Brown Sugar Pound Cakes with Brown Butter Icing
tasteandtellblog.com · 2009 · 28 -30
Against 462 pound cake recipes
Less egg than 90% of recipes and less butter than 83%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- Less egg than 90% of recipes: 53% of the flour weight against the typical recipe's 80%.
- Less butter than 83% of recipes: 61% of the flour weight against the typical recipe's 91%.
Ingredients (11)
- 3 cups sifted all- purpose flour≈ 375 g
- 2 teaspoons baking powder≈ 9 g
- 1/2 teaspoon salt≈ 3 g
- 1 cup 2 sticks unsalted butter, at room temperature≈ 227 g
- 2 1/4 cups packed light brown sugar≈ 495 g
- 4 large eggs (at room temperature)≈ 200 g
- 3/4 cup buttermilk≈ 183 g
Toppings and extras
Listed, but not counted in the percentages below.
- 1/2 cup 1 stick unsalted butter≈ 114 g
- 2 cups sifted confectioners’ sugar≈ 240 g
- 2 teaspoons pure vanilla extract≈ 8 g
- 2 tablespoons milk (plus more if needed)≈ 31 g
flour 375 gbatter 1492 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.
- Butter61% · 12th percentile · median 91%
- Sugar132% · 58th percentile · median 120%
- Egg53% · 7th percentile · median 80%
- Dairy49% · 52nd percentile · median 46%
- Leavening2.5% · 69th percentile · median 1.6%
- Salt0.8% · 56th percentile · median 0.7%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 25 minutes
- median 60 minutes
Keep exploring
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Nearest by baker's percentages: butter, sugar, egg, dairy, leavening, salt.
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