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Brown Sugar Bundt with Buttery Brown Sau




Source of Recipe


bettycrocker


List of Ingredients




Bundt Cake
2 1/4 cups Gold Medal� all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed light brown sugar
3/4 cup granulated sugar
1 cup butter, softened
4 eggs
2 teaspoons vanilla
3/4 cup milk

Brown Sugar Sauce
1 cup butter
1/2 cup packed light brown sugar
2 tablespoons milk
1 tablespoon light corn syrup
1 teaspoon vanilla


Recipe



1. Heat oven to 350�F. Grease bottom and side of 12-cup bundt cake pan or 10-inch angel food tube) cake pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
2. In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 2 hours.
4. Meanwhile, in 2-quart saucepan, heat 1 cup butter, 1/2 cup brown sugar, 2 tablespoons milk and the corn syrup to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla. Serve cake with warm sauce.




High Altitude (3500-6500 ft)
Use 2 1/2 cups flour and 1 cup milk in cake. Bake 55 to 65 minutes.