Brown Sugar Bundt Cake with
Buttery Brown Sugar Sauce
The recipe title says it all - rich buttery brown sugar flavor, mmm.
- 2 1/4 cups Gold Medal all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups packed light brown sugar
- 3/4 cup granulated sugar
- 1 cup butter, softened
- 4 eggs
- 2 teaspoons vanilla extract
- 3/4 cup milk
Buttery Brown Sugar Sauce
- 1 cup butter
- 1/2 cup packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- Heat oven to 350 degrees F. Grease bottom and side of 12-cup fluted tube
cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour.
- In medium bowl, mix flour, baking powder and salt; set aside.
- In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened
butter with electric mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on medium speed for about 5 minutes, scraping bowl occasionally, until
light and fluffy.
- Beat in eggs, one at a time, beating well after each addition.
- Add 2 teaspoons vanilla extract.
- Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth.
Pour into pan.
- Bake for 1 hour to 1 hour 10 minutes or until a wooden pick inserted in
center of cake comes out clean.
- Cool for 10 minutes; remove from pan to cooling rack. Cool completely, about
- Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to
boiling over medium heat, stirring constantly; boil and stir for 2 minutes.
- Remove from heat; cool to room temperature.
- Stir in 1 teaspoon vanilla extract.
- Serve warm sauce with cake.
Yield: 16 servings
High Altitude (3500-6500 ft): Increase flour to 2 1/2 cups; increase milk to
1 cup. Bake 55 to 65 minutes.
Nutrition Information: 1 Serving: Calories 470 (Calories from Fat 225); Total
Fat 25g (Saturated Fat 15g, Trans Fat ncg); Cholesterol 115mg; Sodium 280mg; Total
Carbohydrate 57g (Dietary Fiber 0g, Sugars ncg); Protein 4g
Percent Daily Value*: Vitamin A 18%; Vitamin C 0%; Calcium 6%; Iron 8%
Exchanges: 1 1/2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat
Carbohydrate Choices: 4
* Percent Daily Values are based on a 2,000 calorie diet.
For the best flavor, use butter instead of margarine in this recipe.
Recipe and photo credit (used with permission):
Betty Crocker 2008/TM General Mills
Content and photographs are copyright protected. Sharing of this recipe is both encouraged
and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
>> Bundt, Tube and Loaf Cake Recipes