Brown Sugar Pound Cake
TOTAL TIME: Prep: 20 min. Bake: 55 min. + cooling
YIELD: 16 servings.
This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida
Ingredients
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1-1/2 cups unsalted butter, softened
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2-1/4 cups packed brown sugar
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5 large eggs, room temperature
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 cup sour cream
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GLAZE:
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3 tablespoons unsalted butter
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1/4 cup chopped pecans
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1 cup confectioners' sugar
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1/4 teaspoon vanilla extract
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Dash salt
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2 to 3 tablespoons half-and-half cream
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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2.
Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined.
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3.
Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
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4.
For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.
Nutrition Facts
1 slice: 473 calories, 25g fat (15g saturated fat), 121mg cholesterol, 193mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 5g protein.
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