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Posted on Tue, Oct 4, 2011 : 8 a.m.

Brown sugar tea cake with white wine glaze is perfect for any time, from breakfast to bedtime snack

By Mary Bilyeu

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Mary Bilyeu, Contributor

I do a lot of baking, particularly in the fall. Cool weather and dreary, rainy days make me want to go into the kitchen, turn on some lively tunes, dance a little bit while I stir batter, and produce something fabulously fragrant and flavorful. Fresh, homemade baked goods can counter even the gloomiest, chilliest of days.

Recently, I wanted to make something simple — not laden with chips and nuts and streusel and such, but just fairly basic. A cake, perhaps, to serve with afternoon tea ... but dressed up just a little bit, maybe with a glaze. So I baked a lovely pound cake, substituting brown sugar for the white to give more depth of flavor.

And then, instead of drizzling a standard milk-based glaze over the top, I decided to use some lovely sweet white wine instead to flavor the icing. Remember that small changes can often have a big impact.

If a recipe calls for water or milk, for example, there's no reason you can't substitute coffee or a flavored liqueur, after all. Experiment! Try new things!

This cake makes a lovely snack or breakfast, or even a treat "just because." Served with tea, cocoa, coffee, milk or a glass of wine, it is simply perfect for any time of day.

Brown Sugar Pound Cake with Moscato Glaze

Cake (slightly modified from this recipe):
1/2 cup butter, softened
3/4 cup brown sugar
3 eggs
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Preheat oven to 350 degrees. Grease and flour an 8x4-inch glass loaf pan.

In a large mixing bowl, using an electric mixer, beat together the butter and sugar until light and fluffy; beat in the eggs and the vanilla until well combined.

Beat in the flour, baking powder and salt just until combined.

Spread batter in the prepared pan, and bake for 40-45 minutes until a tester inserted into the center comes out clean. Let cool for 20 minutes, then remove from pan; let cool on a rack.

Glaze:
1/2 cup confectioners' sugar
2 tablespoons Moscato (a very generous marketing gift from Flip Flop Wines)

Whisk together the glaze ingredients, then drizzle over the pound cake. Let the glaze set completely before cutting and serving.

Makes 12 servings.


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Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. She was thrilled to have her post about Scottish Oatmeal Shortbread named as one of the daily "Best of the Blogs" by the prestigious Food News Journal.


Go visit Mary's blog — Food Floozie — on which she enthuses and effuses over all things food-related. Her newest feature is Frugal Floozie Friday, seeking fun and food for $5 or less ... really! Feel free to email her with questions or comments or suggestions: yentamary@gmail.com.


The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here.

Comments

Hmm

Tue, Oct 4, 2011 : 12:23 p.m.

Once again Mary is killing it with the dessert recipes :)

Hmm

Tue, Oct 4, 2011 : 6:03 p.m.

Can't wait!

Mary Bilyeu

Tue, Oct 4, 2011 : 3:12 p.m.

Aw, shucks - thank you! If you think this one is good, though, just wait 'til tomorrow ... ;) My co-workers RAVED about the recipe you'll see tomorrow!