Print Recipe

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

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

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


Recipe Goldmine

Join our Facebook group




Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.