Jazz up your pound cake with the taste of brown sugar with this clear-chop recipe! Brown sugar pound cake could seemingly well perhaps also factual be your contemporary favourite dessert.
I like to voice for the file that I’m no longer in total tempted by pound cake. I will stroll factual by those big slices of golden pound cake in the dessert case at our local diner with out even batting an look. No longer even a twinge of craving for the pound cake.
But there’s something between me and brown sugar that makes me long for issues I don’t in total long for when brown sugar is section of the mix, and on this case, inserting the words Brown Sugar with Pound Cake grew to develop into me correct into a pound cake lover. Or no longer decrease than, a brown sugar pound cake lover, anyway!
I continually knowing pound cake obtained its title from having a pound of butter in it. Or seemingly it was once a pound of flour. A pound of something, anyway.
But this pound cake has two sticks of butter rather then 4, an inexpensive amount of flour and the other odd suspects that slither into cake batter…and brown sugar. It’s a transient mixture of the wet ingredients with the dry ingredients and correct into a greased loaf pan it goes.
An hour or so later…brown sugar pound cake!
Which I’m here to expose you tastes completely unbelievable sliced and eaten all by itself heat out of the oven. It is additionally appetizing served with new berries.
And served with ice cream and new berries.
And served with whipped cream and ice cream and new berries.
In the fervour of science, I’m now going to search if it tastes k when it is a long way slathered with homemade peanut butter. You must seemingly well perhaps also’t ever be too cautious. I’ll account back!
Description
Jazz up your pound cake with the taste of brown sugar with this clear-chop recipe! Brown sugar pound cake could seemingly well perhaps also factual be your contemporary favourite dessert.
Ingredients
- 2 sticks of butter (1 cup), room temperature
- 1 cup brown sugar, packed
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 1 3/4 cups flour
- 1/2 teaspoon baking powder
Directions
- Preheat oven to 350. Grease and flour a 9×5 drag loaf pan.
- Mix flour and baking powder in a medium bowl, stirring slowly with a rush except effectively-blended.
- Cream butter and sugar except gentle and fluffy, about 2 minutes on high stride.
- Decrease stride to low and add eggs, one after the other. Add vanilla.
- Add flour mixture slowly to butter mixture, mixing on low except no streaks of flour are viewed.
- Scrape mixture into loaf pan. Bake for about an hour and ten minutes, or except a toothpick inserted in center comes out graceful. Frosty in pan for 10 minutes, then get from pan and frosty on rack.
Notes
This pound cake is colossal by itself, but is even better with new fruit, vanilla ice cream and whipped cream!