Now we’re talking. This was moist and buttery and delicious. The cake had a beautiful slightly chewy crust, just like the Sara Lee poundcakes where you can peel off that top layer – though this was WAY yummier.
The brown sugar flavor was barely noticeable – would love to try this with dark brown sugar and see what happens.
Also, I baked in a silicone bundt and the yummy crust stuck to the bottom. Next time, I want to try buttering the bottom and sprinkling w/ granulated sugar + salt – one commenter claimed this prevents sticking and creates a nice shiny sheen.
I halved the recipe and used 3 eggs, light brown sugar, and a full tsp of vanilla.
Recipe originally found here: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=25973&origin=detail&servings=16&metric=false
2 cups light brown sugar
1 cup white sugar
1 1/2 cups butter
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup chopped pecans
|1.||Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.|
|2.||In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.|
|3.||Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.|