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a serving of brown sugar pound cake, sliced and served with ice cream and caramel sauce

Brown Sugar Pound Cake

Diana Rattray
This brown sugar pound cake loaf, a half-pound cake, is the perfect size for most families, and it is easily doubled for a Bundt or tube cake pan.
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Servings 10 servings
Calories 381
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Prep Time 12 minutes
Cook Time 1 hour
Other Time10 minutes
Total Time 1 hour 22 minutes

Ingredients
  

  • Butter or baking spray for the pan
  • 1 ½ cups (190 grams) all-purpose flour
  • ¼ tsp salt
  • ¾ cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1 ½ cups dark brown sugar, packed
  • 3 large eggs, room temperature
  • 2 tbsp milk
  • 2 tsp vanilla extract

Recommended Equipment

Instructions

  • Heat the oven to 325°F. Spray an 8 1/2-by-4 1/2-inch loaf pan with baking spray or lightly grease it with butter. Line the bottom with parchment paper.
    Butter or baking spray for the pan
  • Combine the flour and salt in a bowl—whisk to blend and set aside.
    1 1/2 cups (190 grams) all-purpose flour | 1/4 tsp salt
  • In a mixing bowl with an electric mixer, combine the butter and cream cheese. Beat on medium speed until smooth and creamy. Add the brown sugar and beat on medium speed for 3 minutes, until light and fluffy.
    3/4 cup unsalted butter | 4 ounces cream cheese | 1 1/2 cups dark brown sugar
  • Add the eggs, one at a time, beating well after each addition.
    3 large eggs
  • Combine the milk and vanilla in a small bowl or cup. With the mixer on low speed, add the flour mixture in 3 stages, alternating with the milk and vanilla mixture. After the last flour addition, finish folding the batter with a spatula so you don’t overmix the cake.
    2 tbsp milk | 2 tsp vanilla extract
  • Turn the batter into the prepared loaf pan and spread evenly.
  • Bake for about 1 hour, or until a wooden skewer or toothpick comes out clean when inserted into the center of the cake.
    • If the top is browning too quickly near the end of baking, lay a loose sheet of foil over the loaf and continue baking until the center tests done.
  • Cool in the pan on a rack for 10 minutes, then carefully loosen the sides and turn out onto the rack to cool completely.

Nutrition

Calories: 381kcalCarbohydrates: 48gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 104mgSodium: 235mgPotassium: 109mgFiber: 1gSugar: 33gVitamin A: 663IUCalcium: 57mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword brown sugar pound cake, loaf cake, pound cake
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