Cold Oven Brown Sugar Pound Cake
Indulge in the decadence of a cold oven pound cake, moist and rich with caramel drizzle.
This is one mammoth pound cake that we are sharing today. Let’s jump right in!
What Does Cold Oven Mean?
Normally, you will preheat your oven before baking. However, with a cold oven cake, you don’t. You literally place your pan filled with batter into a cold oven. Then, you turn on the oven temperature and bake.
This pound cake is very heavy and doesn’t rise much. Starting it in a cold oven will let it rise slowly, along with the oven temp.
Ingredients List
- Flour + Salt + Baking Soda + Baking Powder
- Sugars: Brown & White
- Eggs
- Vanilla
- Butter
- Oil ( Canola or vegetable)
- Plain Greek yogurt ( or sour cream)
- Caramel Sauce
Caramel Sauce
You can use a store bought version or make it homemade . Whatever works best for you! Find out how to make homemade caramel sauce.
Pan Size
You will need 10-12 cup bundt (fluted) pan for this cake. If you don’t have one, the batter will also fit into 2- 8/9 inch loaf pans.
Tips for a Perfect Bundt Removal
- Use a generous amount of non stick baking spray. You can also use a good old fashion stick of butter to grease it too or use a cooking spray with flour included in. See recipe card for my preferred brand.
- Make sure your cake is well cooled before attempting to remove it. Let it sit 10-15 minutes beforehand. Gently, take a sharp knife and run it along the edge and middle of the cake.
- Tip the cake upside down on a plate. Be sure the plate is larger than your cake. Let the cake fall naturally and if it’s still stubborn, give the bottom of your cake pan a gentle tap.
Love a Bundt Cake? Try These Too!
- Lemon Glazed Bundt Cake
- Double Chocolate Sour Cream Bundt Cake
- Crème fraîche Bundt Cake with Crème fraîche Icing
Cold Oven Brown Sugar Pound Cake
Indulge in the decadence of a cold oven pound cake, moist and rich with caramel drizzle.
Ingredients
- 3 cups flour
- 1/2 tsp baking powder
- dash of salt
- 1/4 tsp baking soda
- 1 cup ( 2 sticks) butter, softened
- 2 cups brown sugar
- 1/2 cup vegetable or canola oil
- 1 cup sugar
- 2 tsp vanilla
- 6 eggs
- 1 cup plain Greek yogurt
- Caramel sauce ( for topping)]
Instructions
- Generously grease a 10-12 cup bundt pan. DO NOT preheat oven.
- In a bowl, whisk together flour, salt, baking soda and baking powder. Set aside.
- In a mixing bowl, beat butter for 5 minutes on medium speed. Add in oil, both sugars, yogurt and vanilla. Beat to combine.
- Add in eggs, one at a time. Mix each egg completely before adding the next.
- Gradually add in flour mixture and beat just until combined.
- Spread batter into prepared pan.
- Place pan in cold oven, then, heat temperature to 325 degrees. Bake for 60-90 minutes or until knife inserted comes out clean. Your cake is quite deep. Be sure to insert knife quite a ways down.
- Let the cake cool for 10-15 minutes before removing from pan.
- To remove: Run a sharp knife along the edge of pan. Then, carefully invert the cake on top of a larger plate. Let the cake fall naturally. Once removed, cool completely on wire rack.
- Drizzle top with caramel sauce.
Notes
- adapted from A Southern Grace
Recommended Products
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 435Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 113mgSodium: 150mgCarbohydrates: 88gFiber: 1gSugar: 59gProtein: 10g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
