Have you ever tried making a cake using a food processor? In this post, I will show you how to make one. I hope you love this food processor brown sugar cake recipe as much as I do. So quick. So easy. Why not make one now?
This brown sugar cake is simple yet very delicious with a buttery, brown sugar flavor, and a moist tender crumb texture. Adding toasted ground walnut gives this cake a wonderful nutty flavor. A simple cake for enjoying with a cup of tea or coffee, serving at your next home party, or serving for breakfast.
Note: You can also make this cake batter in a bowl with an electric hand mixer, or in a stand mixer.
Can food processors really make decent cakes?
I love experimenting, so I just wanted to try a food processor cake recipe and see how it works, so I made this brown sugar cake batter in my food processor. The cake came out well and tasted good. It just couldn’t be any easier.
All food processors are not made equal, so probably not all food processors are equally suitable for making cake batters, luckily, my food processor does the job well.
This is not ” the all-in-one method” cake recipe
When it comes to food processor recipes, most of the recipes say just dump everything in the food processor and then blitz it. However, this is not ” the all-in-one method”* food processor cake recipe. *With the all-in-one method, you simply mix all the ingredients together in one bowl by beating them together to make the batter.
Does dumping everything all at once into a food processor obtain the same results? I have not yet tried ” the all-in-one method” recipe. But for another cake, I am thinking to experiment with it in my food processor!
About This Brown Sugar Cake Recipe
I usually make this cake in a bowl with a hand mixer by creaming butter and sugar until creamy and fluffy and then beating in the eggs, and alternately adding the dry and wet ingredients.
In this recipe, I made the cake batter in a food processor by mixing the ingredients in steps the same as the cake batter I usually make in a bowl with my hand mixer. Because I am still under the impression that you have to mix things in steps to make a light, moist, and soft crumb cake.
Why use brown sugar?
Brown sugar is a term generally applied to all brown sugars like light brown, dark brown, or soft brown sugars. What all brown sugars have in common is that they are normally unrefined, retain their nutrients, and have varying degrees of molasses.
Brown sugar contains molasses so it is naturally moister than white sugar creating softer, more moist, mildly sweet baked products with a slightly burnt flavor (smoky caramel flavor). It also usually turns your baking products a darker color.
Is brown sugar healthy?
Brown sugar is just a slightly less harmful version of sugar as it contains more nutrients than refined white sugar but it can still have negative health effects. So, consuming brown sugar in moderation is generally considered safe.
Brown sugar makes all the difference
When you want more moisture, richer flavor, and darker color in your cakes, then use brown sugar.
In this recipe, I used a mix of brown sugar including cane sugar, demerara sugar, light muscovado sugar, Kokuto ( Unrefined dark brown sugar), and honey. I found that using a mix of brown sugar makes the cake more flavorful and moist. However, you can use your choice of sugar or a mix of sugar, and just feel free to experiment with brown sugar.
This cake is not overly sweet, and I think the amount of sugar I used was enough in this cake, but you can increase the amount of sugar you use to make it sweeter.
Ingredients to make Brown Sugar cake
- Unsalted Butter: I prefer using butter but you can also use good quality margarine or use half butter and half margarine.
- Brown Sugar: I used a mix of brown sugar (cane sugar, demerara sugar, light muscovado sugar, and Kokuto. Use your choice of sugar.
- Honey: Optional but honey makes the cake more flavorful.
- Eggs: I used large eggs, each weighing between 60 to 65 gm.
- Flour: I used cake flour as it keeps the cake tender and moist. You can also use plain or all-purpose flour.
- Baking powder: It helps make the cake rise, make sure to use fresh baking powder.
- Salt: Salt balances out the flavors of the cake and ensures that it does not taste flat.
- Rum: Adding rum is optional. Use lemon juice for a lemony flavor.
- Walnuts: Use walnuts or your choice of ground nuts.
Brown Sugar Cake-Baking Pan
I used an 18 cm round cake pan. You can also use a bundt cake pan, tube pan, loaf pan, or square pan. Grease it with softened butter and then dust lightly with flour and shake off the excess. Or line it with baking paper after lightly greasing it so that you can easily pull the cake out of the pan once it is done baking.
Tips for Making the Best Brown Sugar Cake
The most important thing to remember when making this cake is to have all the ingredients at room temperature and to make sure you follow the instructions on mixing.
Preparation
Allow the ingredients to come to room temperature: It is very important that all the ingredients are at room temperature for this recipe. around 21° C (70° F), before starting your recipe. If the ingredients are too cold, they won’t cream easily and won’t become the light fluffy texture you’re looking for.
Use softened butter: Make sure that your butter is soft but still solid not too soft and starting to melt. When you press a finger into the butter if it leaves an indention, it’s softened.
Sieve the dry ingredients: Sieve the dry ingredients (flour, baking powder, and salt) together 3 times. Sieving can remove lumps and impurities. It also aerates the flour and also shortens the time of mixing and even the distribution of the dry ingredients.
Making the Batter
Can I fix curdled batter? If the mixture will curdle or go a little lumpy after you when beating in the eggs you can fix it by stirring in a tablespoon or two of flour to the mixture, just until the batter is emulsified once again.
Do not over-mix or under-mix your batter: Pulsing too long will cause excess gluten to form, which will toughen up your cake.
Baking
Baking time and temperature: Make sure to preheat the oven until the internal temperature became stable. The temperature and time for baking this butter cake can vary from oven to oven, depending on the weight of the batter as well as the shape of the pan. So, the baking temperature and time suggested in this recipe are only a rough guide.
Do not over-bake or under-bake: To keep this cake moist, make sure you don’t over-bake your cake. The longer the cake bakes the drier it becomes. If the cake is underbaked, give the cake a little extra baking time and check every few minutes. However, if you wait to pull the cake until it is completely dry in the middle, you will have a very dry butter cake.
Check the doneness: Always test for doneness near the end of baking a cake. When the tester inserted into the middle of the cake comes out clean, then the cake is done. If batter remains, bake for an additional 5 minutes before testing again.
Cooling
Allow to cool properly: The residual heat in the cake will continue cooking even after it is out of the oven. So, once you have pulled it from the oven, let cool for about 5 minutes in the pan, and then remove it from the pan and place it on a baking rack to cool completely.
serving Suggestion
I like this brown sugar cake just plain with a cup of tea or coffee as a teatime treat. And you can also serve it for breakfast or brunch. For an extra touch of sweetness, you can glaze, frost, or dust the top of your cake with powdered sugar.
Storing Suggestion
Store this cake in an airtight container for up to three days at room temperature. Storing the cake in the fridge will make it go stale.
To freeze, cool the cake completely and wrap it very tightly in two layers of plastic wrap and then place it in a freezer plastic bag. It will last 4 to 6 months in the freezer. Let the cake thaw overnight in the fridge and bring it to room temperature before serving.
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I am a big fan of cheesecake and I have tried pretty much many cheesecake recipes. I have shared several cheesecake recipes on this blog and many more to come…
FOOD PROCESSOR Brown Sugar Cake
(Step-by-Step Recipe)
Ingredients
100 g soft butter
80 g brown sugar
2 large eggs
1 tbsp honey
1 tbsp rum
100 g cake flour
1 tsp baking powder
1/8 tsp salt
40 g ground nuts
1 tbsp brown sugar
Instruction
Preparation
Toast the walnuts in an oven for about 10 minutes at 160°C. Let cool and blitz the nuts in the food processor for about 10 seconds or so depending on how efficient your food processor is.
Stir together ground walnuts with brown sugar in a separate small mixing bowl. Set aside.
Preheat the oven to 180°C.
Grease an 18 cm cake pan and line the base with parchment paper.
Have all the ingredients at room temperature before starting.
Sift together flour, baking powder, and salt 3 times.
In the bowl of the food processor, pulse the butter until creamy depending on how efficient your food processor is.
Scrape down the sides of the bowl as needed.
Add the sugar in 3 additions and pulse together until well combined and light in color. Scrape down the sides.
Whisk the eggs, honey, and rum together in a small bowl and add, one tablespoon at a time, pulsing well after each addition. Scrape down the sides as necessary.
To stop the batter from curdling, add one spoonful of the flour mixture if required. Continue pulse until it is almost combined.
Add the remaining flour mixture, and process with 3 or 4 quick on/off turns, just until flour disappears.
Scrape down the sides as necessary.
Add the ground nut mixture, pulsing with 2 or 3 quick on/off turns until just combined.
Transfer the batter to the prepared pan and spread evenly with a spatula.
Bake in preheated oven at 180°C for 20 minutes and then at 170°C for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
Let cool on a wire rack.
Serve & enjoy!
This brown sugar cake goes well with a cup of tea or coffee.
Food Processor Brown Sugar Cake Recipe
Easy Brown Sugar Cake (In a Food Processor)
Equipment
- Food Processor
- 18 cm Baking Pan
Ingredients
- 100 g soft butter
- 80 g brown sugar
- 2 large eggs
- 1 tbsp honey
- 1 tbsp rum
- 100 g cake flour
- 1 tsp baking powder
- 1/8 tsp salt
- 40 g ground nuts
- 1 tbsp brown sugar
Instructions
- Toast the walnuts; Preheat oven to 160°C. Arrange walnuts on a baking sheet in a single layer. Bake for about 10 minutes, checking frequently.
- Let cool and blitz the nuts in the food processor for about 10 seconds or so depending on how efficient your food processor is.
- Stir together ground walnuts with brown sugar in a separate small mixing bowl. Set aside.
- Grease an 18 cm cake pan and line the base with parchment paper. Preheat the oven to 180°C.
- Sift together flour, baking powder, and salt 3 times.
- Have all the ingredients at room temperature before starting.
- In the bowl of the food processor, pulse the butter until creamy depending on how efficient your food processor is.Scrape down the sides of the bowl as needed.
- Add the sugar in 3 additions and pulse together until well combined and light in color. Scrape down the sides.
- Whisk the eggs, honey and rum together in a small bowl and add, one tablespoon at a time, pulsing well after each addition.To stop the batter from curdling, add one spoonful of the flour mixture if required.
- Add the remaining flour mixture, and process with 3 or 4 quick on/off turns, just until flour disappears. Scrape down the sides as necessary.
- Add the ground nut mixture, pulsing until just combined.
- Transfer the batter to the prepared pan and spread evenly with a spatula.
- Bake in preheated oven at 180°C for 20 minutes and then at 170°C for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Let cool on a wire rack. Serve & enjoy!
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