If you’ve never had brown sugar cake, you have to try it! It’s one of my all-time favorite cakes and my go-to when I need an easy dessert for last-minute guests. It’s packed full of flavor and a big hit with anyone who has had it. The caramel glaze is the perfect finishing touch, but this Brown Sugar Cake is so delectable it can be served on its own with just a dusting of powdered sugar. Once you try it, you’ll want to make it again and again! The caramel glaze is super simple to make. It’s made on the stove and thickens as it cools. The longer it cools, the thicker it becomes. So if you like a thicker icing instead of a glaze, this recipe is perfect. For more detailed information, see my Caramel Icing recipe.
Step By Step Instructions
Preheat oven to 350°F/176°C and then generously grease and flour a 12-cup capacity Bundt Cake pan and set aside. Mix the flour, baking soda, and salt in a large bowl. Set aside. Place the brown sugar, granulated sugar, and butter in a mixer (or a medium-sized mixing bowl). Cream the mixture together until light and fluffy this will take at least 3 minutes. Don’t rush this step – it’s what creates the cake’s tender texture. In a separate bowl, mix together the wet ingredients. Add a third of the flour to the creamed butter and a third of the egg mixture. Mix until combined, repeat with another third of each, then fold the remaining flour and egg mixture by hand, until fully incorporated, scraping off the bottom of the bowl to ensure all the ingredients are thoroughly combined. The batter will be pretty thick. Spoon into the prepared pan—Bake for 55 to 65 minutes, or until a cake tester comes out clean. Let cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely.
For The Glaze:
Melt the butter in a medium saucepan over medium-low heat to prepare the glaze. Add the brown sugar and constantly stir for 1 minute (be sure the butter and sugar are thoroughly combined and you can’t see any separated butter in the mixture). Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Remove from heat and set aside to cool. The longer it cools the thicker it becomes. Drizzle over the cooled cake. Serve and enjoy! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
