Brown Sugar Bundt Cake
3 C all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 C milk
1 1/2 C butter, softened
2 C dark brown sugar
1/2 C white granulated sugar
Heat the oven to 325°F.
Grease and flour a 10-inch tube pan or two 9-by-5-inch loaf pans.
Combine the flour, baking powder, and salt in a medium bowl and stir with a fork to mix well.
Stir the vanilla into the milk and set aside.
In a large bowl, beat the butter with a mixer at high speed until light and fluffy.
Add the brown sugar in 3 batches, and then add all of the white sugar, beating well after each addition.
Add the eggs, one by one, beating well after each addition.
Add half the flour and then half the milk, beating at low speed only until the flour or milk disappears into the batter.
Add in the rest of the flour and then the remaining milk, in the same way.
Quickly scrape the batter into the prepared pan, and bake at 325°F for 1 hour and 10 minutes (55 to 60 minutes for loaf pans), or until the cake is nicely browned at the edges, springs back when touched lightly at the center, and a wooden skewer inserted in the center comes out clean.
Cool the cake in the pan on a wire rack or a folded kitchen towel for 20 to 30 minutes.
Loosen the cake from the pan with a table knife and turn it out onto a wire rack or a plate to cool completely, top side up.