Thursday, August 19, 2010
Martha, Martha, Martha, you never let me down. Your brown sugar cake is complex in a non-complex way requiring no adornments other than a cup of tea. Its crisp, raised, caramelly edges and shiny top beckon you to have a little taste. Your kitchen (and if you're lucky your entire house) will be filled with the aroma of sweet butter and sugar similar to the smell of those ice cream shops that make their own cones.
This recipe gets some of its lift from baking powder. It is a little sweeter and fluffier than the rich & buttery, non chemically leavened Classic Pound Cake which is a staple at my house (also a Martha recipe).
Slice with a sharp, serrated knife to get thin, delicate slices.
***Tip Re: Lining Cake Pans***
I use butter wrappers to line my cake pans. This saves money and works especially well for loaf cakes like the one here.
Brown Sugar Pound Cake
Makes 2 - 8x4 1/2" cakes | Martha Stewart Baking Handbook
1 cup butter, room temperature
2 1/4 cups brown sugar
3 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk
1. Preheat oven to 325 degrees F. Grease two 8 1/2 x 4 loaf pans. Combine dry ingredients.
2. Cream butter and brown sugar together until light and fluffy. (It's best to use an electric mixer for this to incorporate air for leavening). Add eggs 1 at a time, beating until combined.
3. Add flour mixture alternating with the buttermilk mixture. Beat until combined then scrape into prepared pans.
4. Bake until golden brown and cake tester comes out clean, rotating pans halfway through. Bake time is approximately 1 hour. Cool completely then store at room temperature, well wrapped, up to 3 days.