Brown sugar says decadence. Brown sugar says deep, rich flavors. Brown sugar makes caramel. It dances on bare feet in a red skirt, making eyes at your husband. It gets very few recipes all to itself, but when it does? Watch out.
Okay, so you might chuckle at my imagery, but I like it. It popped into my head and begged to be written. Just like this cake popped up on Pinterest and begged to be made. And just like the classic gypsy mystique, it will keep you guessing... in this case, wondering, "Was it really that good?? I think I need another bite..."
Yes. It is really that good.
Brown Sugar Pound Cake (adapted from Dana Treat via Pinterest)
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature
3 cups firmly packed light brown sugar
5 large eggs, at room temperature
1 cup whole milk (Mine didn't rise much, I think I would try yogurt instead next time)
2 tsp. vanilla
Combine the milk and vanilla. Slowly add a third of the flour, then half of the milk. Repeat with another third of flour, and rest of milk. Gently fold in the last third of flour by hand.
Brown Sugar Glaze (for 2 cakes)
½ cup (1 stick) unsalted butter
½ cup firmly packed light brown sugar
¼ cup heavy cream
¼ tsp. salt
2 tsp. vanilla
1/4-1/2 cup confectioners’ (powdered) sugar
Melt the butter in a small saucepan over low heat, then add the brown sugar and raise the heat to medium. Boil, stirring constantly, for 2 minutes. Add the cream and return to a boil, stirring constantly. Remove from heat and stir in the salt and vanilla. Let cool for 10 minutes.
Sift 1/4 cup of the confectioners’ sugar over the mixture, stirring with a whisk until smooth. If the glaze is thick enough for your liking, you can stop there. If not, sift the additional 1/4 cup sugar in. Place the cake (still on the wire rack) over a wax paper lined baking sheet. Pour the glaze over the cooled cake and allow it to drip down the sides. Allow the glaze to set completely before slicing and serving. Wrapped carefully, this cake will keep for several days at room temperature.