Brown Sugar Bundt Cake With Buttery Brown Sugar Sauce |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 16 |
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The recipe title says it all-rich buttery brown sugar flavor, mmm. Ingredients:
2 1/4 cups all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 1/2 cups light brown sugar, packed |
3/4 cup granulated sugar |
1 cup butter, softened |
4 eggs |
2 teaspoons vanilla extract |
3/4 cup milk |
1 cup butter |
1/2 cup packed light brown sugar |
2 tablespoons milk |
1 tablespoon light corn syrup |
1 teaspoon vanilla extract |
Directions:
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. In medium bowl, mix flour, baking powder and salt; set aside.
2. In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 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.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
4. Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla extract. Serve warm sauce with cake.
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