1 / 1
Brown Sugar Pound Cake
A dense, rich pound cake baked in a classic Bundt pan. Cream cheese and a heavy dose of light brown sugar give the crumb a deep caramel sweetness and a tender, velvety texture. It makes a sturdy, reliable centerpiece for weekend brunches or afternoon coffee. The crust bakes up beautifully golden and slightly crisp, contrasting with the soft, vanilla-scented interior.
Ingredients
- 1½ cups butter, softened
- 1 (8-oz.) pkg. cream cheese, softened
- 1 (16-oz.) pkg. light brown sugar (about 2¼ cups firmly packed)
- ¾ cup granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- ¼ tsp. kosher salt
- ¼ cup whole milk
- 2 tsp. vanilla extract
Instructions
- 1Preheat the oven to 325°F and generously coat a 15-cup Bundt pan with baking spray.
- 2Combine the softened butter and cream cheese in a stand mixer fitted with a paddle attachment. Beat on medium speed for 2 to 3 minutes until the mixture is completely smooth and creamy.
- 3Slowly pour in both the light brown sugar and the granulated sugar while continuing to mix on medium speed. Beat for 4 to 6 minutes until the batter looks pale and fluffy.
- 4Drop the room-temperature eggs into the bowl one at a time. Mix just enough to incorporate each egg before adding the next, being careful not to overwork the batter.
- 5Whisk the all-purpose flour and kosher salt together in a separate medium mixing bowl.
- 6Turn the mixer down to low speed. Add the dry ingredients to the butter mixture in three parts, alternating with the whole milk. Start and finish with the flour mixture, mixing just until the dry streaks disappear.
- 7Fold the vanilla extract into the batter using a rubber spatula. Transfer the finished batter into the prepared Bundt pan and smooth the top into an even layer.
- 8Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean. Transfer the pan to a wire rack and let the cake rest for 10 to 15 minutes.
- 9Run a small offset spatula around the edges of the pan to loosen the crust if necessary. Carefully invert the cake onto the wire rack and let it cool completely for about 2 hours before slicing.