Brown Sugar Bundt Cake

This post is sponsored by C & H Sugar. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Browned Butter Blondie possible. 

Easter is heeerrre!!! I’m like a kid on Christmas morning when it comes to Easter…it’s my absolute favorite holiday of the year. The other 364 days of the year don’t even come close. There’s just so much to love about this holiday {egg shaped chocolate candy aside – wink, wink}, including the epic Easter Sunday brunch we host each year. You guys know I love a good brunch which pretty much makes Easter brunch the best ever!

Easter brunch at our house is a “go-big or go-home” kind of event. Mimosas are flowing, kids are hunting eggs in their Sunday best, the breakfast buffet is always open and the over 21’s finish it all off with a tipsy, semi-competitive match of croquet on the lawn. It all ends with a nap. And then leftovers for dinner. Does it get any better?? I only wish all Sundays could be this good. Let’s be honest, half the fun is the food. Okay, so maybe that’s just me because baking is pretty much my job. I start baking for the big event days before and the list of all things sugar and sweet is looonnng. Family tradition requires that I make certain fan favorites like scones with jam, crepes with fruit and bananas foster waffles topped with freshly whipped cream. I switch it up each year a bit and throw in crepes and a frittata or two for the savory folks. And there is always cake for breakfast. Because, well…that’s what we do on Sundays.

Cake for breakfast always wins and so I couldn’t be more excited to partner up with C & H Sugar to bring you this Brown Sugar Bundt Cake. If you are looking for a quick, easy, perfect special something for Easter brunch…this bundt has your back. It honestly couldn’t be easier to throw together and you can even bake it the night before so you aren’t feeling frazzled on Easter morning. It’s always a fan favorite because everyone loves a bundt.

The beauty of a pretty little bundt cake is that it looks like it took a sprinkling of baking magic and a few hours in the kitchen to prepare. But the best part is it takes less than 15 minutes to prep and only 50 minutes in the oven. Yep, in less than an hour you can show off this pretty little bundt at your Easter table. I’m loving this Anniversary Edition Nordic Ware Crown Bundt Pan but you can use any bundt pan you have on hand. Bonus points if it was grandma’s favorite. No one will be able to turn down a slice of this perfectly sweetened, moist Brown Sugar Bundt Cake dusted with confectioner’s sugar. This is the kind of cake you’ll want to have in your kitchen long after Easter has passed.

To make this bundt we start with high quality, unsalted butter. You’ll cream the butter and sugars together for a bit until you’re left with a light and fluffy mixture. I use a higher ratio of golden brown sugar to granulated sugar which gives the cake a milder, more caramel-like flavor. Brown sugar is naturally moist so this cake turns out soft and tender every time. I always use C & H Golden Brown Sugar in my baked goods. Their premium quality can’t be beat and I’ve been baking with it since I was a little girl in my grandma’s kitchen. I always have it stocked in my pantry and I love that I can now order it on Amazon for quick delivery. C & H is where it’s at peeps!

Next we’ll add the eggs and vanilla to the butter and sugar mixture followed by the dry ingredients and healthy dollop of full fat yogurt. The yogurt gives this Brown Sugar Bundt Cake a perfectly tender texture. This cake is not frosted, but trust me, you won’t miss it. This delicious cake pairs just as well with a cup of coffee as it does with a champagne cocktail. It’s simply delicious!

This cake is not likely to last long at our Easter brunch, but if you happen to have any left, a slice or two of this bundt makes the perfect gift for your guests as they head out the door. Just remind them to save it for Monday morning because cake for breakfast is totally a thing.

I hope you make this Brown Sugar Bundt Cake for your Easter celebrations. If you make this cake, or any other recipe from the blog, be sure to tag @brownedbutterblondie on Instagram. I love seeing what you’re baking up in your kitchens. And don’t forget to follow along on Pinterest for all the latest recipe details straight from the blog. To save this recipe to your own Pinterest board, simply click on any one of the red “SAVE” buttons on any photo in the post.

Wishing you the happiest Easter filled with love and laughter and of course, lots of cake.  XO

Brown Sugar Bundt Cake Recipe

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• Author: Heather Mubarak
• Prep Time: 15 mins
• Cook Time: 50 mins
• Total Time: 1 hour 5 mins
• Yield: 1 1x
• Category: Cake

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Description

A quick and easy, perfect special something for your Easter brunch, this Brown Sugar Bundt Cake has as soft and tender crumb with a hint of caramel flavor.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups all purpose flour, spooned and leveled
• 1 3/4 cups C & H Golden Brown Sugar, lightly packed
• 1/4 cup C & H Granulated Sugar
• 1 tsp kosher salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 10 TBSP unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 1/2 tsp vanilla
• 1 cup full fat greek yogurt
• C & H Confectioner’s Sugar fro dusting

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Instructions

1. Preheat oven to 350°F.
2. Generously grease a 10 cup bundt pan with non-stick cooking spray. Set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda and salt.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, brown sugar and granulated sugar until light and fluffy.
5. Add eggs, one at a time, mixing well after each addition.
6. Add vanilla and mix on low speed to combine.
7. With mixer on low, add the flour mixture in 3 additions, alternating with the yogurt. Begin and end wit the flour mixture.
8. Mix until just combined. Do not over mix.
9. Pour batter into prepared bundt pan and use an offset spatula to level the batter.
10. Bake for 45 to 50 minutes, or until cake is golden brown and toothpick inserted in the center of cake comes out clean. Cover the cake with foil after baking for about 35 minutes if the cake seems to be browning to quickly.
11. Remove from oven and cool on a baking rack for 20 minutes. Invert pan onto a baking rack and gently tap the bottom of the pan to release the cake.
12. Cool completely before dusting with C&H Confectioner’s Sugar or drizzling with a glaze.

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Notes

Store cake in a cool, dry place.

*C & H Sugar can be purchased at your local market, online or at Amazon.com