Brown Sugar Pound Cake

Name: Brown Sugar Pound Cake
Total time: 90 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1½ cups butter (room temperature); 5 eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour*; 2 cups light brown sugar; 1 cup granulated sugar; 1 teaspoon baking powder; ½ teaspoon kosher salt; 1 cup milk; 8 ounces toffee bits; 1 cup Pecans (chopped, optional); Caramel Glaze (Recipe); 1¾ cups brown rice flour; 1 cup tapioca starch; ½ cup potato starch; 1½ teaspoons xanthan gum

This Brown Sugar Pound Cake is hands-down, beyond any doubt, the best pound cake I have ever tasted. The caramel glaze works perfectly.

⏱️ 90 menit 🔪 Persiapan: 20 menit 🔥 Masak: 70 menit 📊 Sulit 👁️ 17 dilihat

👨‍🍳 Mulai Masak

Foto: Barefeet In The Kitchen

Bahan-bahan

12 porsi

1½ cups butter (room temperature)
5 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour*
2 cups light brown sugar
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon kosher salt
1 cup milk
8 ounces toffee bits
1 cup Pecans (chopped, optional)
Caramel Glaze (Recipe)
1¾ cups brown rice flour
1 cup tapioca starch
½ cup potato starch
1½ teaspoons xanthan gum

Langkah-langkah

Preheat the oven to 325°F. Generously grease and flour a 12 cup bundt pan. Place the butter and the sugars in a mixing bowl and beat with a mixer until fluffy. Add the vanilla and then the eggs, one at a time, beating well between each addition.
Stir together the flours, salt, and baking powder in a medium size bowl. Add half of the dry ingredients to the mixer and beat to combine. Add the milk slowly, while continuing to mix the batter. Add the remaining flour and beat just until combined. Stir in the toffee bits and pecans, if desired.
Spoon the batter into the prepared pan and bake for 65-70 minutes, until a toothpick comes out clean. Cool the cake in the pan for at least 30 minutes, before removing it from the pan. Let it finish cooling completely over a wire rack. Spoon warm Caramel Glaze over the cooled cake. Enjoy!