Brown Betty Pound Cake
approx. 12 servings
- 4 cups cake flour
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups (4 sticks) unsalted butter, softened
- 3 cups C&H® Granulated Sugar
- 8 large eggs
- 3/4 cup whole milk
- 1/2 teaspoon pure vanilla extract
- 1 pinch ground nutmeg
- Vanilla Buttercream or Tea Buttercream Frosting
Preheat oven to 350°F. Coat a 10-inch angel food cake pan with nonstick cooking spray with flour.
In medium bowl, whisk together flour, baking powder, and salt. In bowl of stand mixer fitted with paddle attachment, beat butter until light and fluffy. Add sugar on low speed until mixture is light and fluffy, scraping bowl as necessary, about 3 minutes. Add eggs, one at a time, beating until blended and scraping bowl occasionally.
In measuring cup, mix milk and vanilla together. Reduce mixer speed to low, and alternately add flour mixture and milk mixture to butter mixture, beginning and ending with flour mixture and beating until smooth. Scrape bowl. Add nutmeg and beat until blended.
Pour batter into prepared pan and bake until wooden pick inserted near center comes out clean, 70 to 75 minutes. Let cake cool in pan for 10 minutes before turning it out onto wire rack to cool completely.
To frost cake, turn it bottom-side up onto a cake plate. Using offset spatula, spread buttercream all over cake.
Featured By: Recipe and photo courtesy of The Brown Betty Cookbook, © 2012 by Linda Hinton Brown and Norrinda Brown Hayat. Published by John Wiley & Sons, Inc.