Brown Sugar Poundcake


Brown Sugar Poundcake

Poundcake is the little black dress of desserts. Enjoyed for its splendid simplicity or made part of a larger ensemble, it is always an effortless star. My poundcake light as air and twice as tasty. Cinnamon brings an exotic perfume to the classic, and European style (Plugra or Kerrygold) butter is worth the splurge when you want to impress.

I cannot help but admire a deceptively simple cake whose name enshrines an entire recipe in one word. The pound in poundcake is a reference to how much of each of the main ingredients (eggs, flour, butter, and sugar) are required. It’s another way of saying, “a cake of equal parts eggs, flour, butter, and sugar.”

That sounds a lot like a ratio. And you know I love a good ratio in the kitchen! See the one that underlies this recipe here.

This recipe yields one 10-inch Bundt or two 4-cup loaves.

Brown Sugar Poundcake
336g cake flour
18g baking powder
1/2 tsp cinnamon (optional but highly recommended)
336g unsalted butter, room temperature
6g salt
336g brown sugar
6 large eggs
1 tsp vanilla

Preheat oven to 325º and set the rack in the middle position. Lightly grease your pan(s) with butter.

Weigh all the dry ingredients and butter into the work bowl of a stand mixer. With the cake paddle attachment, mix on low until the butter is completely incorporated and the mixture resembles damp sand.

Beat eggs and vanilla together in a bowl and then add to flour mixture. Beat on #2 for a minute. Stop mixer and scrape down the edges of the bowl with a silicon spatula. Beat on #4 for 30 seconds and then scrape the bowl down again. Beat on #4 for a minute.

Scrape batter into pan and smooth with spatula. Rap the pan on the counter three or four times to dislodge any air bubbles and then place in oven.

Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a rack for 20 minutes. Turn poundcake out and cool, still on the rack, for at least an hour before cutting.

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