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.