If you’re on a diet, look away now.
It was my birthday last Thursday, and this was my present from my middle foodie. And I didn’t even have to beg.
After breakfast that morning, K was perusing my recipe notebook (a catch-all for clipped, printed, and gifted recipes over the years) and asked me if she could make this pound cake for me. Ah – that would be a YES.
The aroma of pound cake was excruciating all morning (notice the chunk missing from the above photo – I couldn’t resist). I had to force the little foodies to eat lunch before slicing into this rich, delectable goodness. And when we did, the dense cake was still warm, with the crust slightly crunchy and moist from the buttery brown sugar glaze. It was worth the wait.
Rich Brown Sugar Pound Cake with Butterscotch Glaze
from unattributed newspaper clipping
- 1 cup butter, softened, plus 2 tablespoons more to butter the cake pan
- 2 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 3/4 cups light brown sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup sour cream (we used reduced fat – don’t ask me why)
- Preheat oven to 325ºF.
- Very generously grease a 9x5x3-inch loaf pan with 2 tablespoons butter. Dust with flour or granulated sugar. [We lined our loaf pan with foil and buttered and floured it so the cake would lift out easily.]
- Stir together flour, salt, and baking powder.
- With an electric mixer, beat together butter and brown sugar until light and fluffy – about 3 to 4 minutes at medium speed. Beat in eggs, one at a time. Beat in vanilla.
- Add sour cream and flour mixture alternately, lightly blending just until mixed after each addition. Turn batter into prepared pan and bake 1 hour 20 minutes or until a cake tester comes out clean. [We baked ours 1 hour, then check doneness with a knife.]
- Cool on a rack for 10 minutes, then loosen edges and turn out of the pan and cool completely. Drizzle with the glaze while still warm.
- 2 tablespoons butter
- 1/2 cup light brown sugar
- 2 tablespoons milk or cream
- 1 teaspoon vanilla
- Cook butter in a small saucepan until just beginning to brown.
- Remove from heat and beat in remaining ingredients.
- Spoon immediately over the warm cake.