PoundCakes have a lovely golden brown crust, a soft and tender crumb, and a wonderfully buttery flavor. In the past I've always made my Pound Cakes using granulated white sugar. But for this recipe I decided to change that and use light brown sugar instead. I really liked the results. The brown sugar turns the Pound Cake a lovely honey brown color and provides a mild caramel flavor to the cake. Delicious on its own, but I couldn't resist covering the cake with a Broiled Pecan Frosting.
This Pound Cake recipe uses a slightly different method tomix the batter.Instead of the more common 'creaming' method where the butter and sugar are beaten together firstand then the eggs, followed by the flour and milk are added, this recipe uses what we call the 'one bowl' or 'quick method' (also known as a 'dump' cake).The most important thing to remember when using this 'one bowl' method is to have all the ingredients at room temperature and to make sure you follow the instructions on mixing. This method first mixes all the dry ingredients together and thenroom temperature butter, along with the liquid ingredients, are beaten into the batter.This method reduces the gluten formation in the flour thereby producing a dense textured cake with a soft and tender crumb.
This cake is delicious plain, but it's extra delicious with a Broiled Pecan Frosting. This Frosting is really easy to make. Just stir everything together (melted butter, brown sugar, vanilla extract, and a little cream), add the toasted and chopped pecans and spread it onto the Pound Cake while its still really warm. Then place under the oven's broiler until it turns golden brown and bubbly.
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Brown Sugar Pound Cake:Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.Butter, or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8cm) loaf pan.Line the bottom of the pan with parchment paper and butter orspray the paper.
In a bowl, whisk the eggs, and then whisk in the milk and vanilla extract.
In the bowl ofyour electricstand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, baking powder, salt,and brown sugar, and beat,on low speed, until well mixed (about 30 seconds). Cut the butter into pieces and add to the dry ingredients, along with half ofthe egg mixture. Mix on low speed until the dry ingredients are moistened.Increase the mixer speed to medium and beat for one minute to develop thecake's structure.Scrape down the sidesand bottom of the bowl as needed. Add the remaining egg mixture, in twoadditions, beating well after each addition (about 30 seconds) to incorporate the eggand strengthen the cake's structure.
Pour the batter into the prepared pan and smooth the top with an offsetspatula or the back of a spoon. Bake for about 50to 60 minutes or until the cake is golden brown and a toothpick insertedinto the center of the cake comes out clean. (The cake will crack down the center.) Rotate your loaf pan about halfway through baking. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil.
Remove thecake from the oven and place on a wire rack to cool while you make your Frosting.
Broiled Pecan Frosting: In a bowl, beat the butter, sugar, vanilla extract and cream until incorporated and slightly thick. Stir in the pecans. Spread the Frosting on the top of the warm cake. Place about 6 inches (15 cm) under the oven's broiler until brown and bubbly (1 to 2 minutes). Watch carefully as it can burn very easily. Then place the cake on a wire rack and let it cool completely before removing from pan.
The Pound Cake can be covered and stored for several days at room temperature,for about one week when refrigerated, or it can be frozen for a couple of months.
Brown sugar is often made by mixing white sugar with a small amount of molasses, giving it a tanned hue and wet-sand-like consistency. The sweet stuff comes in two shades: light brown sugar (3%–4% molasses) and dark brown sugar (6%–10% molasses).
In the past I've always made my Pound Cakes using granulated white sugar. But for this recipe I decided to change that and use light brown sugar instead. I really liked the results. The brown sugar turns the Pound Cake a lovely honey brown color and provides a mild caramel flavor to the cake.
Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes.
While they are produced differently, resulting in distinct tastes, colors, and culinary uses, brown sugar is often simply processed white sugar with molasses. Contrary to common belief, they are nutritionally similar. Brown sugar contains slightly more minerals than white sugar but will not provide any health benefits.
Can you substitute dark brown sugar for light brown sugar? In general, yes, the sugars are interchangeable in most recipes. Especially in most standard baking recipes that call for a mix of sugars like cookies and/or when brown sugar isn't the star ingredient for flavor, you can use one versus the other.
In some baking, such as quick breads and cake, sugar is an essential ingredient for providing the right moisture and texture. The chemistry of sugar attracts water molecules, so cutting it out can make your baked goods too tough and dry.
As the fudgy crumb proves, the brown sugar addition keeps the cake moist. The white sugar, meanwhile, adds sweetness, as it is sweeter than the brown sugar.
You'll likely notice a more robust flavor, and the finished baked goods' color may also be darker. These color, flavor, and texture alterations come from how brown sugar is made. Brown sugar is white sugar with molasses mixed in, as much as 10 percent by weight, depending on the manufacturer.
But there's no need to panic - there's an easy way to fix a dry cake. Simply soak your cake in milk for 30 minutes to an hour. The milk will help to rehydrate the cake, making it moist and delicious. Just be sure to brush off any excess milk before serving.
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