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Brown Sugar Pound Cake recipe

Brown Sugar Pound Cake recipe



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  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Pound cake

This buttery cake is not your average sponge cake. It's flavoured with light brown soft sugar and dotted with chopped pecans. It's perfect for afternoon tea.

108 people made this

IngredientsMakes: 1 26cm tube cake

  • 440g light brown soft sugar
  • 200g caster sugar
  • 340g butter
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 250ml milk
  • 375g plain flour
  • 1/2 teaspoon baking powder
  • 115g chopped pecans

MethodPrep:30min ›Cook:1hr ›Extra time:2hr cooling › Ready in:3hr30min

  1. Preheat oven to 170 C / Gas 3. Grease and flour a 26cm tube cake tin. Mix together the flour and baking powder; set aside.
  2. In a large bowl, cream together the butter, dark brown soft sugar and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped pecans. Pour batter into prepared tin.
  3. Bake in the preheated oven for 60 to 75 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

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Reviews & ratingsAverage global rating:(115)

Reviews in English (96)

When I made this cake very easily and it went very fast. Friends and family really enjoyed this cake very much.-29 Feb 2016

by TLBRAN

I made this cake twice yesterday. I used a 12 cup, 10" inch bundt pan. I beat the sugars/butter for about 8 minutes & another 3-4 minutes after adding eggs. Also, I added 1/2 tsp salt to the dry ingredients. The cake was HUGE, moist & smelled wonderful when baking. I made the 1st cake with pecans & it was delicious. I made the 2nd cake without pecans and topped the slightly warm cake with a caramel frosting which dripped down the sides. YUMMY! (Caramel frosting: melt 1/2 stick real butter over low heat; add 1/2 cup packed dark brown sugar and 1/4 cup milk; heat until almost boiling. Remove from heat and cool 10 min. Add 1/2 tsp vanilla. Beat in 2 cups sifted confectioners sugar until smooth. Cool 5 minutes and spoon on warm cake). Thanks for a great recipe.-17 Oct 2002

by Super99

Made it tonight. Followed exactly - came out great! I read earlier comments.. You shouldn't lessen the sugar, it'll make the cake less dense. Also, it's very important to add sugar very slowly. Take 5-7 minutes to add. Add eggs one at a time and beat until just blended. Don't over beat eggs! Your cake will overflow if you do.I baked mine in a metal bundt pan for 70 minutes and it was perfect. Thanks for the recipe!-30 Sep 2007


Brown Sugar Pound Cake

Preheat oven to 300 °F. Grease and flour a 10-inch Bundt pan.

Using an electric mixer, cream together 2 sticks butter and shortening and add the dark brown sugar and 1 cup granulated sugar, 1 cup at at time, continuing to beat. Add 5 eggs one at a time, beating well after each addition. Sift flour and baking powder together in another bowl and add alternately with 1 cup milk to creamed mixture, beginning and ending with flour mixture. Add vanilla and mix well. Pour batter into prepared pan. Bake for 2 hours.

To prepare frosting, mix together 1 beaten egg and 1 cup milk and set aside. Place 1/2 cup granulated sugar in a heavy saucepan. Cook over medium-low heat, stirring constantly until melted and brown. Add water and stir until sugar is dissolved. Add remaining 2 1/2 cups granulated sugar. Mix egg with milk and stir into sugar mixture. Add 1 stick butter, vinegar, and salt. Cook to softball stage (236 °F on a candy thermometer), stirring constantly. (A small amount dropped in a glass of water will form a soft ball. If you remove it from the water it will flatten out). Cool to lukewarm. Beat until creamy and spread on cake.


How to Make It

Preheat oven to 350ºF. Coat a 12-cup Bundt pan with baking spray with flour. Beat butter, granulated sugar, brown sugar, and oil with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs 1 one at a time, beating until each is just incorporated.

Stir together yogurt, milk, and vanilla in a small bowl. Whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture alternately with yogurt mixture in 3 additions, beginning and ending with flour mixture, beating on low speed until flour is just incorporated before the next addition. Pour batter into prepared Bundt pan.

Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 48 to 50 minutes. Let cake cool in pan on a wire rack 15 minutes. Turn cake out onto wire rack let cool completely, about 15 minutes. Serve with sliced strawberries.


Preparation

Step 1

Preheat oven to 325°F. Spray a 12 cup bundt pan with nonstick baking spray with flour. Set aside.

Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes.

TIP: Cover the top with foil to prevent excess browning is necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. spoon caramel drizzle over cooled cake.

CARAMEL DRIZZLE:
In a medium saucepan, combine condensed milk and brown sugar bring to a boil over medium-high heat, whisking frequently. Reduce heat, and simmer for 8 minutes, whisking frequently. Remove from heat whisk in butter and vanilla. Let cool for 5 minutes before using.

NOTE: Make sure you drizzle the caramel while it’s still hot. When cooled the caramel does somewhat harden.


Brown sugar pound cake with caramel glaze

Succulent pork ribs with a spicy chipotle sauce, sweet zucchini braised to a buttery softness, the miracle of a Meyer lemon posset (like a mousse but with livelier flavor and a more elegant texture), a spectacular summer pie packed with nectarines and berries. All of the recipes published in the Food section in 2007 were so appealing that it was especially especially hard this time around to choose the year’s 10 best.

We couldn’t resist Amy Scattergood’s sauteed-shrimp taco topped with a pumpkin seed sauce vibrant with cilantro and chiles. She opened our eyes to making fantastic tacos at home. And we were dazzled by her crostini with English pea puree and Greek yogurt.

And there was Russ Parsons’ squid stuffed with Italian sausage and braised chopped tomatoes and fingerling potatoes, exactly what we want to eat right now.

And we loved test kitchen director Donna Deane’s lemon upside-down cake -- slices of lemons on top of the cake turned to a jammy richness. But we’d also fallen hard for a brown sugar pound cake with a caramel glaze that spilled down its sides, a recipe from Nancie McDermott’s “Southern Cakes.” It had it all -- it was luscious, gorgeous and easy to make.

Our new favorite hot-weather treat is the paleta, the Mexican ice pop that comes in every imaginable tropical fruit flavor, which Betty Hallock wrote about in the summer. Noelle Carter won us all over with her hot-and-cold paleta of cucumbers, lime juice and three kinds of chiles.

But what about that spectacular platter-size Pavlova heaped with fresh berries, or that delicious Tunisian lamb shank tagine. . . . ?


Brown Sugar Pound Cake Recipe & Video

Pound Cakes have a lovely golden brown crust, a soft and tender crumb, and a wonderfully buttery flavor. In the past I've always made my Pound Cakes using granulated white sugar. But for this recipe I decided to change that and use light brown sugar instead. I really liked the results. The brown sugar turns the Pound Cake a lovely honey brown color and provides a mild caramel flavor to the cake. Delicious on its own, but I couldn't resist covering the cake with a Broiled Pecan Frosting.

This Pound Cake recipe uses a slightly different method to mix the batter. Instead of the more common 'creaming' method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added, this recipe uses what we call the 'one bowl' or 'quick method' (also known as a 'dump' cake). The most important thing to remember when using this 'one bowl' method is to have all the ingredients at room temperature and to make sure you follow the instructions on mixing. This method first mixes all the dry ingredients together and then room temperature butter, along with the liquid ingredients, are beaten into the batter. This method reduces the gluten formation in the flour thereby producing a dense textured cake with a soft and tender crumb.

This cake is delicious plain, but it's extra delicious with a Broiled Pecan Frosting. This Frosting is really easy to make. Just stir everything together (melted butter, brown sugar, vanilla extract, and a little cream), add the toasted and chopped pecans and spread it onto the Pound Cake while its still really warm. Then place under the oven's broiler until it turns golden brown and bubbly.

Brown Sugar Pound Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a bowl, whisk the eggs, and then whisk in the milk and vanilla extract.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, baking powder, salt, and brown sugar, and beat, on low speed, until well mixed (about 30 seconds). Cut the butter into pieces and add to the dry ingredients, along with half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for one minute to develop the cake's structure. Scrape down the sides and bottom of the bowl as needed. Add the remaining egg mixture, in two additions, beating well after each addition (about 30 seconds) to incorporate the egg and strengthen the cake's structure.

Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. (The cake will crack down the center.) Rotate your loaf pan about halfway through baking. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil.

Remove the cake from the oven and place on a wire rack to cool while you make your Frosting.

Broiled Pecan Frosting : In a bowl, beat the butter, sugar, vanilla extract and cream until incorporated and slightly thick. Stir in the pecans. Spread the Frosting on the top of the warm cake. Place about 6 inches (15 cm) under the oven's broiler until brown and bubbly (1 to 2 minutes). Watch carefully as it can burn very easily. Then place the cake on a wire rack and let it cool completely before removing from pan.

The Pound Cake can be covered and stored for several days at room temperature, for about one week when refrigerated, or it can be frozen for a couple of months.


EASY CARAMEL DRIZZLE!

Let’s not forget about the amazing caramel that is drizzled over the top of the Brown Sugar Pound Cake! To get the recipe for this caramel—- click here—->>>>EASY CARAMEL DRIZZLE The Brown Sugar Pound Cake batter fits perfectly in a 15 cup bundt pan and bakes beautifully to the top. It’s very important that you make sure your bundt pan will hold 15 cups of batter. The last thing you need is a huge mess. Check below for my VERY important tip!

NEW INGREDIENT!

Drum roll please………BROWN BUTTER! Of coarse the original recipe is perfect, but I decided to pump up the nutty flavor and add brown butter! If you’ve never baked with brown butter you are in for a treat! Click here to find out how easy it is—->>>>HOW TO MAKE BROWN BUTTER.

IMPORTANT TIP!

I had been doing this step wrong for years. My cakes always stuck….I finally stopped making bunt cakes. Until I discovered this tip! USE BAKING SPRAY NOT COOKING SPRAY! AND….don’t just leave the spray there. Use a pastry brush to make sure all the crevices are covered. Now my cakes fall right out of the pan! IN CASE YOU HAVEN’T SEEN TOFFEE BITS HERE’S A LOOK AT WHAT THE BAG LOOKS LIKE. You can find them at most grocery stores.

Free Printables

Thanksgiving Indoor Games and Free Activity Sheets: While everyone is bustling around the kitchen getting Thanksgiving Dinner on the table, it’s nice to have some indoor games ready for the kiddos. These fun games are full of colorful graphics. The Thanksgiving Bingo Game is designed in a way that even the little ones can play. The Thanksgiving Match Game is designed the same way. Down below you will find FREE coloring pages and activity sheets. Fun for all ages!

Related Video

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Brown Sugar Caramel Pound Cake w/ Caramel Glaze

I’m not much of a cusser. Cussing just doesn’t really do it for me. I prefer to use more creative forms of expression like “well pumper my nickel bread!” and things like that. But every now and then something comes along that just needs a solid DAMN DAMN DAAAAMN.

This brown sugar caramel pound cake is one of those things. Mercy. Excuse the crappy pictures by the way. Would you look at me differently if I told you that every time I got a slice I had to sing “I want some of your brown shuuuuga!” ? I really did and now that you’ve just read that I can bet a dollar you’ll probably do the same thing. We’re in this together now.

But omagosh y’all let me tell you….. this pound cake! Baaaaabeeeee! Please forgive me for keeping this to myself for so long. I made this brown sugar caramel pound cake years ago for a cookout and totally forgot how amazing it was.

I filed it away under “recipes to post in the fall on Divas Can Cook” and never looked back. I’m good for doing things like that. It would be a sin to make you guys wait until the fall time for this. I You NEED this. Like right now!

This brown sugar caramel pound cake is incredible!! It’s fluffy and moist as heck! Full of buttery, vanilla, caramel flavors… epic I tell ya!

Those sweet & salty toffee pieces thrown into the batter and the glaze is everything good and holy. Don’t even get me started on that easy caramel glaze.

Throw on a side of vanilla ice cream and this pound cake becomes simple yet a bit over the top. Perfect for company and holidays.

I decided not to add the pecans into the batter but you certainly can put some in if that’s your thangthizzle! Even some finely shredded coconut would be good in this pound cake.

I’m sorry, what did you say? Oh you want more pound cake? Thought you’d never ask!! Try this classic 7-Up pound cake recipe.


Brown Sugar Pecan Pound Cake

As the cool weather approaches and we start thinking about those fall recipes, pecans always come to mind for me. We use so many pecans in the fall and holiday seasons for all our baking, I usually buy them in bulk. They can be expensive, but one of my tips is to buy pecans in pieces rather than whole to save some moolah. Very few recipes call for whole pecans, so there’s no sense in paying a premium when you are just going to chop them up anyway. AND it saves you a step!

Now, I just love a good pound cake and combining one with my favorite nut is a win-win, if you ask me! This recipe isn’t fussy, it’s just important to make sure all your ingredients are at room temp. It’s a good rule of thumb to make that the case for most pound cakes, actually. Room temperature ingredients create a better emulsion and trap more air so the end result is a lighter, fluffier cake. I know it’s a hassle to think that far in advance, but trust me… it’s worth it.


Brown Sugar Caramel Pound Cake w/ Caramel Glaze

I’m not much of a cusser. Cussing just doesn’t really do it for me. I prefer to use more creative forms of expression like “well pumper my nickel bread!” and things like that. But every now and then something comes along that just needs a solid DAMN DAMN DAAAAMN.

This brown sugar caramel pound cake is one of those things. Mercy. Excuse the crappy pictures by the way. Would you look at me differently if I told you that every time I got a slice I had to sing “I want some of your brown shuuuuga!” ? I really did and now that you’ve just read that I can bet a dollar you’ll probably do the same thing. We’re in this together now.

But omagosh y’all let me tell you….. this pound cake! Baaaaabeeeee! Please forgive me for keeping this to myself for so long. I made this brown sugar caramel pound cake years ago for a cookout and totally forgot how amazing it was.

I filed it away under “recipes to post in the fall on Divas Can Cook” and never looked back. I’m good for doing things like that. It would be a sin to make you guys wait until the fall time for this. I You NEED this. Like right now!

This brown sugar caramel pound cake is incredible!! It’s fluffy and moist as heck! Full of buttery, vanilla, caramel flavors… epic I tell ya!

Those sweet & salty toffee pieces thrown into the batter and the glaze is everything good and holy. Don’t even get me started on that easy caramel glaze.

Throw on a side of vanilla ice cream and this pound cake becomes simple yet a bit over the top. Perfect for company and holidays.

I decided not to add the pecans into the batter but you certainly can put some in if that’s your thangthizzle! Even some finely shredded coconut would be good in this pound cake.

I’m sorry, what did you say? Oh you want more pound cake? Thought you’d never ask!! Try this classic 7-Up pound cake recipe.