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!
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