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# Bensonhurst Kitchen: Brown Sugar Pound Cake
- URL: https://bklyner.com/bensonhurst-kitchen-brown-sugar-pound-cake-bensonhurst/
- Published: 2012-03-09T19:02:30.000Z
- Updated: 2012-03-09T19:02:30.000Z
- Author: jteutonico
- Tags: Bensonhurst, Food & Drink, Nonsponsored, Western Brooklyn, australia, bensonhurst kitchen, brooklyn recipes, brown sugar, brown sugar pound cake, bundt, Cake, dessert, dessert recipes, pan, #wp, #API-Imported

![](http://bklyner.com.customers.tigertech.net/wp-content/uploads/2012/03/Brown-Sugar-Pound-Cake-1-590x391.jpg "Brown Sugar Pound Cake 1")

Brown sugar is one of those simple pleasures that I can imagine a tyrannical, totalitarian regime in some hellish, Dystopian future making illegal.

I can picture myself visiting the back room of some seedy, post apocalyptic corner store in a deserted part of town, and trying to score some primo browns for a chocolate chip cookie recipe – the cookie formula secretly deciphered and engraved by myopic warrior-scribes of course.

While those heavenly, caramel-colored crystals are still legal, best believe I’ll be enjoying this Brown Sugar Pound Cake by the ever-impressive Colleen.

The sugar helps to create a nice, firm crust on the outside of the cake, while retaining a moist texture inside. Plus, because of the fancy bundt pan Colleen used, this photogenic dessert keeps reminding me of the [Sydney Opera House](http://en.wikipedia.org/wiki/Sydney%5FOpera%5FHouse?ref=bklyner.com).

Oh, and they call it a pound cake because the traditional recipe called for a pound each of sugar, flour, butter and eggs. Now let’s eat.

Enjoy!

**Colleen’s Brown Sugar Pound Cake**

Ingredients:[![](http://bklyner.com.customers.tigertech.net/wp-content/uploads/2012/03/Brown-Sugar-Pound-Cake-3-250x165.jpg "Brown Sugar Pound Cake 3")](http://bklyner.com.customers.tigertech.net/wp-content/uploads/2012/03/Brown-Sugar-Pound-Cake-3.jpg?ref=bklyner.com)

2 cups all purpose flour  
1 teaspoon baking powder  
1 teaspoon salt  
1/4 teaspoon baking soda  
2 sticks butter  
1 cup light brown sugar packed  
1/2 cup granulated (white) sugar  
2 large eggs  
1 cup sour cream  
2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees.

Whisk together flour, baking powder, salt & baking soda, set aside.

In separate bowl cream together butter, brown sugar & white sugar until  
light & fluffy.

Add eggs to sugar mixture one at a time, beating 1 to 2 minutes in between.

Add half of the flour mixture & blend well. Then add sour cream & vanilla.

Add remaining flour mixture and mix until combined. Spoon batter into  
greased bundt pan.

Bake for 50-60 mins or until toothpick comes out clean.

Serve with fresh whipped cream and mixed berries.

*TIP: If you’re using [a bundt pan with an intricate design](http://www.williams-sonoma.com/products/heritage-bundt-cake-pan/?ref=bklyner.com), it is best to grease and flour the pan before spooning the batter into it – in order to avoid any chance of your cake sticking. A cooking spray such as Pam for Baking or Baker’s Joy incorporates flour into the oil, allowing you to skip the messy – and sometimes annoying – flouring step.*

Recipe, tips and photos by Colleen

![](http://bklyner.com.customers.tigertech.net/wp-content/uploads/2012/03/Brown-Sugar-Pound-Cake-2-590x391.jpg "Brown Sugar Pound Cake 2")