Recipe: Brown Sugar Bundt Cake with Buttery Brown Sugar Sauce

BROWN SUGAR BUNDT CAKE WITH BUTTERY BROWN SUGAR SAUCE

2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
3/4 cup white granulated sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
3/4 cup milk
Buttery Brown Sugar Sauce (recipe follows)

Heat oven to 350 degrees F. Grease bottom and side of 12-cup Bundt 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.

In large bowl, beat brown sugar, white 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 vanilla. Beat in flour mixture alternately with milk on low speed until smooth. Pour into pan.

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 wire rack. Cool completely, about 2 hours.

Serve cake with warm Brown Sugar Sauce.

BUTTERY BROWN SUGAR SAUCE

1 cup butter
1/2 cup packed light brown sugar
2 tablespoons milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract


In a 2-quart saucepan, heat butter, brown sugar, milk and the corn syrup to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in vanilla.

Makes 1 Bundt cake, 16 servings
Source: Betty Crocker