% power at 30 second intervals, stirring well between heating (about 1 minute total cook time). Alternatively, you may use a saucepan on the stovetop over medium-low heat. Stir until completely melted. Let cool slightly.

Pour the ganache starting at the top center of the cake, and move outward to the sides so that some of the ganache drips down the edges of the cake. Use a spatula to spread the ganache evenly and to coax the ganache down the sides. Let stand until set, about 10 minutes. The ganache will set quickly on a well-chilled cake.

Blue ganache drip

Pick up some of the gold leaf using the small art brush and place it on the blue drip ganache. Allow the leaf to cling to the ganache naturally. Place on other areas of the cake, if desired. Brush a little of the gold leaf onto the red pear. If the leaf doesn’t adhere naturally, brush a little corn syrup on the pear skin and try again.

Lightly bend rosemary stems in a half-circle shape and lay around the top edge and bottom edge of the cake. Add in sprigs of thyme. Snip flower stems short and wrap the cut ends with floral tape. Insert them into the cake to one side, or arrange as desired. Place the pear on top of the cake, along with the cape gooseberries with their husks peeled back.

Serve slices at room temperature.

Decorate

Brown Sugar Pound Cake is a moist bundt cake made deliciously sweet with brown sugar and topped with an incredible brown butter glaze.

Brown Sugar Pound Cake

unsalted butter (room temperature)

all-purpose flour (sifted)

sour cream (room temperature)

unsalted butter

confectioner's sugar

Preheat your oven to 325 degrees and prepare your bundt pan with shortening and flour or non-stick baking spray.  You will need at least a 10 cup bundt pan for this recipe.

In your mixer bowl, cream together butter, both sugars and salt on high speed until light and fluffy for 5 minutes.

Next add in eggs, one at a time, and mix until well incorporated.

Slow mixer to lowest speed and carefully add in flour then add in sour cream and extract and cream until just combined.

Pour cake batter into bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out moist but mostly clean.

Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.

For the Cake:

Whisk together brown butter, confectioner's sugar and milk.

Drizzle glaze over cooled cake and serve.

For the Glaze:

The best pound cake recipe ive ever made. Moist and deliCious! A real winner!

The recipe for the cake was not the one i used but i will use yours next time.  I used your glaze recipe and it really made my cake so much better.

 Thanks for posting

Hello I made this Cake twice, ( it's Loved) thank  you for the recipe, i am I online books buyer  Amazon , but  my statement and question is ,you mostly use cake flour, have you tried using 1 cup of cake flour and 2 cups of all purpose?  I haven't either  just grabbing your thoughts on that.  I would think it definitely can't hurt it and would add even more moister.

This brown sugar pound cake sounds so good, loving all the tips and very useful information in this post. Can't wait to bake one for my friends and family.

This cake is sweet and delicious and I love the extra glaze! So good!

This pound cake sounds amazing! It has been a while since I made a pound cake, so thank you so much for the reminder! Thanks so much for sharing this recipe :)

This looks like one of the easiest cakes to make yet delicious!
Simple yet beautiful cake to make for Christmas!

This brown sugar pound cake is incredibly delicious. I will make this again for Christmas!

Your cake sounds perfectly delicious!  I can't wait to make it.

I've been making this cake for years and EVERYONE loves this!! It is amazing without the glaze, and over the top with the glaze! You won't be disappointed.

Loved your description to this delicious cake. The Caramel flavor of the Brown Sugar and the Nuttiness of the butter. A must try combination.

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