BROWN SUGAR BUNDT CAKE WITH SAUCE

I took the time this weekend to play with one of my new toys I received for Christmas.  Isnt it funny to think back and see just how much our Christmas lists change throughout the years. 

We go from wanting Barbie Dolls to wanting a Bundt pan!

My Hubby loved this recipe.  I added a chopped apple to the cake.

Enjoy!

Cake:

2 1/4

cups Gold Medal® all-purpose flour

1/2

teaspoon baking powder

1/2

teaspoon salt

1 1/2

cups packed light brown sugar

3/4

cup granulated sugar

1

cup butter, softened

4

eggs

2

teaspoons vanilla

3/4

cup milk

Sauce:

1

cup butter

1/2

cup packed light brown sugar

2

tablespoons milk

1

tablespoon light corn syrup

1

teaspoon vanilla

Heat oven to 350ºF. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.

1. In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
2. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
3. Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla. Serve warm sauce with cake.