Brown Sugar Pound Cake
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 8
cm) loaf pan. Line the bottom of the pan with parchment paper and butter or
spray the paper.
In a bowl, whisk the eggs, and then
whisk in the milk and vanilla extract.
In the bowl of
stand 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 of
the 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 the
cake's structure. Scrape down the sides
and bottom of the bowl as needed. Add the remaining egg mixture, in two
additions, beating well after each addition (about 30 seconds) to incorporate the egg
and strengthen the cake's structure.
Pour the batter into the prepared pan and smooth the top with an offset
spatula or the back of a spoon. Bake for about 50
to 60 minutes or until the cake is golden brown and a toothpick inserted
into 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.
cake from the oven and place on a wire rack to cool while you make your
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
Makes one loaf.
Sugar Pound Cake Recipe:
large eggs (150 grams),
at room temperature
(45 grams) milk, at room
1 1/2 teaspoons
(6 grams) pure
1 1/4 cups (150 grams)
teaspoon (4 grams) baking powder
(1 gram) salt
3/4 cup (155
grams) light brown
sugar (firmly packed)
(170 grams) unsalted
butter, at room temperature
Broiled Pecan Frosting:
3 tablespoons (42 grams) unsalted
1/3 cup (65 grams) light brown sugar,
1/2 teaspoon (2 grams) pure vanilla
half-and-half or light cream
2/3 cup (65 grams) toasted pecans,
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