Martha Stewart's Brown-Sugar Pound Cake
Served w/ Whipped Cream & Homemade Pumpkin Spice Syrup
Now this is a pound cake! The brown sugar gives Martha Stewart’s recipe a so much more warmth from other pound cakes I have tried. I definitely recommend giving this recipe a shot!
I was on the hunt for an easy and delicious recipe for a pound cake so I grabbed my bible, The Martha Stewart Living Cookbook: The New Classics, and went straight for the index. And wouldn’t you know it, my girl Martha Stewart delivered with her Brown-Sugar Pound Cake.
Although the recipe is not included in The New Classics, it is available in The Martha Stewart Living Cookbook: The Original Classics (p. 470) and on her website. I ordered that cookbook right after I finished making this delicious treat add it to my collection.
And if you are curious about the pumpkin spice syrup, let me tell ya...that was the finishing touch that made this cake sing. After making slow cooker pumpkin jam last fall, I reserved the beautiful amber syrup that was infused with cinnamon sticks, cloves, and sweet and savory pumpkin. When absorbed into the cake, the spices brought out the depth of the brown sugar and took this dessert to the next level.
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1½ cups plus 2 tbsp whole wheat flour, plus more for pan
4 large eggs, room temperature
1 cup packed brown sugar
1 tsp vanilla extract
1 ½ tsp baking powder
½ tsp sea salt
Preheat the oven to 375°F. Butter and lightly flour a 9-by-4 1/2-by-2 3/4-inch loaf pan; set aside. Whisk eggs together in a bowl; set aside.
In the bowl of an electric mixer fitted with paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, 2 to 4 minutes. Add vanilla extract, and mix until combined. Drizzle in the beaten eggs, a little at a time, mixing to incorporate after each addition.
In a medium bowl, whisk together the flour, baking powder, and salt.
Gradually add flour mixture to the butter mixture, and mix, on low speed, just until flour is incorporated. Using a spatula, spread batter evenly into the prepared pan.
Bake cake until richly browned on top and a cake tester inserted into the middle comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool completely, about 1 hour. Run a knife around the inside of the pan, and turn out cake. Wrap in plastic wrap, and store at room temperature up to 2 days.