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Review Recipe
3.82 from 11 votes
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Brown Sugar Bundt Cake

This brown sugar bundt cake is simple yet delicious.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
resting time 10 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 7003kcal

Ingredients

  • 2 1/4 cups all purpose flour
  • 1 cup unsalted butter
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups brown sugar
  • 1 tbsp cinnamon
  • 3/4 cup granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup milk

Brown butter sauce (optional)

  • 1 cup butter
  • 1/2 cup brown sugar
  • 2 tablespoons milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees. Spray the bundt cake pan with cooking spray and set aside.
  • In a small mixing bowl, whisk together the flour, baking powder, and salt; set aside.
  • In a separate bowl, combine the brown sugar, granulated sugar, vanilla, and butter. Mix together until well combined. Add the eggs one at a time, mixing well in between.
  • Add in the flour mixture, alternating with the milk. Mix on low speed until the batter is creamy and well combined.
  • Pour into the bundt pan and bake for 1 hour. Cool for about 10 minutes and invert onto a cooling rack until completely cooled.
  • If using the brown butter sauce, in a small saucepan, bring the butter, brown sugar, milk, and maple syrup to a rolling boil. Continue mixing for 2 minutes and remove from the burner.
  • Mix in the vanilla and allow to cool until thickened. Serve as a side or drizzle on top of your cake after it has cooled.
  • Serve and enjoy!

Nutrition

Calories: 7003kcal | Carbohydrates: 823g | Protein: 62g | Fat: 394g | Saturated Fat: 243g | Cholesterol: 1652mg | Sodium: 3285mg | Potassium: 1766mg | Fiber: 7g | Sugar: 602g | Vitamin A: 12590IU | Calcium: 964mg | Iron: 19.3mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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