It’s New Year’s Eve. This year was… something, wasn’t it? Yeah. Something. But now it is almost over, and let’s celebrate with some cake! How about this Brown Sugar Bundt Cake?
The high amount of brown sugar creates magic. The bake results in a crisp, caramelized exterior, while the crumb is soft and sweet and moist.
This cake is fantastic all by itself, but you could also add whipped cream, ice cream, fruit, all kinds of things. It’ll serve as a breakfast, brunch, or dessert.
Modified from the King Arthur Flour Catalog, May 2017.
Bready or Not: Brown Sugar Bundt Cake
Sour cream is the not-so-secret ingredient to make this cake lush and moist like a pound cake, in bundt cake form!
Equipment
- bundt pan
- nonstick spray
Ingredients
- 1 cup unsalted butter (2 sticks) room temperature
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 2 large eggs room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 1 1/2 teaspoons vanilla extract
- confectioners sugar to dust
Instructions
- Preheat oven at 350 degrees. Fully grease a large bundt pan with nonstick spray.
- In a large bowl, beat butter and both sugars until light and fluffy. Add the eggs one at a time.
- In another bowl, combine flour, baking powder, salt, and baking soda.
- Gradually mix in about half of the dry ingredients into the wet. Add the sour cream and vanilla, scraping the bottom of the bowl to incorporate. Mix in the rest of the dry ingredients.
- Pour batter into the bundt pan and level out. Bake for 55 to 60 minutes; the middle should pass the toothpick test. Let cool for about 15 minutes, then turn out onto a rack to completely cool.
- Before slicing and serving, dust with confectioners’ sugar. Store covered at room temperature. Slices can also be individually wrapped and frozen for later.
