Brown Sugar Pound Cake

112

260

By Imperial Sugar

Prep Time:

20m

Bake/Cook Time:

1h 20m - 1h 30m

Yield:

One 9 or 10-inch cake

The addition of brown sugar to this classic pound cake recipe gives it a rich, caramel-like flavor. It’s a hit at potlucks, holidays, or any day you are looking to satisfy that sweet craving.

The addition of brown sugar to this classic pound cake recipe gives it a rich, caramel-like flavor. It’s a hit at potlucks, holidays , or any day you are looking to satisfy that sweet craving.

Rate it yourself

Products Used

1 lb. Dark Brown Sugar Box

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Ingredients

1 cup (2 sticks) unsalted butter, softened
2 cups Imperial Sugar Dark Brown Sugar
1 cup Imperial Sugar Extra Fine Granulated Sugar
5 large eggs, room temperature
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk

Praline Sauce

1/2 cup (1 stick) unsalted butter
1/2 cup Imperial Sugar Light Brown Sugar
Or 1/2 cup Imperial Sugar Dark Brown Sugar
1/2 cup half and half
1/4 teaspoon salt
Optional: 1 cup pecans, toasted
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Butter and flour a 10-inch tube or bundt pan, set aside.
Cream butter until creamy; add sugars and cream further. Add eggs one at a time waiting for previous added egg to be fully incorporated after mixed. Scrape in between additions. Add vanilla and cream until light and fluffy.
Sift together flour, baking powder and salt. Add 1/4 of flour mixture and combine, add 1/3 of milk and combine. Repeat with flour and milk until all is incorporated.
Scrape batter into prepared pan and place in oven. Bake for approximately 80-90 minutes or until center bounces back when gently pressed or an inserted toothpick comes out clean. If cake becomes too dark cover with foil.
Let sit 10 minutes. Place a serving dish on top of baking pan and quickly turn upside down. Remove pan and cover with plastic food film. Let cool.
For praline sauce: In a saucepan bring butter, brown sugar, half and half, and salt to a boil. Continue to boil for 3 minutes, stirring constantly. Remove from heat and add pecans and vanilla mixing well. Pour on top of cake.

Rate & Review

Clinton Reshard

Nov 25, 2017

Made this today and it was delicious! I used salted butter but left out the 1/2 teaspoon of salt. It was easy to make and I will probably make this again.

Panqué de Azúcar Morena

112

260

Por Imperial Sugar

Tiempo de preparación:

20m

Tiempo de cocción / cocción:

1h 20m - 1h 30m

Rendimiento:

un pastel de 9 o 10 pulgadas

The addition of brown sugar to this classic pound cake recipe gives it a rich, caramel-like flavor. It’s a hit at potlucks, holidays , or any day you are looking to satisfy that sweet craving.

Clasificación:

Califíquelo usted mismo

Products Used

1 lb. Dark Brown Sugar Box

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Ingredientes

1 taza mantequilla sin sal, suave
2 tazas Imperial Sugar Azucarero de Azúcar Morena Fluida
1 taza Imperial Sugar Azúcar Granulada Extra Fina
5 huevos grandes, temperatura de ambiente
1 cucharada vainilla
3 1/4 taza harina multiuso (Spoon and sweep method*)
1 cucharadita polvo de hornear
1/2 cucharadita sal
3/4 taza leche

*Usando una cuchara grande, llene una taza con harina hasta obtener la cantidad necesaria.

Para la salsa de praline:

1 barra mantequilla sin sal
1/2 taza Imperial Sugar Azucarero de Azúcar Morena Fluida
o 1/2 taza Imperial Sugar Azúcar Morena Clara
1/2 taza leche y crema o crema
1/4 cucharadita sal
1 taza de pacanas, tostadas (opcional)
1 cucharadita de vainilla

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

Caliente el horno a 350º F.
Engrase y empolve un molde de tubo o Bundt y póngalo a un lado.
Bata la mantequilla hasta que quede cremosa. Añada las azúcares y bata otra vez. Añada los huevos uno a la vez esperando que cada huevo quede completamente incorporado antes de añadir el próximo. Raspe el tazón cada vez que añada un huevo. Añada la vainilla y bata hasta que quede cremosa y esponjosa.
Cierna la harina, el polvo de hornear y la sal. Añada un cuarto de la harina y combine, aniñada un tercio de la leche y combine. Repita hasta usar toda harina y la leche.
raspe el taxón y vierta la mezcla en el molde preparado. Hornee por aproximadamente 80 a 90 minutos o hasta que el centro rebote cuando es apretado o cuando un palillo de dientes introducido en el centro salga limpio. Si el pastel se empieza a dorar muy pronto, tápelo con papel de aluminio.
Déjelo enfriar por 10 minutos. Ponga un platón sobre el molde y viértalo rápidamente. Saque del molde y cubra el pastel con envoltura plástica. Déjelo enfriar.
Para la salsa de praline: En una cacerola hierva la mantequilla, la azúcar morena, la leche y crema y la sal. Revuelva la mezcla mientra hierve por 3 minutos. Quítela del fuego y añada las pacanas y la vainilla, revolviendo bien. Viértala sobre el pastel.

Calificar y Reseñar

Clinton Reshard

Nov 25, 2017

Made this today and it was delicious! I used salted butter but left out the 1/2 teaspoon of salt. It was easy to make and I will probably make this again.