Brown sugar has a coarser texture than the granulated white sugar does, so your cake won't be quite as smooth or tender if you use brown sugar. The cake already is quite caramely-flavored, so this swap is probably not necessary. If you are determined to give it a try, begin by swapping 1/4 cup of the granulated sugar for brown sugar and see if that gives you a flavor and texture you find pleasant. Happy baking! Kye@KAF

• Reply