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Brown Sugar Bundt Cake with
Buttery Brown Sugar Sauce

Brown Sugar Bundt Cake

The recipe title says it all - rich buttery brown sugar flavor, mmm.

Ingredients

Cake

  • 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

Sauce

  • 1 cup butter
  • 1/2 cup packed light brown sugar
  • 2 tablespoons milk
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract

Instructions

  1. 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.
  2. In medium bowl, mix flour, baking powder and salt; set aside.
  3. 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.
  4. Beat in eggs, one at a time, beating well after each addition.
  5. Add 2 teaspoons vanilla extract.
  6. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
  7. Bake for 1 hour to 1 hour 10 minutes or until a wooden pick inserted in center of cake comes out clean.
  8. Cool for 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  9. Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir for 2 minutes.
  10. Remove from heat; cool to room temperature.
  11. Stir in 1 teaspoon vanilla extract.
  12. 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: Betty Crocker 2008/TM General Mills


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