Brown Cake


Dark brown sugar imparts a deep flavor that is reminiscent of molasses to this cake (and everything else it is used in making). Grated orange zest adds a bright note, and makes the cake appropriate for a winter dessert. Cake flour is finer than all purpose flour and results in a cake with a finer (or in other words softer) texture; be sure to use the kind that is not labelled as "self-rising" since baking powder is added here.


  • 230 grams sugar (yellow)
  • 50 grams dark brown sugar
  • 1 eggs
  • 250 milliliters milk
  • 30 grams unsalted butter (softened)
  • 1 orange (peeled)
  • 250 grams cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • butter (for greasing)
  • sugar (for sprinkling)


  1. 1Preheat oven to 180°C (approximately 350°F).
  2. 2In a bowl, whisk sugar, egg and a little milk until smooth.
  3. 3Add butter and mix well.
  4. 4Add remaining milk.
  5. 5Peel orange, remove pith from peel and thinly julienne peel.
  6. 6Add flour, baking powder, cinnamon and orange peel.
  7. 7Mix well.
  8. 8Grease a Bundt cake pan with butter and sprinkle with sugar.
  9. 9Pour batter in the pan. Bake in preheated oven for 30-40 minutes.
  10. 10Cake is done when toothpick inserted in the middle of cake comes out clean.
  11. 11Remove cake from oven, cool for about 5 minutes and remove from pan.
  12. 12Cool on a baking rack.
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