This Brown Sugar Cake is so super simple and easy to make. It's a classic combination of caramel flavours, in a moist rich cake.
Ingredients:
120g (125 mL / ½ cup) butter
340g (375 mL / 1½ cups) packed dark brown Demerara sugar
280g (500 mL / 2 cups) all purpose flour
5 mL (1 tsp) baking powder
2 mL (½ tsp) baking soda
2 mL (½ tsp) coarse salt
2 eggs
10 mL (2 tsp) pure vanilla extract
250 mL (1 cup) buttermilk


Method:
Pre heat oven to 180ºC (350ºF).
Grease a 9” round cake tin and place a parchment disk in the bottom.
In a stand mixer cream together the brown sugar and butter.
In another bowl mix together the dry ingredients: flour, baking powder, salt, and baking soda.
Once the butter / sugar is fully creamed, add the eggs one at a time.
Mix in the vanilla.
With the mixer running on low, spoon in half the flour mixture; mix to combine.
Then add in half the buttermilk; mix to combine.
Then add the remaining flour and buttermilk; mix until just combined.
Put batter into cake tin and bake 40 - 50 minutes, until cake tester comes out clean.
Cool in the tin before releasing.



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