Brown Sugar Pound Cake
Ingredients
For the cake
1 1/2 cup unsalted butter, softened
2 1/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 Tbsp vanilla extract
5 large eggs
3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1 cup sour cream
1 cup chopped pecans
For the glaze
1/4 cup unsalted butter
1/2 cup light brown sugar, packed
1/4 cup milk
1 tsp vanilla extract
2 cups powdered sugar
1/2 cup chopped pecans
Instructions
Preheat oven to 350 degrees F. Spray a tube pan, or 12 cup bundt pan with baking spray. Set aside.
In a mixing bowl, combine butter with sugars, and vanilla extract. Beat until fluffy for several minutes.
Add in eggs, one at a time, beating well after each addition.
Add flour, baking powder, and salt to the mixer. Beat on low while slowly adding the sour cream, just until fully combined.
Fold in chopped pecans and pour batter in prepared pan.
Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan, then invert onto a wire rack or cake plate.
While the cake cools, make the glaze.
In a small saucepan, over medium low heat, add butter. Stir until melted. Whisk in brown sugar, and cook for about 2-3 minutes.
Add milk and bring mixture to a boil, stirring constantly.
When it begins to bubble and boil, remove from heat. Stir in vanilla, then add the powdered sugar, blending until smooth.
Pour over the cooled cake and sprinkle with pecans. ENJOY.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
Ingredients
For the cake
1 1/2 cup unsalted butter, softened
2 1/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 Tbsp vanilla extract
5 large eggs
3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1 cup sour cream
1 cup chopped pecans
For the glaze
1/4 cup unsalted butter
1/2 cup light brown sugar, packed
1/4 cup milk
1 tsp vanilla extract
2 cups powdered sugar
1/2 cup chopped pecans
Instructions
Preheat oven to 350 degrees F. Spray a tube pan, or 12 cup bundt pan with baking spray. Set aside.
In a mixing bowl, combine butter with sugars, and vanilla extract. Beat until fluffy for several minutes.
Add in eggs, one at a time, beating well after each addition.
Add flour, baking powder, and salt to the mixer. Beat on low while slowly adding the sour cream, just until fully combined.
Fold in chopped pecans and pour batter in prepared pan.
Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan, then invert onto a wire rack or cake plate.
While the cake cools, make the glaze.
In a small saucepan, over medium low heat, add butter. Stir until melted. Whisk in brown sugar, and cook for about 2-3 minutes.
Add milk and bring mixture to a boil, stirring constantly.
When it begins to bubble and boil, remove from heat. Stir in vanilla, then add the powdered sugar, blending until smooth.
Pour over the cooled cake and sprinkle with pecans. ENJOY.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
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