Welcome, my fellow food lovers! Today, I am excited to share with you the deliciousness that is the Cinnamon Pound Cake Recipe. If you’re a fan of cinnamon rolls and pound cake, then this recipe is going to be right up your alley. The combination of these two classic sweets results in a delightfully moist and fluffy cake that’s bursting with warm cinnamon flavor.
As a chef specializing in British cuisine, I believe that classic desserts should never go out of style. And pound cakes are no exception. There’s something about the simplicity of a good pound cake that leaves an indelible impression on anyone who takes a bite. But Cinnamon Swirl Pound Cake takes this classic dessert to a whole new level.
Not only is it an easy recipe, but it is also perfect for any occasion, whether it’s for a cozy family breakfast, a weekend brunch with friends, or a special dessert for an intimate dinner party. One bite of this cinnamon swirl pound cake, and you will feel as if you are biting into a cloud – soft, light, and fluffy!
So let me show you how to make this delectable treat that will please everyone at your table!
Why You’ll Love This Recipe
Let me tell you something about this cinnamon pound cake that will make your mouth water. This recipe is perfect for anyone who loves moist, fluffy and flavorful cakes. If you’re a fan of cinnamon rolls, you’ll definitely love this cinnamon swirl pound cake. Trust me; it’s the perfect treat for breakfast, snack time or even dessert.
If you’re looking to impress your guests with a stunning and delicious dessert, this stunning bundt cake is a surefire way to do it. The combination of cinnamon and brown sugar will leave you wanting more, and the light and fluffy texture will have you reaching for another slice in no time.
The beauty of this cinnamon swirl pound cake is that it’s straightforward to make, has simple ingredients, and doesn’t require prior experience baking cakes. The cake batter comes together easily, and then all you have to do is swirl in the cinnamon sugar mixture before popping it into the oven.
This recipe uses high-quality ingredients like unsalted butter, fine salt, sour cream, all-purpose flour butter, and vanilla extract to create a rich flavor profile that’s sure to please everyone’s taste buds. Additionally, if you’re looking for variations of the classic pound cake recipe, you can follow the instructions on how to make this recipe gluten-free or vegan.
So why should you choose this cinnamon pound cake recipe? The answer is simple – because it’s delicious! It’s an easy-to-make dessert that will satisfy any sweet tooth while also showcasing your baking skills. Try out this recipe for yourself – I promise that once you take a bite of its soft crumbly texture with the decadent cinnamon sweetness melting in your mouth, there’ll be no going back!
Let’s take a look at the ingredients for this cinnamon pound cake recipe.
- Unsalted butter: 3 sticks, room temperature
- Granulated sugar: 1 ½ cups
- Brown sugar: ¾ cup, light
- Eggs: 6 large, room temperature
- All-purpose flour: 3 cups
- Cake flour: 1 cup
- Baking soda: 1 teaspoon
- Fine salt: ½ teaspoon
- Ground cinnamon: 1 tablespoon + 1 teaspoon
- Sour cream: ¾ cup, room temperature
- Lemon zest: from one lemon
- Vanilla extract: 1 teaspoon
Use unsalted butter at room temperature. If you only have salted butter, adjust the amount of salt in the recipe (use no more than a pinch).
This recipe calls for both granulated sugar and light brown sugar. Brown sugar adds moisture and depth of flavor to baked goods.
The combination of all-purpose flour and cake flour will give you the right texture for a moist and tender cake. If you don’t have cake flour on hand, make your own: for each cup of all-purpose flour, remove two tablespoons and replace with cornstarch. Sift together before using.
Cinnamon is the star spice in this recipe! Use good quality ground cinnamon for best results.
Full-fat sour cream adds richness, moistness and tanginess to the cake batter.
Freshly grated lemon zest adds zing and freshness to the cake. Always wash the lemons before using them.
Can you substitute an ingredient in this recipe? It depends on what you have on hand, but here are a few possible substitutions:
- Sour cream can be replaced with an equal amount of plain, full-fat Greek yogurt or buttermilk.
- Lemon zest can be replaced with orange zest or left out.
- All-purpose flour can be replaced with cake flour.
- Cake flour can be replaced with all-purpose flour (but the cake won’t be as tender).
- Light brown sugar can be replaced with dark brown sugar or granulated sugar.
The Recipe How-To
Now that we have all our ingredients ready, it’s time to bake our mouthwatering Cinnamon Pound Cake. Follow these simple steps and enjoy every bite of this wonderful creation.
Step 1: Prepare the Batter
In a large bowl, cream together 1 ½ cups unsalted butter with 3 cups granulated sugar until light and fluffy. Add in 6 large eggs, one at a time, beating well after each addition. Then, mix in 2 cups all-purpose flour, ¾ cup cake flour, 1 teaspoon baking powder, ½ teaspoon fine salt, and 1 teaspoon ground cinnamon until just combined.
Step 2: The Cinnamon Swirl Mixture
In a small bowl, mix together 1 cup light brown sugar and 1 tablespoon ground cinnamon to make the mixture for the cinnamon swirl. Set aside for later use.
Step 3: Assemble the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. Pour 1/3 of the batter into the prepared pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Pour another third of the batter on top of the cinnamon swirl layer. Add another layer of cinnamon mixture again and finish it with the remaining cake batter on top.
Step 4: Bake and Glaze
Bake for 60-75 minutes or until a toothpick inserted near the center comes out clean. Allow it to cool down before removing it from the pan.
For preparing glaze, mix together 3 tablespoons unsalted butter (room temperature), 2 cups powdered sugar, and ¼ cup whole milk in a medium bowl with an electric hand mixer.
Drizzle glaze over cooled cake before slicing up to serve or store in an air-tight container, which will last for up to 5 days at room temperature or up to a week if refrigerated.
Enjoy your homemade, absolutely delicious Cinnamon Pound Cake with a cup of hot tea or coffee!
Substitutions and Variations
There’s no denying that the classic Cinnamon Pound Cake recipe is already delicious on its own, but sometimes it’s fun to mix things up a bit by trying out different variations and substitutions. Here are some ideas that you might want to experiment with:
– Add raisins, chopped nuts, or chocolate chips to the batter for extra texture and flavor.
– Swap out the sour cream for Greek yogurt or buttermilk. These ingredients will give your cake a tangy kick while still keeping it moist.
– If you’re looking for a healthier option, try using whole wheat flour instead of all-purpose flour. You can also use coconut sugar or maple syrup in place of granulated sugar.
– For a more festive twist, add some pumpkin puree and pumpkin spice to the batter. This will make your Cinnamon Pound Cake perfect for fall or Thanksgiving gatherings.
– Instead of making a traditional pound cake, consider trying out a cinnamon swirl bundt cake instead. The swirls of cinnamon sugar will make every bite more enjoyable than ever before.
Keep in mind that these are just suggestions and you should experiment with your own preferred substitutions and variations as well. The most important thing is to have fun and enjoy the process!
Serving and Pairing
When it comes to serving and pairing this delicious cinnamon pound cake, there are a few options that will really make this dessert shine. First and foremost, I recommend serving the cake warm with a scoop of rich vanilla ice cream or a dollop of whipped cream. As the cake warms up, the aroma of cinnamon will begin to permeate the air, making your mouth water in anticipation.
If you’re looking for something a bit more indulgent, try drizzling a caramel sauce over the top of the warm cake. The sweetness of the caramel will play off of the warmth of the cake, creating a heavenly blend of flavors in each bite.
If you’re looking to pair this cinnamon pound cake with a beverage, I recommend a hot cup of tea or coffee. The warmth of your beverage will complement the warmth of the cake, creating a cozy and comforting experience for your taste buds.
For those who are feeling daring, try serving this cinnamon pound cake with a glass of ice-cold milk. The creamy texture of the milk is the perfect foil to the dense texture of the cake, creating an unforgettable combination that’s equal parts sweet and refreshing.
No matter how you choose to serve this delicious cinnamon pound cake, one thing is for sure – it’s going to be an instant favorite!
Make-Ahead, Storing and Reheating
Now, let’s talk about the best ways to store and reheat this delicious Cinnamon Pound Cake. Pound cakes are known for their ability to be made ahead of time, making them an excellent option for baking in advance.
To make ahead:
Simply bake the cake as directed, let it cool completely, wrap it tightly in plastic wrap or aluminum foil, and store it at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for up to 1 month. To freeze the cake, wrap it tightly in plastic wrap and then aluminum foil before placing it in an airtight container.
If you’re planning on serving the cake warm, simply slice it and microwave each slice on a microwave-safe plate for 10-15 seconds, or until warm. You can also warm individual slices in a toaster oven or conventional oven at 350 degrees Fahrenheit for 5-10 minutes.
Store any leftover slices in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to a month. When storing in the freezer, wrap each slice individually before placing them in an airtight container to prevent freezer burn.
With these tips, you can easily make this Cinnamon Pound Cake ahead of time and be ready to serve your guests anytime they come over!
Tips for Perfect Results
Now that you have all the ingredients ready and the recipe how-to at your disposal, let me share with you some tips to achieve perfect results every time you bake this cinnamon pound cake.
1. Room Temperature Ingredients
Bring all of your ingredients to room temperature before mixing. This includes the unsalted butter, eggs, sour cream, and even the milk. This ensures that the ingredients mix evenly and smoothly.
2. Mixing the Batter
Overmixing can ruin your pound cake. Beat the batter on medium speed just enough to incorporate everything. Be sure to scrape down your bowl often so that flour and other ingredients don’t clump up.
3. Preheat Your Oven
Make sure your oven is preheated to the exact temperature required in the recipe before you pop in your cinnamon pound cake. An oven thermometer can help ensure that your temperature settings are accurate.
4. Proper Pan Preparation
Grease and flour your bundt pan or baking dish very well so that it releases easily after baking. Take extra care with the corners and edges of your pan.
5. Avoid Opening the Oven Door
Every time you open your oven door during baking, a lot of heat escapes which causes changes in temperature inside the oven. This could lead to uneven baking and a collapsed cake.
6. Check Doneness with a Toothpick
To know if your cinnamon pound cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, then it’s done; if not, give it more baking time.
With these tips, you’ll be able to bake a perfect cinnamon pound cake every time!
As with any recipe, there may be some questions or concerns that arise. That’s why I’ve compiled a list of frequently asked questions to help guide you through any obstacles that may come up during the making of this cinnamon pound cake recipe. Read on to find answers to common questions, as well as some additional tips to ensure perfect results every time.
Why is it called Elvis Presley pound cake?
According to Jane and Michael Stern, who are experts in American food history, they had the opportunity to dine with Elvis fans who admired the fact that The King never lost his love for traditional and humble food, despite his ability to afford luxurious options such as caviar and Beef Wellington.
What’s the difference between bundt cake and pound cake?
When it comes to cakes, the bundt cake and pound cake are two distinct types. The main difference between them is that any cake baked in a bundt pan can be considered a bundt cake, while pound cakes have a specific recipe and density. In the past, pound cakes were made with equal parts of butter, sugar, eggs, and flour and were known for being dense in texture.
Why is pound cake so dry?
When a cake turns out dry, it could be a result of over-baking or the ratio of ingredients being off. An excess of flour and inadequate additions of butter or sugar can lead to a lack of moisture in the cake. A solution to this problem may involve adjusting the oven temperature or reducing the baking time.
What makes a pound cake heavy?
It is advisable to select products from established brands when choosing ingredients for your recipe. While cheaper store brands may seem tempting, their quality cannot always be guaranteed. For instance, sugar from these brands may be more finely ground and contain more sugar per cup than name brand sugar, which can impact the structure of the cake and result in it collapsing. Similarly, butter from store brands can sometimes contain more liquid fat or higher amounts of harder wheat flours, leading to a heavier cake.
In conclusion, this recipe for Cinnamon Pound Cake is a must-try for every baking enthusiast. With its perfect balance of cinnamon, buttery goodness, and moist texture, it’s sure to become one of your go-to baked goods that you’ll want to make over and over again.
Whether you’re making this cake for a special occasion or just because you want something sweet, you’ll love how easy and delicious it is. Plus, with the numerous variations and options available, you can easily adjust it to your liking and create your own signature twist on the classic cinnamon pound cake.
So what are you waiting for? Head to your kitchen and whip up this amazing dessert today! Trust us, once you take that first bite of warm, gooey cinnamon deliciousness, you won’t regret it.
Cinnamon Pound Cake Recipe
- 3/4 cup unsalted butter, room temperature
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest
- 2 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 teaspoon fine salt
- 1/2 cup full-fat sour cream
- 2 tablespoons light brown sugar, packed
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 1/2 tablespoons unsalted butter, melted
- Preheat oven to 325 °F. Grease an 8 ½ by 4 ½ inch loaf pan and dust lightly with flour, tapping out excess.
- Beat butter and sugar until light and fluffy. Beat in vanilla and lemon zest and add eggs one at a time, beating well after each addition. In a separate bowl, sift flour, cinnamon, baking soda and salt. Add half of the flour to the butter mixture, blending gently to incorporate. Stir in sour cream, then blend in remaining flour. Scrape batter into prepared pan.
- For topping, combine all ingredients to blend and sprinkle on top of cake. Bake for 55 to 65 minutes, until a tester inserted of the canter of the cake comes out clean. Allow to cool for 20 minutes before turning out to cool completely.
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.