I copied this recipe from the food section of the LA Times a couple of months ago and finally got a chance to make it. I had some leftover milk (I never have milk in my house) and a ton of powdered sugar, so I figured why not continue fattening up my coworkers right before Thanksgiving. They’re always up for sweets.
This is good. It’s dense, moist, and has a wonderful flavor. And it’s a little after 9:00 a.m. and one of the loaves is already gone. I think it’s safe to say it has the coworker seal of approval.
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 1/2 cups (3 sticks) butter, softened, plus additional for greasing the pan
1 (1-pound) box dark brown sugar
1/2 cup white sugar
- Heat the oven to 325 degrees. Grease and flour a 10-inch tube pan.
- In a mixing bowl, combine the flour, baking powder and salt and stir with a fork; set aside. Into a small bowl, pour the milk and add the vanilla; set aside.
- With a mixer, beat the butter at high speed until light and fluffy. Add the brown sugar in three batches, then add all of the white sugar, beating after each addition. Add the eggs one by one, beating well after each addition.
- Reduce the speed to low and add half of the flour mixture and then half the milk, beating until the flour or milk has disappeared into the batter. Add the rest of the flour and the rest of the milk in the same way. Quickly scrape the batter into the tube pan and bake until the cake is nicely browned at the edges, springs back when lightly touched at the center and a wooden skewer inserted into the center comes out clean, about 1 hour and 10 minutes.
- Remove the pan from the oven and leave it on a wire rack for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or plate, then leave it to cool completely. When cool, glaze with caramel glaze.
2 tablespoons butter
4 tablespoons half and half (I used whole milk)
1/2 cup packed brown sugar
1 cup powdered sugar
1/2 teaspoon vanilla extract
- In a saucepan over medium heat, melt the butter.
- Add milk and brown sugar, stir to combine.
- Boil vigorously for 1 minute.
- Remove from heat and beat in 1/2 cup powdered sugar.
- Cool slightly then beat in the vanilla and remaining powdered sugar, adding more milk if necessary.
- Quickly spoon over cake before glaze sets.
Cake recipe from the LA Times, August 22, 2007 (sorry, can’t find the link in their archives).
Glaze recipe from Cupcake Bakeshop .
- I don’t own a tube pan, so I used two loaf pans instead.
- I didn’t have dark brown sugar, so I used golden brown sugar.
- The LA Times recipe included a caramel glaze, but it called for evaporated milk which I did not have in my kitchen, so I searched online for a different glaze recipe.