Description
Moist vanilla loaf cake made with brown sugar for depth and warmth, topped with a rich, buttery caramel glaze that sets into a glossy finish—perfect for cozy afternoons or elegant dessert platters.
Ingredients
Units
Scale
- For the Loaf Cake:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the Caramel Glaze:
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar, sifted
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large bowl, cream together butter and brown sugar until fluffy.
- Beat in eggs, one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with milk, beginning and ending with flour. Mix just until combined.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the Caramel Glaze: In a saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a gentle boil and cook for 2–3 minutes. Remove from heat, add vanilla, and whisk in powdered sugar until smooth.
- Let cool slightly before pouring over the cooled loaf. Allow the glaze to set.
Notes
- Ensure the loaf is fully cooled before glazing to avoid the glaze melting off.
- Use sifted powdered sugar for a smooth glaze texture.
- This cake stores well at room temperature for up to 3 days when covered tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 29g
- Sodium: 115mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 65mg
