Wednesday, March 31, 2010

Brown Sugar Pound Cake

Recipe and Photo Courtesy of Martha Stewart

Makes 29 cupcakes or 1 standard-size cake

3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
Brown-Butter Glaze

Preheat oven to 325 degrees. Line standard muffin tins with paper liners or grease cake pans. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with the buttermilk, and ending with dry ingredients. Scrape sides of bowl.

Fill each cup 3/4 full, and bake for 25 minutes. Or, alteratively, fill cake pan(s) and bake cake as usual (using the toothpick method to test for doneness).

Set rack with cupcakes (or cake) over a parchment-lined baking sheet. Spoon glaze over top, and let stand until set. Serve immediately.


Pam said...

This sounds delicious and I've never heard of it before. They must be very moist and tasty! Yum! Thanks!