Bensonhurst Kitchen: Brown Sugar Pound Cake

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.

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:

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, 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

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