BROWN SUGAR CAKE WITH BUTTERY BROWN SUGAR SAUCE

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20 min Prep
3 hr 40 min Total
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16 Servings

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The recipe title says it all--rich buttery brown sugar flavor, mmm.


Ingredient List
    Cake
  • Small check mark in a circle icon2 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon baking powder
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1 1/2 cups packed light brown sugar
  • Small check mark in a circle icon3/4 cup granulated sugar
  • Small check mark in a circle icon1 cup butter, softened
  • Small check mark in a circle icon4 eggs
  • Small check mark in a circle icon2 teaspoons vanilla
  • Small check mark in a circle icon3/4 cup milk
    Sauce
  • Small check mark in a circle icon1 cup butter
  • Small check mark in a circle icon1/2 cup packed light brown sugar
  • Small check mark in a circle icon2 tablespoons milk
  • Small check mark in a circle icon1 tablespoon light corn syrup
  • Small check mark in a circle icon1 teaspoon vanilla
Preparation
  1. Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
  2. In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
  3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  4. Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla. Serve warm sauce with cake.
Tips
  • For the best flavor, use butter instead of margarine in this recipe.