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Brown Sugar Loaf Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

To celebrate the last day of June, let's make this cake!

Brown Sugar Loaf Cake
Brown Sugar Loaf Cake

Brown Sugar Loaf Cake
adapted from:  cakes from scratch in half the time
by:  Linda West Eckhardt
350 degrees


the intro:  Luscious and sweet, this dark, caramel-colored sugar cake is crumbly, spicy and everything nice.

2 large eggs - room temperature or see warming tip below
1/4 c butter
1 c brown sugar
1 1/4 c flour - divided
1/2 c chopped pecans
1 1/2 t baking powder
1/2 t salt
1 t cinnamon
1/8 t cloves (original recipe called for 1/2 t, but cloves and I don't get along!)
1/2 c milk
1 t vanilla

Prepare to bake:  Arrange the rack in the middle of the oven and preheat it to 350 degrees. Spritz a 9X5 inch loaf pan and the shiny side of a piece of aluminum foil large enough to cover the top of the pan with pan spray. Place the unbroken eggs in a bowl of (comfortable) hot water.


Make the batter:  Cream the butter until light, then add the brown sugar and beat until fluffy. Separate the eggs. Add 2 of the yolks, one at a time, beating well after each addition, then add the egg whites and beat well.  Toss 1/4 cup of the flour with the nuts. Mix the remaining 1 cup flour with the baking powder, salt, cinnamon, and cloves. Add to the butter mixture in thirds, alternately with the milk and vanilla. Fold in the nuts.







Bake the cake:  Pour the batter into the prepared pan, lay the foil, shiny side down, loosely over the top, and bake for 25 minutes.



Quickly remove the foil and continue baking until a wooden pick inserted in the middle comes out clean, about 20 more minutes. Cool in the pan on a rack for 5 minutes, then turn out onto the rack to cool completely.
When cool, place on a serving platter, add a knife and let everyone serve themselves. Store any leftovers in plastic wrap to keep it moist.

Enjoy!

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This post will be shared with:
Cookbook Sunday @ Mom's Sunday Cafe

11 comments

  1. mmmm, some different tips here,, this sounds yummy too!

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  2. Cinnamon, pecans, brown sugar...sign me up, please!

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  3. Jury duty sounds interesting!
    That's a lovely loaf of cake, Melynda! I love brown sugar in cakes. It was fun linking up with Cookbook Sundays, looking forward to next month's! Have a lovely week!

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  4. I have 3 new cookbooks Melynda and I'm already trying to decide which one to use and which recipe to use for July's cookbook Sunday. Your cake came out perfect! Have a wonderful week (and no, I've never been on jury duty).

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  5. Oh!! Can we celebrate something tomorrow with cake too? I've been in internet hell and haven't been able to follow anyones blog for the past three days. It's going to take me all day to get caught up. I need me some cake.

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  6. not only do I get cake but I get brown sugar in it? So excited about this recipe. For sure on my list right now. Maybe I can make it for our beach trip next week. A perfect slice of heaven in the morning

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  7. yummy!!!!!!

    I'd love to try a bite!!!!

    all ingredients are like my favorite!!

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  8. Your loaf cake sounds delicious and I love that it is not too hard to make.I also appreciated the information you shared regarding the pans. I hope you have a great day. Blessings...Mary

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  9. Your cake sounds really good. Perfect to serve with fresh summer fruit. . .peaches? cherries? I already know what I am going to make for your next Cookbook Sunday.

    And yes, I have been on jury duty. Actually, three times. But only once, did I sit through a trial and go to deliberation to reach a verdict.

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  10. YUM!! That sounds like my type of cake! You loaf looks so perfect.

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