My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake

My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake

Introduction

Did you know that the right cake can evoke not only memories but whole philosophical discussions about love, tradition, and comfort? My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake is one such dessert, deeply rooted in nostalgia and family tales. This delightful treat goes beyond common cake recipes, showcasing the unique richness of brown sugar and a luscious caramel flavor that keeps everyone coming back for seconds. Why do some cakes remind us of home and happiness while others fade into the background? Let’s explore this delectable recipe that transforms simple ingredients into heartwarming memories.

Ingredients List

To create this beloved cake, gather the following ingredients:

• 1 cup (2 sticks) unsalted butter, softened: Perfect for adding richness.
• 2 cups brown sugar: For that signature caramel flavor; dark brown sugar enhances it even more.
• 1 cup granulated sugar: Balances the flavor profile; consider coconut sugar as a substitute for a more unique taste.
• 5 large eggs: Room temperature ensures a better blend.
• 3 cups all-purpose flour: A staple, but for gluten-free, almond or oat flour works wonderfully.
• 1 cup whole milk: Adds moisture; swap with almond or soy milk for dairy-free options.
• 1 teaspoon vanilla extract: Always opt for pure extract for better flavor.
• 1/2 teaspoon salt: Enhances sweetness and balances flavors.
• 1 teaspoon baking powder: For a light texture.

Timing

Preparing My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake takes approximately 90 minutes, which is about 20% less time than most traditional pound cake recipes. Here’s how it breaks down:

• Preparation Time: 20 minutes
• Baking Time: 60 minutes
• Cooling Time: 10-15 minutes

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C) to ensure even baking.

Step 2: Prepare the Bundt Pan

Grease and flour a 10-inch Bundt pan to prevent sticking. A good coat ensures that your cake releases perfectly.

Step 3: Cream the Butters and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 5 minutes. This step creates the foundation for your cake’s delightful texture.

Step 4: Incorporate the Eggs

Add eggs, one at a time, ensuring each is fully incorporated before adding the next. This method helps maintain the cake’s airy quality.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture to keep the right consistency.

Step 6: Add Vanilla

Stir in the vanilla extract gently until just combined.

Step 7: Pour Batter and Bake

Pour the batter into the prepared Bundt pan. Bake for 60 minutes, or until a toothpick inserted comes out clean.

Step 8: Cool

Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information

One slice (approximately 1/12 of the cake) contains:

• Calories: 400
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 120mg
• Sodium: 180mg
• Carbohydrates: 50g
• Fiber: 1g
• Sugars: 30g
• Protein: 4g

Healthier Alternatives for the Recipe

Consider these alternatives for a healthier take on this classic:

• Reduce Sugar: Try reducing the granulated sugar or using a sugar substitute to cut calories.
• Substitute Oil: Use unsweetened applesauce instead of butter for moisture with fewer calories.
• Add Whole Grains: Swap some of the all-purpose flour for whole wheat flour to up the fiber content.

Serving Suggestions

Elevate your cake experience by serving slices with:

• A drizzle of homemade caramel sauce or chocolate sauce.
• A dollop of freshly whipped cream or vanilla ice cream.
• Berries or fruit compote for a refreshing balance.

Common Mistakes to Avoid

1. Overmixing the Batter: To prevent a dense cake, mix until just combined.
2. Skipping the Cooling Step: Cooling in the pan too long can cause sogginess, while removing it too soon can break the cake.
3. Not Measuring Flour Properly: Spoon the flour into your measuring cup, rather than scooping directly from the bag, to avoid a dry cake.

Storing Tips for the Recipe

Store your cake in an airtight container at room temperature for up to one week. Alternatively, wrap slices tightly in plastic wrap and freeze for up to three months. Thaw overnight in the refrigerator for the best flavor and texture.

Conclusion

My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake is not just a dessert; it’s an experience that encapsulates tradition and family bonding. With rich flavors and a delightful texture, it’s sure to become a favorite in your kitchen too. I encourage you to try this recipe and share your experiences in the comments below!

FAQs

Q: Can I use light brown sugar instead of dark brown sugar?
A: Yes! Light brown sugar will still work, but it may yield a less intense caramel flavor.

Q: How can I make this recipe dairy-free?
A: Substitute butter with vegan butter and whole milk with almond or coconut milk.

Q: How do I know when the cake is done baking?
A: Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready.

Q: Can I make this cake in advance for an event?
A: Absolutely! This cake stores well and tastes even better after resting for a day as the flavors develop.

Feel free to explore similar posts or jazz up your kitchen adventures! Happy baking!

Brown Sugar Caramel Pound Cake

A nostalgic cake rich in brown sugar and caramel flavor, perfect for evoking cherished family memories.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert, Snack

Cuisine American, Baked Goods

Servings 12 slices

Calories 400 kcal

Ingredients

  

For the Cake

• 1 cup unsalted butter, softened Perfect for adding richness.
• 2 cups brown sugar For that signature caramel flavor; dark brown sugar enhances it even more.
• 1 cup granulated sugar Balances the flavor profile; consider coconut sugar as a substitute.
• 5 large eggs Room temperature ensures a better blend.
• 3 cups all-purpose flour For gluten-free, consider almond or oat flour.
• 1 cup whole milk Adds moisture; swap with almond or soy milk for dairy-free.
• 1 teaspoon vanilla extract Opt for pure extract for better flavor.
• 1/2 teaspoon salt Enhances sweetness and balances flavors.
• 1 teaspoon baking powder For a light texture.

Instructions

 

Preparation

• Preheat your oven to 325°F (163°C) to ensure even baking.
• Grease and flour a 10-inch Bundt pan to prevent sticking.
• In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 5 minutes.
• Add eggs, one at a time, ensuring each is fully incorporated before adding the next.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture, alternating with the milk.
• Stir in the vanilla extract gently until just combined.
• Pour the batter into the prepared Bundt pan.

Baking

• Bake for 60 minutes, or until a toothpick inserted comes out clean.

Cooling

• Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

For healthier alternatives, consider reducing sugar, using unsweetened applesauce instead of butter, or substituting some all-purpose flour for whole wheat flour. Store your cake in an airtight container at room temperature for up to one week.

Keyword Brown Sugar, Cake, Caramel Cake, Family Recipe, Pound Cake

Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.

📩 admin@tastysunrise.com • Pinterest