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Brown Sugar Cake with Buttery Brown Sugar Sauce

The recipe title says it all--rich buttery brown sugar flavor, mmm.

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( 26 Ratings)

26 Ratings

5 Stars 77%

4 Stars 12%

3 Stars

2 Stars

1 Stars

Member Reviews ( 12 )

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Prep Time 20 min
Total Time 3 hr 40 min
Servings 16

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

4: eggs

2: teaspoons vanilla

3/4: cup milk

Sauce

1: cup butter

1/2: cup packed light brown sugar

2: tablespoons milk

1: tablespoon light corn syrup

1: teaspoon vanilla

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Directions

1 Heat oven to 350ºF. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; 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. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
3 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
4 Meanwhile, in 2-quart saucepan, heat 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

Expert Tips

For the best flavor, use butter instead of margarine in this recipe.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 225),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 15g, 15% ),
Cholesterol: 115mg; 115%;
Sodium: 280mg; 280%;
Total Carbohydrate: 57g; 57%
(Dietary Fiber 0g 0% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 18%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 8%;

Exchanges:

1 1/2 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; 4 1/2 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 1/7/2013 4:28:10 PM REPORT ABUSE bkabdul91 said:

Rating:

I just finished baking this cake and of course eating a slice while it was still warm, I gota say it has to be the best cake I have made until today. It was moist, light and perfectly sweet, plus my family loved it which is all that matters. I did however switch the corn syrup with confectioner sugar to make a caramel glaze instead of a sauce, and let me tell you it was a crowd pleaser.

This reply was: Helpful Inspiring

Posted 9/13/2012 8:03:21 AM REPORT ABUSE ashleyann111 said:

Rating:

This cake got rave reviews from everyone who tried it! Be sure not to skimp out when following the instruction "Beat on medium speed about 5 minutes..." This ensures that the consistency is light and fluffy, rather than dense. Great recipe!!

This reply was: Helpful Inspiring

Posted 1/24/2011 5:42:15 PM REPORT ABUSE culinary_alchemist said:

Rating:

I love this recipe. I jazzed it up by adding some apples and added some cinnamon. I also added some Caramel to the sauce and got rave reviews for but the original and the altered. Everyone loved it warm too!

This reply was: Helpful Inspiring