Brown sugar adds a delicious caramel flavor to this moist, buttery pound cake. It's topped with brown sugar icing and brown sugar crumble.
1 pound (4 sticks) unsalted butter, room temperature
4 cups light brown sugar
1 package (8 oz) cream cheese, room temperature
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla extract
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 cup sour cream, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). In the bowl of a stand mixer, beat butter and sugar on medium speed until pale, light and fluffy (about 6 minutes). Add cream cheese, baking powder, salt, extract, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Add 2 cups of flour, beating until just incorporated. Beat in sour cream. Beat in the remaining flour. Scrape the bottom and sides of the bowl, then beat for another 10 seconds on medium speed. Pour batter into prepared tube pan and gently shake to help settle the batter. Place on middle rack of oven. Place a baking sheet on the rack below to catch any drips. Bake 2 1/4 to 2 1/2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Brown Sugar Crumble
3/4 cup flour
1/2 cup light brown sugar
4 tablespoons (1/2 stick) butter, melted
Stir together flour and sugar, then add melted butter. Stir until wet, sandy crumbs form. Spread in a single layer on a lined baking sheet and bake at 350°F for 10 minutes.
Brown Sugar Icing
2/3 cup light brown sugar
1/4 cup water
4 cups powdered sugar
1/3-1/2 cup water
Heat brown sugar and water together, stirring to dissolve the sugar. Remove from heat and beat in powdered sugar. Add water a little at a time until you reach your desired consistency. Pour over cooled cake. Top with Brown Sugar Crumble.
