5.0 from 6 votes
Brown Sugar Bundt Cake
This Brown Sugar Bundt Cake is an easy cake recipe for any time of day. Serve it for brunch, as a snack cake, or for dessert.
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 10 servings
Calories: 497 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
- 2½ cups cake/pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt*
- ½ cup chopped nuts (optional) hazelnuts, walnuts or pecans
- 1 cup butter (softened)*
- 1¾ cups light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla
- 1 cup buttermilk or plain yogurt (room temperature)
*If using unsalted butter then add ¼ teaspoon of salt.
EXTRAS
- 2-3 tablespoons powdered/icing sugar for dusting the cake (optional)
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a 10 inch bundt pan.
- In a medium bowl whisk together the flour, baking soda, salt and nuts.
- In a large bowl beat the butter and sugar for 3 minutes on medium speed, add the eggs one a time beating 1 minutes after each addition. Beat in the vanilla.
- Starting with the flour alternately add it with the buttermilk (or yogurt) on low speed, beat just until combined.
- Transfer the batter to the prepared pan and bake for approximately 55-60 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in pan then move to a wire rack. Dust with powdered sugar before serving. Enjoy!
Cup of Yum
Notes
- For chopped nuts the best to use are walnuts, hazelnuts or pecans.
- For room temperature ingredients remove from the fridge approximately 1 hour before using.
- To make homemade cake/pastry flour - for every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
- The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for approximately 3-4 days.
- The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe bag or container. It will keep for up to three months in the freezer.
Nutrition Information
Calories
497kcal
(25%)
Carbohydrates
64g
(21%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
89mg
(30%)
Sodium
256mg
(11%)
Potassium
201mg
(6%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
663IU
(13%)
Vitamin C
0.1mg
(0%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 497
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 89mg | 30% |
| Sodium | 256mg | 11% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 663IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.