Brown Sugar Pound Cake

This cake is delicious on its own. The brown sugar gives it a rich, caramel flavor.
Add the berries and special sauce...delectable, delightful, delish, distinctive, divine, enjoyable, enticing, exquisite... (thank you online thesaurus).

Brown Sugar Pound Cake
Pound Cake Recipe adapted from Cooking Light
3 T dry bread crumbs
3 cups flour
1 tsp baking powder
1/4 tsp salt
3/4 cup butter, softened
2 cups packed light brown sugar
1 T vanilla
3 large eggs
1 cup fat-free milk

Preheat the oven to 350 degrees. Coat a 10-inch angel food cake pan with cooking spray and dust with the bread crumbs.

Whisk together the flour, baking powder and salt in a bowl; set aside.

Beat the butter in a large bowl on medium speed until light and fluffy. Gradually add brown sugar and vanilla, beating until well blended. Add eggs, one at a time, beating well after each addition.

Add flour mixture to sugar mixture alternately with the milk, beating at low speed, beginning and ending with the flour.

Spoon the batter into the prepared pan. Bake for 1 hour and five minutes, or until a cake tester inserted in the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool completely on a wire rack.

Serve with fresh sliced strawberries (any berries would do I'm sure) and the special sauce.

Yogurt Sauce
equal parts brown sugar and plain yogurt (I use fat free...you could certainly substitute the yogurt for sour cream to make this sweet and tangy sauce)