Best Brown Sugar Buttermilk Pound Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERMILK POUND CAKE



Buttermilk Pound Cake image

Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped-once people taste it, they won't go back to their other recipes with buttermilk. -Gracie Hanchey, De Ridder, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 20 servings.

Number Of Ingredients 8

1 cup butter, softened
2-1/2 cups sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 285 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

BROWN SUGAR-BUTTERMILK POUND CAKES



Brown Sugar-Buttermilk Pound Cakes image

Make and share this Brown Sugar-Buttermilk Pound Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 5 small loaf cakes

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1 cup firmly packed dark brown sugar
3 large eggs
1 cup buttermilk
1/2 teaspoon baking soda
3 cups all-purpose flour
1/8 teaspoon salt
2 teaspoons vanilla extract
nonstick cooking spray

Steps:

  • In a bowl, beat butter at medium speed with an electric mixer until creamy.
  • Gradually add in sugars, beating until light and fluffy.
  • Add eggs, 1 at a time, beating on low speed just until blended after each addition.
  • In another bowl, stir together buttermilk and baking soda.
  • Combine flour and salt; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
  • Beat at low speed after each addition just until blended; stir in vanilla.
  • Spray five 5 ¾ x 3 ¼ inch disposable foil loaf pans with cooking spray.
  • Pour batter evenly into pans (about 1 cup batter per pan).
  • Bake in a preheated 325° oven for 50-55 minutes or until a pick comes out clean.
  • Cool cakes in pans on wire racks for 10 minutes.
  • Remove from pans, and cool completely on wire racks.

Nutrition Facts : Calories 987.7, Fat 41, SaturatedFat 24.6, Cholesterol 226.5, Sodium 557.8, Carbohydrate 142.9, Fiber 2, Sugar 85.3, Protein 13.5

BUTTERMILK POUND CAKE



Buttermilk Pound Cake image

Provided by Alton Brown

Categories     dessert

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 7

12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon
16 ounces cake flour, plus 2 tablespoons
16 ounces sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup whole buttermilk, room temperature

Steps:

  • Arrange a rack in the middle of the oven and heat to 375 degrees F.
  • Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
  • Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
  • With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
  • Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
  • Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack for 10 minutes longer. Store the cake on the rack covered with a tea towel for up to 3 days.

BROWN SUGAR POUND CAKE



Brown Sugar Pound Cake image

This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1-1/2 cups unsalted butter, softened
2-1/4 cups packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
GLAZE:
3 tablespoons unsalted butter
1/4 cup chopped pecans
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt
2 to 3 tablespoons half-and-half cream

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

Nutrition Facts : Calories 473 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 193mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

Related Topics