Brown Sugar Pound Cake 

Preheat oven to 325°F. Heavily spray a 15-cup Bundt pan with baking spray; set aside.

Beat butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment at medium speed until creamy, 2 to 3 minutes.

Gradually add brown sugar and granulated sugar, beating at medium speed until light and fluffy, 4 to 6 minutes.

Add eggs, 1 at a time, beating just until incorporated after each addition (do not overbeat).

Whisk together flour and salt in a medium bowl. Gradually add flour mixture to butter mixture in 3 additions alternately with milk, beginning and ending with flour mixture and beating on low speed just until blended after each addition. Stir in vanilla with a spatula just until blended.

Pour batter into prepared pan, and spread evenly.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 1 hour, 10 minutes, to 1 hour, 20 minutes. Cool in pan on a wire rack 10 to 15 minutes. Gently loosen sides of cake from pan with an offset spatula, if needed, and turn cake out of pan onto a wire rack. Cool completely, about 2 hours.