“And we had fruit cake and pound cake and doughnuts and two kinds of preserves, Marilla.” —LM Montgomery, Anne of Green Gables
Schatzi: For my first entry to the Cake Bake-a-thon I chose an old favorite, Brown Sugar Pound Cake. It’s a recipe I found in Cooking Light in April of 2000; I must have made it a dozen times since then, and no one has ever not loved it. I have always loved pound cake, appreciating its rich flavors and smooth texture, as well as enjoying how often it made appearances in my children’s literature, being historically a very popular cake. As brown sugar is another favorite of mine, this recipe couldn’t help but be a winner. The brown sugar gives it a subtle caramel flavor, and the breadcrumbs make a crisp crust enclosing a finely-crumbed interior. They also make the cake just slide right out of the pan. This time, I used half dark brown sugar and half light brown sugar, due to being low on the latter, which intensified the flavor. And since my sister asked, yes, you always pack brown sugar!
Pound cakes of yore got their name as a convention for remembering the recipe: a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs—plus flavorings, of course. Now that we have baking powder, lighter recipes are used. Being from Cooking Light this recipe is lighter than most, though fatted milk can obviously be substituted for skim if you prefer. I think the use of brown sugar gives the cake a big flavor without a big impact on your waistline.
Unfortunately, the cake disappeared so quickly that I barely snapped a picture of the last piece.
3 T dry breadcrumbs
3 cp all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cp butter, softened
2 cp brown sugar
1 T vanilla extract
3 large eggs
1 cp skim milk
1 T powdered sugar
1. Preheat oven to 325°. Coat a 12-cup Bundt pan with cooking spray, and dust with the breadcrumbs.
2. Combine flour, baking powder, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.
3. Spoon the batter into prepared pan, trying to not disturb the breadcrumb coating. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake.
Note: You can use a 10-inch tube pan instead of the 12-cup Bundt pan. Just increase the oven temperature to 350º.
from Cooking Light, April 2000