Brown Sugar-Buttermilk Pound Cakes

Submitted by ratherbeswimmin

"Southern Living"

 

• Ready In: 1hr 25mins
• Ingredients: 10
• Yields: 5 small loaf cakes

ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup firmly packed dark brown sugar
• 3 large eggs
• 1 cup buttermilk
• 1⁄2 teaspoon baking soda
• 3 cups all-purpose flour
• 1⁄8 teaspoon salt
• 2 teaspoons vanilla extract
• nonstick cooking spray

directions

1. In a bowl, beat butter at medium speed with an electric mixer until creamy.
2. Gradually add in sugars, beating until light and fluffy.
3. Add eggs, 1 at a time, beating on low speed just until blended after each addition.
4. In another bowl, stir together buttermilk and baking soda.
5. Combine flour and salt; add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
6. Beat at low speed after each addition just until blended; stir in vanilla.
7. Spray five 5 ¾ x 3 ¼ inch disposable foil loaf pans with cooking spray.
8. Pour batter evenly into pans (about 1 cup batter per pan).
9. Bake in a preheated 325° oven for 50-55 minutes or until a pick comes out clean.
10. Cool cakes in pans on wire racks for 10 minutes.
11. Remove from pans, and cool completely on wire racks.

Reviews

[Montana Heart Song]

Wonderful! This is the answer to having small snack breads in the freezer to serve anytime! I made 4 small loaves as the recipe stated plus a larger cake pan that was not as deep. This is so easy! I have made this recipe twice. I wanted to see if the loaves were as moist as just baked when in the freezer! They were! The second time I have to use 1/2 Cup butter and 1/2 cup margarine. I also used vinegar in sweet milk. The taste was as delicious as the first time. I know you can utilize sour milk also. Thanks for posting. This is a keeper