Brown Sugar Bundt Cake with Buttery Brown Sugar Sauce

Name: Brown Sugar Bundt Cake with Buttery Brown Sugar Sauce
Prep time: 20 min
Total time: 3 h 40 min
Yield: 16
Ingredients: 2 1/4 cups Gold Medal™ all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups packed light brown sugar; 3/4 cup granulated sugar; 1 cup butter, softened (do not use margarine); 4 eggs; 2 teaspoons vanilla; 3/4 cup milk; 1 cup butter (do not use margarine); 1/2 cup packed light brown sugar; 2 tablespoons milk; 1 tablespoon light corn syrup; 1 teaspoon vanilla

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Prep 20 min
Total 3 hr 40 min
Ingredients 14
Servings 16

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by Qué Rica Vida Cocina

Updated Jan 5, 2012

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Ingredients

Cake

2 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
3/4 cup granulated sugar
1 cup butter, softened (do not use margarine)
4 eggs
2 teaspoons vanilla
3/4 cup milk

Sauce

1 cup butter (do not use margarine)
1/2 cup packed light brown sugar
2 tablespoons milk
1 tablespoon light corn syrup
1 teaspoon vanilla

Directions

1

Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan with shortening (do not use cooking spray); lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
2

In large bowl, beat 1 1/2 cups brown sugar, the granulated 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 2 teaspoons vanilla. On low speed, beat in flour mixture alternately with 3/4 cup milk until smooth. Pour into pan.
3

Bake 54 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack upside down over pan; turn rack and pan over. Remove pan. Cool cake completely, about 2 hours.
4

Meanwhile, in 2-quart saucepan, heat all sauce ingredients except vanilla to boiling over medium heat, stirring constantly. Boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla. Serve warm sauce with cake.

Expert Tips

tip 1
Resist the temptation to use margarine instead of butter in this recipe. Butter will give you far better flavor.
tip 2
The Buttery Brown Sugar Sauce makes a yummy ice cream topping, too.

Nutrition Information

450 Calories, 25g Total Fat, 4g Protein, 52g Total Carbohydrate, 37g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 450

Calories from Fat: 220

Total Fat: 25g; 38%

Saturated Fat: 15g; 76%

Trans Fat: 1 1/2g

Cholesterol: 115mg; 38%

Sodium: 290mg; 12%

Potassium: 160mg; 5%

Total Carbohydrate: 52g; 17%

Dietary Fiber: 0g; 0%

Sugars: 37g

Protein: 4g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.