- 10
Ingredients
- FOR BROWN SUGAR GLAZE:
- 1 cup unsalted butter,a t room temp., blus melted butter for greasing the pan
- 2 1/4 cups all purpose flour, plus more for dusting the pan
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups packed light brown sugar
- 1/4 cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
- 1/2 cup packed light brown sugar
- 2 tblsp milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Preparation
Step 1
FOR CAKE:
1. Preheat the oven to 350. brush the inside of a 10 cup bundt pan thoroughly with the melted butter and dust is lightly with flour. (Use a pastry brush to help distribute the flour and tap out any excess.)
2. Whisk the flour, baking powder,a nd salt in a medium bowl until thoroughly combined.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the brown sugar and granulated sugar on medium speed for 2 to 3 minutes, until light and fluffy. add the eggs, one at a time, beating wella fter each addition. Beat in the vanilla.
4. WIth the mixer on low, add the flour mixture (in three increments) alternately with the milk (in two increments), beginning and ending with the flour and beating until well incorporated.
5. Pour the batter into the prepared pan, smooth the top, and bake for about 1 hour, until a cake tester inserted in the center comes out clean. let the cake cool in the pan on a wire rack for about 15 minutes, then invert the cake onto the rack and let it cool completely. Pour the glaze over the cake and serve. The cake will keep in an airtight container at room temperature for up to 2 days. (the unglazed cake will keep, wrapped well in a layer of plastic and a layer of foil, int he freezer for up to 2 weeks.)
FOR GLAZE:
In a small nonstick saucepan over medium heat, combine the brown sugar with the milk, and salt and bring to a boil stirring constantly; continue to boil, stirring, for 2 minutes. Stir in the vanilla, remove the glaze from the heat, and let the glaze cool and thicken slightly.