Back on Father’s Day, I wanted to make a yummy dessert to finish off our celebratory dinner. But since we had just gotten back from out of town, and I was already making a big dinner, I needed a low-maintenance solution. I only had to look as far as the back of my brown sugar box!
This Brown Sugar Pound Cake that I made was easy, delicious, and I actually had everything on hand to make it. You can add cool whip or Reddi-whip, but making your own whipped cream is so easy and SO GOOD (though not in line with our new diet! Maybe just on special occasions :)). I sliced up some peaches and added blueberries on top, and it was the perfect southern summer dessert. The kids loved it, and we maaaaaay have had it for breakfast until it was gone! Here’s the recipe if you’d like to give it a try.
Brown Sugar Pond Cake with Whipped Cream
(from Domino Sugar)
1 cup packed light brown sugar
2 sticks butter
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy cream
2 tablespoons sugar
Preheat oven to 350 degrees. Grease and flour 9x5x3 inch loaf pan. In a large bowl, beat sugar and butter until fluffy. Beat in eggs, one by one. Add 1 teaspoon vanilla. In a separate bowl, combine flour, baking powder, and salt. Gradually add sugar to the mixture. Pour batter into the pan. Bake one hour or until toothpick inserted in the middle comes out clean. Remove from pan and turn out on rack to cool completely.
For whipped cream, combine cream, sugar, and vanilla in a chilled bowl. Beat on medium-high speed until soft peaks form. Serve immediately.
Slice cake, add a scoop of whipped cream and top with berries or other fruit. Enjoy!
I hope you’ll try is delicious pound cake. And I’d love to know what your favorite go-to low maintenance desserts are!