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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
cooking spray |
2 tablespoons dry breadcrumbs |
7 tablespoons butter, softened and divided |
2 cups packed dark brown sugar |
2/3 cup (6 ounces) 1/3-less-fat cream cheese |
2 teaspoons vanilla extract |
3 large eggs |
1 large egg white |
2 1/4 cups all-purpose flour |
1/2 cup cornstarch |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup 1% low-fat milk |
1 tablespoon powdered sugar |
Directions:
1. Preheat oven to 325°.
2. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.
3. Melt 4 tablespoons butter in a large saucepan over medium heat. Add brown sugar, and cook 2 minutes, stirring constantly (sugar will not melt). Pour mixture into a large bowl; cool 20 minutes, stirring occasionally.
4. Add 3 tablespoons butter, cheese, and vanilla to bowl; beat with a mixer at low speed for 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add the eggs and egg white, 1 at a time, beating well after each addition.
5. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 3 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; mix after each addition.
6. Pour batter into prepared pan. Bake at 325° for 1 hour and 5 minutes or until a wooden pick inserted an inch from the edge comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
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