This Brown Sugar Pound Cake is hands-down, beyond any doubt, the best pound cake I have ever tasted. My friend Sandra brought it to a party last month and I LOVED it. I asked her for the recipe after the first bite and she was nice enough to send me the link the very next day.
I played with the recipe over the past couple weeks and I’m thrilled with the gluten free version; it tastes every single bit as amazing as the original. Whether you need a traditional dessert or a gluten free version, this cake is 100% guaranteed to impress.
I made this cake for a Christmas party last weekend and it was a huge hit. I saved a slice for my breakfast the next morning and I’m not even kidding, I have missed this cake every morning since. If the #cakeforbreakfasteverydaydiet was really an option, I’d be all over that.
COOK’S NOTE: This recipe works perfectly with a 12 cup bundt pan. My bundt pan holds 10 cups, so I divided the extra batter between 4 miniature bundt cake pans. I filled each one with about 1/3 cup of the batter. The baking time for the mini bundt cakes was 35 minutes.
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- 1 1/2 cups butter room temperature
- 2 cups light brown sugar
- 1 cup granulated sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups brown rice flour *
- 1 cup tapioca starch *
- 1/2 cup potato starch *
- 1 1/2 teaspoons xanthan gum *
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1 8 ounce bag of toffee bits
- Optional: 1 cup pecans chopped
- * If you are not in need of a gluten free recipe simply substitute a total of 3 cups all-purpose flour for the items marked with an *
- Topping: 1 recipe Caramel Glaze
- Preheat the oven to 325 degrees. Generously grease and flour a 12 cup bundt pan. Place the butter and the sugars in a mixing bowl and beat with a mixer until fluffy. Add the vanilla and then the eggs, one at a time, beating well between each addition.
- Stir together the flours, salt, and baking powder in a medium size bowl. Add half of the dry ingredients to the mixer and beat to combine. Add the milk slowly, while continuing to mix the batter. Add the remaining flour and beat just until combined. Stir in the toffee bits and pecans, if desired.
- Spoon the batter into the prepared pan and bake for 65-70 minutes, until a toothpick comes out clean. Cool the cake in the pan for at least 30 minutes, before removing it from the pan. Let it finish cooling completely over a wire rack. Spoon warm Caramel Glaze over the cooled cake. Enjoy!