Brown Sugar Pound Cake

Instructions

1. Prepare the pan
   Preheat oven to 325°F (165°C). Thoroughly grease a 10-inch (12-cup) bundt pan with non-stick cooking spray or butter, making sure to coat all crevices. Dust with flour and tap out excess.
2. Cream butter and sugars
   In a large bowl using an electric mixer, beat the butter on medium speed until creamy, about 2 minutes. Add the dark brown sugar and granulated sugar gradually, beating until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl as needed.
3. Add eggs
   Add eggs one at a time, beating well after each addition. Beat in the vanilla extract, ensuring everything is well incorporated. The mixture should be very smooth and light in color.
4. Combine dry ingredients
   In a separate medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using). Make sure all ingredients are evenly distributed.
5. Mix wet and dry ingredients
   With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the milk and buttermilk, beginning and ending with the flour mixture. Mix just until combined after each addition. Do not overmix.
6. Bake the cake
   Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
7. Cool and serve
   Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely, about 2 hours. Once cooled, slice and serve. For best results, wrap any leftover cake tightly in plastic wrap to maintain moisture.