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Butterscotch or Brown sugar cake

Soft and buttery butterscotch or brown sugar loaf cake
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Ingredients
  

  • 150 grams or 2/3 cup unsalted butter room temperature
  • 250 grams or 1 1/4 cup brown sugar
  • 2 eggs room temperature
  • 250 grams or 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 160 ml or 2/3 cup whole milk at room temperature
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat your oven to 160 C/ 325 F. Butter and flour a 9 x 4 inch loaf pan.
  • In a bowl, sift or whisk together the flour , baking powder and salt. Keep aside.
  • In another bowl, whisk together the butter and sugar until light and fluffy and creamy.
  • Add the eggs, one by one and beat well after adding each.
  • Add the vanilla extract and beat well.
  • Now, add flour and milk in alternate additions and mix on low until each addition is just incorporated.. So 1/3 of the flour mixture , 1/2 of the milk , 1/3 of the flour mixture , the remaining half of milk and finally the remaining 1/3 of the flour.
  • POur batter into prepared pan.
  • Smoothen top and bake for 45- 55 minutes until a skewer or knife inserted in the centre comes out clean and the top springs back on touch when pressed.
  • Cool in pan for 5 minutes .
  • Then unmould and cool completely on wire rack

Notes

This cake will last for 4-5 days in an airtight container at room temperature.
Recipe can be doubled and baked in a bundt pan. Or the same recipe can be baked in a 8 inch round or square pan.
You can reduce the sugar to 1 cup for less sweetness.
Omit the salt if using salted butter
My measuring cup is 240 ml