Indulge in the Sweetness of Brown-Sugar Pound Cake
Good day, fellow dessert enthusiasts! Today, I’ll be sharing an irresistible classic treat of British cuisine that will sweep you off your feet – the Brown-Sugar Pound Cake Recipe. This recipe is a game-changer and undoubtedly deserves a spot in your dessert menus. The brown sugar-infused cake has a velvety, dense texture with buttery and caramel undertones that will leave an everlasting impression on your taste buds. Trust me; this recipe has the potential to turn even the most challenging dessert critics into devoted fans.
This cake, often considered a Southern classic, is incredibly easy to prepare and requires only a handful of pantry staples as ingredients. Yes, you read that right – no fancy ingredients required! This means that you can whip up this delightful pound cake on any lazy weekend afternoon or for a special occasion without stressing over hard-to-find ingredients. Plus, the simplicity of the recipe makes it a great option for beginner bakers looking to improve their skills or for experienced ones seeking an effortless yet scrumptious dessert recipe to make in a jiffy.
So gather your aprons and let’s begin baking this melt-in-your-mouth Brown-Sugar Pound Cake!
Why You’ll Love This Recipe
Are you looking for a dessert that will satisfy your cravings for something sweet and indulgent? Look no further than this Brown-Sugar Pound Cake Recipe! This recipe is more than just a dessert – it’s an experience.
The blend of pecans, light brown sugar, and unsalted butter creates a deliciously rich aroma that fills your kitchen as you bake. With a perfect balance of sweetness and texture, this pound cake is the ultimate indulgence. It’s perfect as an afternoon snack or as a dessert to compliment any meal.
So why will you love this recipe? It’s an all-time classic that has been taken up a notch with the addition of brown sugar, which gives it its distinct flavour. Unlike many cakes that can become sickly sweet, this cake has just the right amount of sweetness to make it irresistible. The brown-sugar also makes the cake extra moist without compromising its texture.
As an added bonus, it’s easy to make and has ingredients that are easily found in any pantry. Baking should be something that relaxes you, not stress you out. So take a deep breath, put on your apron, and let me guide you step by step through this mouth-watering recipe. Trust us; your taste buds will thank you for it!
Ingredient List
- 4 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 cups of unsalted butter, softened at room temperature
- 3 cups of light brown sugar, packed
- 1 cup of granulated sugar
- 5 large eggs, at room temperature
- 1 1/2 teaspoons of vanilla extract
- 1 cup of heavy cream
- Chopped pecans (optional)
The Recipe How-To
To make this Brown-Sugar Pound Cake, preheat your oven to 325°F. In a large mixing bowl, cream together 2 cups of unsalted butter and 2 cups of packed light brown sugar, using an electric mixer on high speed, until light and fluffy.
Add in 5 large eggs, one at a time, beating well after each addition. Then, add in 1 tablespoon of vanilla extract and beat them together until the mixture is smooth.
In another bowl, combine 4 cups of all-purpose flour, ½ teaspoon of baking powder, and 1 teaspoon of salt. Gradually add the flour mixture to the butter mixture in three parts, alternating with ½ cup of heavy cream in two parts, beginning and ending with the flour mixture.
Stir the batter well after each addition until it is completely incorporated. Stop mixing as soon as the flour is mixed into the batter. Overmixing can lead to dense cake texture.
Baking the Cake
Grease your 10-inch tube pan with unsalted butter and sprinkle it with all-purpose flour. Pour your batter into the greased pan, distributing it evenly. Tap the pan on a flat surface a few times to remove air bubbles.
Bake for 1 hour and 45 minutes or until a toothpick inserted near the center comes out clean. If you notice cracks on top of cake that’s okay because they’re part of its beauty.
Cooling the Cake
Allow the cake to cool for 10 minutes in the pan before removing it from the pan. Run a knife around the edges of cake to loosen it from sides then gently tap on bottom of pan to release. Place cake onto wire rack for cushioned cooling surface to ensure it stays level while cooling.
Serving
This Brown-Sugar Pound Cake Recipe goes perfectly with fresh whipped cream or ice cream served on top, but it’s also great on its own! Serve this delicious dessert with a hot cup of tea or coffee.
Recipe Tips
- For optimal results, make sure that all of your ingredients are at room temperature before mixing.
- When measuring your flour, spoon the flour into the measuring cup and level off the top with a knife. Do not pack the flour down into the cup.
- The cake can be stored in an airtight container at room temperature up to 3 days or refrigerated up to 1 week.
Substitutions and Variations
Do you want to experiment with this brown-sugar pound cake recipe and try out different ingredients? Here are some substitutions and variations that you can incorporate:
– Pecans: Instead of using pecans, you can try chopping up walnuts or almonds to add some crunch to the cake.
– Flour: If you want a gluten-free version of this cake, swap the all-purpose flour for gluten-free flour. You could also try using half all-purpose flour and half whole wheat flour for a healthier twist.
– Caramel: Want to elevate the flavor profile of this cake? Add a layer of caramel sauce between the layers or drizzle some caramel glaze on top. You could also sprinkle some toffee bits on top for added texture.
– Brown Butter: For an extra depth of flavor, try browning the butter before adding it to the batter. This will give your cake a nutty and caramel-like taste.
– Frosting: This recipe doesn’t include frosting, but you could add one if you like. A classic cream cheese frosting would complement this cake well, or you could go for something more unique like a powdered sugar glaze.
– Sour Cream: You can also substitute some of the butter with sour cream to make the cake more moist and tender.
These substitutions and variations will allow for some personalization in your baking experience with this scrumptious recipe! So, feel free to get innovative with your pound cake!
Serving and Pairing
This brown sugar pound cake recipe is undeniably delectable on its own, but it can be quite versatile when it comes to serving and pairing. The rich and moist texture of the cake pairs well with a variety of accompaniments that can enhance its flavors even more. Here are some serving and pairing suggestions that can take your cake game to the next level:
Serving:
– Warm the cake slice in the microwave for 10-15 seconds before serving to bring out the flavors even more.
– Dust some powdered sugar on top of the cake just before serving. This adds an extra layer of sweetness and gives the cake a beautiful presentation.
– Drizzle some warm caramel sauce or caramel glaze on top of the cake slice for a more decadent dessert experience.
– Add some chopped pecans or toffee bits on top of the cake slice along with whipped cream or ice cream as a finishing touch.
Pairing:
– The creamy and tangy taste of sour cream pairs exceptionally well with this rich pound cake. You can serve little dollops of sour cream along with your slices to contrast and balance out the sweetness.
– A cup of hot coffee or tea pairs perfectly with a slice of this brown sugar pound cake. They neutralize each other’s flavors and complete each other’s taste profiles.
– To continue on with that caramel theme, you can pair a slice of cake with a glass of cold or hot caramel latte, depending on your preference.
– For a more southern feel, pair this dessert with a side dish of fresh fruits or berries. They add freshness and tartness that balances out the dense sweetness of the pound cake.
The possibilities are endless when it comes to serving and pairing this brown sugar pound cake recipe. Let your creativity guide you, but don’t forget to enjoy every bite as well!
Make-Ahead, Storing and Reheating
Now that the brown-sugar pound cake has been baked and devoured, thoughts turn towards how to make the most of any leftovers. Let me reassure you, this cake will not last long! However, if you do have any excess or want to prepare it beforehand, I have advice on how to store and reheat it.
The best way to make-ahead the Brown-Sugar Pound Cake is by baking it up to three days in advance and storing it correctly in an airtight container at room temperature. You can also freeze the cake for up to three months but ensure that it’s wrapped tightly with plastic wrap and then with foil. When ready to serve, thaw overnight in the fridge or on the countertop for a few hours.
Reheating this cake is also effortless, especially if you want to bring it back to its freshly-baked state. To retain the moisture, wrap individual slices tightly with aluminum foil and reheat them in an oven preheated at 350°F for about 10-15 minutes.
If you want to jazz up the leftover pound cake, try drizzling some caramel sauce over the top or topping it with whipped cream or sour cream frosting. For a more decadent experience, sprinkle some toffee bits over your icing or serve slices warm with a generous scoop of ice-cream!
Now you know how to manage your leftover brown-sugar pound cake like a pro!
Tips for Perfect Results
I’ve made countless brown-sugar pound cakes over the years, and through trial and error, I’ve picked up some helpful tips to ensure perfect results every time. Here are my top tips for making the best brown-sugar pound cake:
1. Soften your butter properly – it should be softened at room temperature, not melted in the microwave. Melted butter will change the consistency of the batter and can result in a flat cake.
2. Do not overmix the batter – this can cause the cake to be too dense and heavy. Mix just until all ingredients are combined.
3. Use room temperature eggs – cold eggs will not mix well with other ingredients and can result in a lumpy batter.
4. Be precise with measurements – baking is a science, so don’t eyeball ingredient measurements. Use measuring cups and spoons for accuracy.
5. Preheat your oven – this is critical for even baking. Make sure your oven is fully pre-heated before putting your cake inside.
6. Use sour cream or heavy cream – adding either of these ingredients to the batter will result in a moist and rich cake.
7. Don’t open the oven door before 45 minutes – opening the oven door frequently can cause the cake to collapse or sink in the middle due to temperature fluctuations.
8. Let it cool completely – after removing from the oven, let it sit in the loaf pan for 10-15 minutes then transfer to a wire rack to cool down completely before slicing into it.
By following these tips, you’ll create an unbeatable brown-sugar pound cake that’s sure to impress!
Bottom Line
In conclusion, this brown-sugar pound cake recipe is one of my absolute favorites for a reason. The combination of light brown sugar, unsalted butter, and vanilla extract creates a rich and delicious flavor that will make your taste buds sing. Plus, it’s versatile enough to allow for substitutions and variations to suit your individual taste preferences.
Whether you decide to serve this cake on its own or paired with ice cream, caramel sauce, or toffee bits, it’s sure to be a crowd-pleaser at any gathering or dinner party you host. And with the ability to make this cake ahead of time and store it appropriately, you can even have it on hand for impromptu celebrations.
So what are you waiting for? Gather up your ingredients, preheat the oven, and start baking! Trust me; you won’t regret trying out this delicious brown-sugar pound cake recipe.
Brown-Sugar Pound Cake Recipe
Ingredients
- 2 1/4 cups sifted all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 cup unsalted butter, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 3/4 cups packed light brown sugar
- 4 large eggs, room temperature
- 1/2 cup pecans, toasted, finely chopped (about 2 oz.)
Instructions
- Heat oven to 350°F.
- Butter and flour 9x5x3-inch loaf pan.
- Sift flour, baking powder, and salt onto waxed paper. Combine cream and vanilla in measuring cup.
- Beat butter in mixer bowl on medium speed until creamy. Reduce speed and gradually crumble in brown sugar. Beat on medium speed until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, then beat until light and fluffy.
- Gently stir in flour in 4 additions, alternating with cream mixture, mixing just until smooth. Fold in pecans. Pour batter into prepared pan and smooth top.
- Bake on rack in lower third of oven until wooden pick inserted into center comes out clean, about 1-1/4 hours. Let cool in pan 10 minutes. Turn out onto rack to cool completely.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.