This Brown Sugar Pound Cake is a rich and flavorful twist on the traditional pound cake, with a deep caramel-like sweetness from the brown sugar. The cake has a dense, moist texture that melts in your mouth, with a buttery flavor that is enhanced by the subtle warmth of vanilla. Perfect for a cozy afternoon tea or as a delightful dessert, this pound cake pairs wonderfully with a drizzle of caramel sauce or a simple dusting of powdered sugar. Its simplicity and rustic charm make it an easy-to-make classic that everyone will love.
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups unsalted butter, softened
- 2 ½ cups packed light brown sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
Instructions:
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and brown sugar on medium speed until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined after each addition.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Serve on its own, or with a drizzle of caramel sauce or whipped cream for an extra treat!
