Simple Brown Sugar Cake Recipe

Simple Brown Sugar Cake Recipe
Sometimes there is nothing quite like a cake that is dense, moist, and not overly sweet to satisfy that craving and pair alongside your favorite cuppa. This simple brown sugar cake recipe makes the perfect treat!
The addition of our Toasted Nut Brulee oolong tea and Stargazer Caramel Maté Chai infused into this batter leaves a perfectly nutty and cinnamon warmth, that isn’t overly sweet. To finish it off we infused the syrup with our Maple Dust. Don’t be embarrassed if you find yourself licking the plate!

How to Make Simple Brown Sugar Cake

Without brown sugar, we wouldn’t be able to create this delightful simple brown sugar cake recipe. If we look back far enough, the well-known white flour and refined white sugar we’re used to seeing across store shelves and in nearly every sweet treat were not the first to be created.
Sugar, as many of us know, originates from plants. Sugar was first extracted from sugar cane in the tropical climates of Asia. Columbus was responsible for first introducing sugar to the Europeans, and it was from this point forward that the demand for it grew. No one could get enough of this intoxicating treat!
Unfortunately, in the early 1800s, due to demand and the inability to keep up with it, the American public was convinced that further processing of brown sugar was needed for sanitary reasons. Enter—refined white sugar. Personally, I love the deep complexity of brown sugar in many baked goods. Bear in mind, though, it can take some precise adjusting when swapping it in recipes, as it will not only change the flavor but there is a higher moisture content in brown sugar than there is in refined white sugar.
Whichever way you prefer your “sweet,” it’s always a welcome addition to the delicious desserts and confections that are adored by us all.

Tea Pairings

When creating this brown sugar cake recipe, I wanted to make this as simple as possible, while also leaving a mouth-smacking yummy flavor on the pallet. I also strived to create a cake that wasn’t overly sweet so that pairing teas would be a breeze! Check and check!
I’m going to pull a recommendation right from this recipe. First up: Toasted Nut Brulee oolong tea. What’s fabulous about this tea is the variations of nuts. Hey, the best of us are all a little nutty, right? Throw in a little toasted vanilla for just the right essence and you have yourself a deep and welcoming cuppa.
Any of our chai teas would be perfect for this, but I am especially intrigued by the pairing of our Portland Rose City Chai, which is inspired by Plum Deluxes’ hometown of Portland, Oregon.
Rose petals, almonds, spices, lemongrass, black tea, and a hint of blackberry make up this blend. The richness of this tea paired with the slightly sweet density of this simple brown sugar cake will leave you nodding your head “yes!
There is something about our Buttery Shortbread herbal tea that always leaves me wanting more. It’s the perfect balance of buttery, sweet, and light. For these reasons, it’s a great compliment to this recipe. The smooth creaminess of the tea and moist texture of the cake is a match made in heaven.

Simple Brown Sugar Cake Recipe

Ingredients for Cake: Ingredients for Syrup:
  • 3 tablespoons brown sugar
  • 1 tablespoon honey
  • 1/2 cup hot water
  • 1 tablespoon Maple Dust

Begin by heating the milk in a small kettle or saucepan, then steep 1 tablespoon Toasted Nut Brulee oolong tea and 1 tablespoon Stargazer Caramel Maté Chai in the milk for 30 minutes.
Preheat the oven to 325°F and grease an 8-inch circle cake pan.
In a stand mixer, beat together butter, honey, sugar, and vanilla extract.
Add eggs, one at a time, and mix well in between.
In a separate bowl mix flour, salt, and baking powder.
Add in dry ingredient mixture to wet ingredient and mix until combined.
Strain the loose leaf tea from the milk and squeeze out as much of the liquid as possible.
Add tea-infused milk into the cake batter and mix well.
Add batter to a greased cake pan and bake for about 35 minutes, until a toothpick comes out clean and the center is no longer wobbly. Remove from oven and set aside to cool.
Combine all the ingredients for the syrup.
Poke several holes in the top with a skewer stick, or butter knife if you don’t have one.
Slowly pour the syrup mixture over the top of the cake. Let some soak in and repeat. *Usually, I have a little extra syrup left I don’t use.
Sprinkle a little Maple Dust on the cake and plate. Slice and serve!

McKenna Marek

McKenna is from midwestern Wisconsin and is the creative owner of Sweet Rose Desserts. She treasures time with her three children, savoring every moment, and the peacefulness of their home in the country. She enjoys baking, photography, and of course—time with friends over a shared pot of tea.
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