Thursday, April 12, 2012

Brown Sugar-Buttermilk Pound Cake

Pound cake is delicious when made by other, but I’ve never had a recipe that I really liked—until now. This recipe came about as I experimented with some of my favorite flavors and with guidance from several online versions. Brown sugar adds a caramelized depth to the cake, and buttermilk contributes tang and, most important, moistness. I like to cut the cake in fourths and freeze the sections individually wrapped in foil. This keeps us from eating too much at once. After all, pound cake is good for breakfast and dessert. Enjoy!

Brown Sugar-Buttermilk Pound Cake
1 1/2 cups butter, softened
3 cups sugar
5 eggs
3 tsp. vanilla extract*
3 cups all-purpose flour
1 cup buttermilk

1. Beat butter and sugar with a mixer until light and fluffy. Add in eggs, 1 at a time, beating until blended after each addition. Beat in vanilla. Gradually add in flour alternately with buttermilk, beginning and ending with flour. Pour into a lightly greased Bundt pan.
2. Bake at 325° for 1 hour to 1 hour and 10 minutes or until done. Allow to cool in pan 10 minutes; invert cake onto a cooling rack, and cool completely.
*Substitute 1 tsp. almond extract and 2 tsp. vanilla extract.

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