Sunday, November 1, 2020

Brown Sugar Bundt Cake


Brown Sugar Bundt Cake

The pound cake has a lovely golden crust, a soft and tender crumb and a wonderful buttery flavor. In the past, I have always made my pound cake with granulated white sugar. But for this recipe, I decided to change that and use light brown sugar instead.


For the cake:

  • 3 large eggs
  • 1/2 cup of sugar
  • 1 1/2 cup flour
  • 1/4 cup sour cream
  • 1/2 teaspoon of salt
  • 1 teaspoon of white vinegar
  • 3/4 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 teaspoons of vanilla extract
  • 1/2 teaspoon of baking soda
  • 1 cup pecans, finely chopped

For the icing:

  • 2 1/2 cups caster sugar
  • 2 tablespoons of whole milk


First, preheat the oven to 325 degrees and grease a 12-cup bundt cake pan with cooking spray.

Then, in your stand mixer, cream the butter, brown sugar and sugar until light and fluffy, about 3 minutes.

Add sour cream, vanilla extract and eggs (add eggs one at a time) until well combined.

Sift together the flour, baking soda and salt, then add them with a stand mixer until combined on low speed.

Add vinegar and chopped pecans until just combined.

Pour into the mold and cook for 1 hour and 30 minutes.

Let cool 10 minutes before unmolding, then let cool completely before icing.

To frost, mix the powdered sugar with the milk until you have a thick but pourable consistency, adding up to an extra tablespoon of milk if needed.

Pour the frosting over the cake. Happy Cooking Time.