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Moist Brown Sugar Bundt Cake: Leo’s 1st Fall Smash

Brown Sugar Bundt Cake
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A moist and flavorful Bundt cake perfect for autumn gatherings, featuring the warm sweetness of brown sugar.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, whisk together the sour cream and milk.
  6. Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Pour the batter into the prepared Bundt pan and spread evenly.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For an extra moist cake, you can add 1/4 cup of applesauce to the batter.
  • Dust with powdered sugar or drizzle with a simple brown sugar glaze for added sweetness and decoration.
  • This cake pairs wonderfully with a cup of coffee or tea.

Nutrition

Find it online: https://tastytribune.com/brown-sugar-bundt-cake-moist-fall/