Have you ever tried making a cake batter using a food processor? In this post, I will show you how to do it. I hope you love this food processor brown sugar cake recipe as much as I do. So quick. So easy. The taste is good! Why not make one now?
Learn to Make Brown Sugar Cake
Using a Food Processor
I love experimenting and I 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. It came out well and tasted good, just couldn’t be any easier. A simple yet very delicious cake for enjoying with a cup of tea or coffee. It is also a perfect cake to serve at your next home party.
It has a buttery, brown sugar flavor, and a moist tender crumb texture. Adding toasted ground walnuts gives this cake a wonderful nutty flavor. This cake is not overly sweet. I think the amount of sugar I used was enough. You can increase the amount of sugar you use to make it sweeter.
If you have never tried making a food processor cake, then this easy beginner-friendly recipe will help you. It includes step-by-step instructions. Additionally, it offers tips, tricks, and techniques for making a brown sugar cake that is incredibly light and moist.
Note: You can also make this cake batter in a bowl with an electric hand mixer. You can also use a stand mixer.
About This Brown Sugar Cake Recipe
When it comes to food processor recipes, most of the recipes say just dump everything in the food processor. Then, blitz it. But, this is not ” the all-in-one method”* food processor cake recipe.
*What is All-in-one method? you simply mix all the ingredients in one bowl by beating them together to make the batter.
I usually make this cake in a bowl with a hand mixer. I believe you have to mix things in steps to make a light, moist, and soft crumb cake. With that in mind, first, I cream butter and sugar until creamy and fluffy. Then, I beat the eggs one at a time. Next, I alternate adding the dry and wet ingredients.
In this recipe, I made the cake batter in my food processor by mixing the ingredients in steps. Just I followed the same steps as when I made cake batter in a bowl with my hand mixer.
Does dumping everything all at once into a food processor obtain the same results? I have not yet tried ” the all-in-one method” cake recipe. But for another cake, I am thinking of experimenting with it in my food processor!
Brown sugar makes all the difference
What is Brown sugar?
Brown sugar is a term applied to all brown sugars like light brown, dark brown, or soft brown sugars. They are normally unrefined. It has more nutrients than refined white sugar.
Why use brown sugar?
When you want more moisture, richer flavor, and darker color in your cakes, then use brown sugar. Brown sugar holds molasses. So, it is naturally moister than white sugar. This creates 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.
What Type of Brown Sugar to Use?
In this recipe, I used a mix of brown sugar. This includes 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. You can use your choice of sugar. You can also use a mix of sugar. Just feel free to experiment with brown sugar.
Is brown sugar healthy?
Brown sugar is just a slightly less harmful version of sugar. Still, it can have negative health effects. So, consuming brown sugar in moderation is considered safe.
Ingredients to make Brown Sugar cake
- Unsalted Butter: I prefer using butter. You can also use good-quality margarine. Another choice is to 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.
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. This way, 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. Also, make sure you follow the instructions on mixing.
Preparation
All the ingredients must be at room temperature: This is a crucial factor for this recipe. If the ingredients are too cold, they won’t cream easily and won’t give 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 curdles or gets a little lumpy after you beat in the eggs, do not worry. You can fix it by stirring in a tablespoon or two of flour.
Do not over-mix or under-mix your batter: Pulsing too long will cause excess gluten to form. This will toughen up your cake.
Baking
Baking time and temperature: Make sure to preheat the oven until the internal temperature becomes stable. The temperature and time for baking this butter cake can vary from oven to oven. It depends 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: To keep this cake moist, make sure you don’t over-bake your cake. The longer the cake bakes the drier it becomes. Do not wait for the center to be completely dry. Otherwise, your cake will be very dry.
Do not under-bake: If the cake is under-baked, give it a little extra baking time. Check every few minutes.
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 with moist, then the cake is done. If batter remains, bake for another 5 minutes before testing again.
Cooling
Allow it to cool properly: Even after the cake is out of the oven, it will still cook due to the residual heat. Let it cool for about 10 minutes in the pan after pulling it from the oven. 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 about 2 days at room temperature. You can store it in the fridge for a week or so. To freeze, cool the cake completely. Wrap it very tightly in two layers of plastic wrap. 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…
Brown Sugar Cake In a FOOD PROCESSOR
(Step-by-Step Recipe)
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time 1 hour
Baking Pan
18 cm round 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
Instruction
Preparation
- Toast the walnuts in an oven for about 10 minutes at 160°C. Let cool. Blitz the nuts in the food processor for about 10 seconds. Time depends 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. Add, one tablespoon at a time. Pulse 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. Then bake at 170°C for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow to rest in the pan for 5 to 10 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.
THANK YOU FOR STOPPING BY
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#joyofeatingtheworld or @joyofeatingtheworld
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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