The other night I woke up mad from a post-work nap because the pizza dough I took out of the freezer was still frozen. After a hunger-induced breakdown, Jake made me the grilled cheese of my dreams and I was back to my normal wanting-to-make-a-cake self. So here you go! A pretty cake that you probably have all the ingredients for already!
So the middle got stuck to the pan a little bit… soley because I probably had teeny brown sugar clumps that wanted to stay together instead of disperse. You can’t blame them though, right? They’re friends who can’t get enough of each other.
And everyone knows that when you make a cake that has a few teeny imperfections, all it needs is powdered sugar and it’s back to it’s pretty self.
Do you guys see the little troop of vanilla beans in that slice of dreamy brown sugar cake? It’s all because Jake got me vanilla bean paste for christmas and I use it in place of vanilla extract now and then to make things a little bit more tasty.
Brown Sugar Bundt Cake
Recipe from Almost Bourdain + originally from Good Housekeeping
- 2 cups all-purpose flour
- 3/4 t salt
- 1/2 t baking powder
- 1/2 t baking soda
- 10 T butter, softened
- 1 cup packed brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 T vanilla extract or vanilla bean paste
- 3/4 cup milk
- Preheat oven to 325°F. Grease a Bundt pan and dust with flour.
- In a medium bowl whisk together dry ingredients (flour, salt, baking powder and baking soda). Set aside.
- In a large bowl with an electric mixer at a low speed, beat butter and sugars together until blended. Increase speed to medium high and beat until creamy, about 3 minutes. Reduce speed back to low; add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add the flour mixture and milk, beginning and ending with flour mixture. Beat just until smooth.
- Spoon batter evenly into pan. Smooth the top with a spatula. Bake until a toothpick or cake tester inserted in the center comes out clean, about 40-50 minutes.
How’re you doing, cake?
I have a silicon bundt pan, and I love it. After baking you can wiggle the middle and pull out the sides to see how the cake is doing.