Friday, January 14, 2011

Brown Sugar Cake

There is something infinitely soothing about making a cake. My favorite make to make one that requires no actual thought on my part and can be done so quickly that it boggles the mind to think so many people find it hard.

For me it is not about the end result. Sure everyone loves cake. Since my personal favorite end result is pie, cake is another matter entirely. Measuring, weighing, creaming, folding. The act itself is so satisfying that I could and apparently have, do it in my sleep.

For this recipe, you want the butter and eggs to be at room temperature. It requires a scale and I think it is worth getting the scale out for this one. Once the cake is baked and filling your house with that wonderful scent, you will see it was worth the extra bit of effort.

Luna’s ¼ lb Brown Sugar Cake


Weigh out a quarter pound each of butter, brown sugar, flour and eggs.

Preheat oven to 350 F.

Cream butter and brown sugar until light and fluffy. It takes about 2-3 minutes.

Add eggs. Make sure eggs are fully absorbed. This means that the butter looks uniform.

Slowly add flour with the mixer running. Once the flour is incorporated you can stop mixing. Pull out the bowl and combine whatever is on the sides into the mix. Pour or scoop into prepared pans. This recipe yields one 6” square pan or 2 medium small loaf pans.

Bake for approx 30 min. Check them at this point because ovens vary. Mine tends to run rather hot.
Serve with berries, stone fruit, chocolate sauce, whipped cream or whatever gorgeous thing takes your fancy!


  1. Now this I gotta try! I'm imagining it's kind of like...pound cake?

  2. It is indeed a scaled down poundcake. and goooood!


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