Fisty (badlittlevixen) wrote in le_pain_depice,

Brown Sugar Poundcake

Thinking about cake recently (as I am wont to do), I realized that a lot of people don't make cakes anymore, not the way they used to. Used to be, every housewife had a cake ready for company, should some arrive, as well as cakes of all kinds for snacking and dessert. I still know older women who follow this practice, and I recall noting the phenomenon in my extensive reading of children's literature (see LM Montgomery or Louisa May Alcott). Why is that? I'd guess that there is nowadays a perception that cakes are somehow difficult, when they are actually so simple that children can become accomplished cake bakers (let's not discuss my failed spongecake at age twelve; no really, let's not). After all, cakes are mixed together, then left in the oven for a half an hour or longer. Many don't need frosting, or get by with a glaze or dusting of confectioner's sugar. What's so hard about that?
In recognition of cake and its ease, I aim to bake at least a cake a week this term. That's right, I will juggle thirty-two hours of work, full-time school, and a social calendar, and still have time to bake cakes! When one runs out, I'll bake another! And most of the recipes will be entirely new to me! So there, I have thrown down the gauntlet.
To begin with, here's my mom's favorite of my poundcakes, a Brown Sugar Poundcake we found in Cooking Light all of eight years ago. The brown sugar gives it a subtle caramel flavor, and the breadcrumbs make a crisp crust enclosing a finely-crumbed interior. 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!

cooking spray
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

all that was left after two days
Tags: cake sweets
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