Delicious Cinnamon Swirl Buttermilk Pound Cake Recipe
Folks, are you looking for a cake recipe that will make you feel like you’re lounging in a cozy kitchen on a Sunday morning? One that has all the warmth, spice and sweetness you could want without being overpowering? Then, look no further! I’ve got a recipe for Cinnamon Swirl Buttermilk Pound Cake that will make your taste buds dance with joy.
Pound cakes have been around for centuries, but this version adds some pizzazz to the traditional recipe. The cinnamon swirls will take you back to memories of baking cookies with your grandma while indulging in its moist yet silky texture.
This cake is not just limited to simple snacking. Can’t afford breakfast in bed? Whip up this cake and pair it with hot coffee or tea for a luxurious start to your morning. It’s also holiday-worthy and can be presented beautifully to impress your guests.
So butter up that bundt pan, turn up some blues music, preheat your oven and let’s get baking! Trust me; your taste buds and those around you will thank you.
Why You’ll Love This Recipe
Folks, I reckon that this recipe for Cinnamon Swirl Buttermilk Pound Cake is a real winner. If you’re looking for a dessert that’s moist and crumbly, with a heavenly cinnamon swirl running through it, then you’ve come to the right place.
Let me tell you why this recipe is so special. First off, we’ve got buttermilk in the mix – it’s tangy goodness adds moisture and richness to the cake. And just a touch of orange zest brings out the flavors in the cinnamon swirl, making every bite taste like pure heaven.
But it’s not just the ingredients that make this recipe worth your while. The batter comes together easily with simple steps to follow so you can create a moist, fluffy and oh-so-delicious cake perfect for any occasion.
And let’s not forget about the cinnamon swirl that makes this cake extra special. We’ve got a generous amount of sweet cinnamon sugar folded into the cake, creating an irresistible marble effect that’s sure to impress anyone who takes a slice.
This cake is so versatile too! You can enjoy it as an afternoon treat with tea or coffee, or dress it up as a dessert after dinner with some fresh berries and whipped cream on top – the possibilities are endless!
So what are you waiting for? Give this Cinnamon Swirl Buttermilk Pound Cake recipe a go and treat yourself to a truly unbeatable cake experience!
Ingredient List
Before we dive into the recipe, it is essential to prepare all of the necessary ingredients beforehand. This will help with the smooth flow of the baking process and prevent any last-minute grocery runs.
Here are the ingredients you will need:
For the Cake:
- 2 cups of cake flour
- 1 cup of all-purpose flour
- 1 teaspoon of baking soda
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- Zest of one orange
- 1 cup buttermilk
For the Cinnamon Swirl:
- 1/3 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 4 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted
For the Powdered Sugar Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons buttermilk
- Zest of half an orange
The Recipe How-To
Now that you have all the ingredients ready, it’s time to start baking! Follow along with my step-by-step instructions and you’ll have a delicious cinnamon swirl buttermilk pound cake in no time.
Preparing the Cake Batter
Step 1: Preheat the Oven
Preheat your oven to 350°F. This ensures that your cake will be perfectly baked once prepared.
Step 2: Whisk the Dry Ingredients
In a bowl, whisk together 2 cups of cake flour, 1 and 1/3 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of baking powder, 1/4 teaspoon of ground cardamom, and 1/2 teaspoon of salt.
Step 3: Beat the Butter and Sugar
Using a large mixing bowl, cream together 2 cups of unsalted butter and 3 cups of sugar until it is light and fluffy. This step helps make the cake moist and prevents it from becoming dry.
Step 4: Add Eggs One at a Time
Add 6 eggs one at a time to the butter-sugar mixture beating after each addition.
Step 5: Mix in the Flour Mixture
Gradually mix in the flour mixture into the butter-sugar-egg mixture alternately with 1 and 1/2 cups of buttermilk, starting and ending with flour mixture.
Step 6: Add Orange Zest and Vanilla Extract
Stir in 2 teaspoons of orange zest and 2 teaspoons of vanilla extract to enhance flavor mixture.
Cinnamon Swirl Mixture
Step 7: Make Cinnamon Sugar Mixture
In another bowl combine, 1/2 cup firmly packed light brown sugar, 1 tablespoon cinnamon , and 1/3 cup all-purpose flour to make a cinnamon sugar mixture.
Creating the Swirl
Step 8: Layer Batter and Cinnamon Sugar
Grease and lightly flour a 10-inch bundt pan. Pour half of the cake batter into the pan, then sprinkle with half of the cinnamon sugar mixture. Pour the remaining batter on top followed by reaming cinnamon sugar mixture.
Step 9: Swirl the Cake Batter
Using a knife, swirl the cake batter together with the cinnamon sugar mixture throughout the bundt pan to create a visually appealing swirl bundt cake.
Baking
Step 10: Bake in Preheated Oven
Bake for 60 to 70 minutes or until a wooden pick inserted into center comes out clean. Cool inside pan for about 15 minutes, then transfer onto a wire rack to cool completely.
Cinnamon Glaze (Optional)
You can optionally drizzle with powdered sugar mixed with orange juice to create a delicious glaze to top it off.
There you have it- an easy and tasty **cinnamon swirl but
Substitutions and Variations
Ahoy! It’s time to explore some of the ways you can give this cinnamon swirl buttermilk pound cake recipe your own spin. There are a few ingredients that can be substituted or added to the recipe to make it even more delectable.
Instead of ground cinnamon, you can try using ground cardamom for a delightful twist on the recipe. A teaspoon or two of orange zest could also elevate the flavor profile and make this cake irresistible. If you’re feeling adventurous, you can experiment with Nutella swirl or cream cheese filling to make it even more indulgent.
Alas, if you don’t have buttermilk on hand, don’t fret. You may use sour cream or plain yogurt as a substitute in equal amounts, but keep in mind that yogurt has sweetness and tanginess not present in buttermilk. For the flour mixture, try using all-purpose flour instead of cake flour if you don’t have any. The cake may turn out a little denser compared to using cake flour, but it would still be delicious.
Furthermore, if you prefer a gluten-free option, swap the all-purpose flour for almond flour or gluten-free flour; they are ideal substitutes and maintain the perfect consistency and texture of the cake. This variation is sure to bring bliss to those who are gluten intolerant.
Lastly, why settle for a simple bundt cake? Morph into a cinnamon loaf, marbled pound cake or crumb cake to experience different textures and tastes that still carry that rich aroma of cinnamon sugar. No matter what substitutions or variations you decide on, I am positive this recipe will still be one of your new sweet favorites!
Serving and Pairing
Well folks, let me tell you something. This cinnamon swirl buttermilk pound cake recipe is one for the books! It’s rich, moist and bursting with flavors that make it the perfect dessert to serve at any gathering.
When it comes to serving this succulent cake, I recommend slicing it into thick pieces and sprinkling some powdered sugar over the top. If you’re feeling extra indulgent, you can drizzle some vanilla glaze on top of each slice for added sweetness.
But wait, there’s more! Have you ever paired a slice of cake with a piping hot cup of coffee? It’s like the heavens have conspired to bring you a perfect combination of sweet and bitter. A cup of joe is just the perfect complement to this hearty and flavorful dessert.
If you’re feeling adventurous, why not try serving this cinnamon swirl buttermilk pound cake with a scoop of vanilla ice cream or some fresh whipped cream? It’s a decadent twist that will have your taste buds dancing with joy.
Trust me when I say that this cinnamon swirl buttermilk pound cake is a dessert fit for royalty. So go ahead, I dare you to indulge in its buttery goodness and let all of your worries melt away.
Make-Ahead, Storing and Reheating
Now, I am going to give you all the nitty-gritty details about how you can store and reheat this tantalizing cinnamon swirl buttermilk pound cake. Trust me, this step is as essential as any for making a satisfying dessert experience.
If you’re making this cake ahead, let it cool completely before covering it with a foil or plastic wrap. You can also choose to wrap it with an additional layer of plastic wrap and store it in an airtight container at room temperature for up to 3 days. Alternatively, you could also refrigerate it for up to a week.
To reheat, take the cake out of the fridge and bring it back to room temperature for about 30 minutes; then pop it in a preheated oven at 350°F for around 10 minutes. If you prefer to use a microwave, heat individual slices on high power for about 15-20 seconds or until warm.
One ingenious method is to cut the cake into slices and store them individually in the freezer. Just wrap them tightly with plastic wrap and store them in an airtight container or freezer-safe bag for up to 3 months.
When you’re ready to devour some goodness, thaw the slices overnight in the fridge or on your kitchen counter for about an hour before reheating them.
Trust me, nothing beats biting into a warm slice of cinnamon swirl buttermilk pound cake on a cold winter morning!
Tips for Perfect Results
Now that you’ve got all the ingredients in hand, it’s time to bake your cinnamon swirl buttermilk pound cake. To help ensure a perfect result, here are some tips:
Firstly, be sure never to overmix the batter. Over-mixing can lead to a tough texture and a less-than-satisfactory bake. So, mix until just combined, and then stop.
Secondly, line your bundt pan carefully with butter or baking spray so that the cinnamon swirl pattern comes out beautifully when you flip the cake over.
Thirdly, don’t skimp on the quality of your ingredients. Use only high-quality flour, sugar, butter, and cinnamon for the best flavor and texture.
Fourthly, let the cake cool in the pan for at least 15 minutes before flipping it. This will help the cake come out in one piece and will help maintain its shape.
Fifthly, don’t forget to sift your dry ingredients before mixing them into the wet ingredients. This will ensure that there are no lumps or bumps in your batter and everything is well incorporated.
Sixthly, if you want a more pronounced cinnamon flavor, you can add an extra teaspoon of ground cinnamon into the cake batter or even sprinkle some on top of the finished cake.
Seventhly, be sure to let your cake cool completely before storing or serving it. This will help it set properly and give you the best possible texture when you take your first bite.
Lastly, feel free to get creative with this recipe – switch up the filling with Nutella or cream cheese instead of cinnamon sugar for something different. Or try baking it as a loaf instead of a bundt for a different presentation!
Bottom Line
Now, folks, if you’ve made it all the way down here, I’m sure you’re fully convinced to get up and make this cinnamon swirl buttermilk pound cake recipe as soon as possible. And–hey!–why wouldn’t you be? This recipe is a real gem that satisfies even the most demanding sweet tooth out there.
Remember, this recipe is perfect if you need a fast and easy way to impress your guests at any party or event with a homemade dessert that will have everybody asking for your secret. It’s deliciously moist with just the right amount of cinnamon sugar swirls that melt in your mouth and leave you wanting more.
Now, in order to guarantee the success of this extraordinary cake recipe, don’t forget to follow my tips and recommendations like using good-quality ingredients, preheating your oven correctly (350°F), and taking extra care when mixing the swirl batter.
Trust me; once these pro-Twain tips are coupled with Tish Boyle’s expert guidance in her “The Cake Book,” your cinnamon swirl buttermilk pound cake will turn out perfectly every single time.
So go ahead and give it a try! I hope you enjoy this rich and comforting pound cake as much as I did. Just remember to dust off some powdered sugar on top before serving for an added touch of elegance–it never hurts to make it pretty!
Thank you for joining me on this culinary adventure, my dear friends. Happy baking!
Cinnamon Swirl Buttermilk Pound Cake Recipe
Ingredients
Cinnamon Streusel Swirl
- 1/2 cup all-purpose flour (2.1 oz.)
- 1/3 cup firmly packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 3 tablespoons unsalted butter, melted
Buttermilk Pound Cake
- 2 cups all-purpose flour (8.5 oz.)
- 1/2 cup cake flour (2 oz.)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground cardamom
- 1 cup unsalted butter, softened
- 2 cups sugar (14 oz.)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated orange zest
- 1 cup buttermilk
Garnish
- powdered sugar, for dusting
Instructions
- Position oven rack in the center of oven; preheat oven to 325°; grease the inside of a 10-inch bundt pan; dust the pan with flour.
- To make the cinnamon swirl: in a small bowl, whisk the flour, brown sugar, cinnamon, and salt together; break up any large clumps of brown sugar.
- Add in melted butter and stir until blended and crumbly.
- To make the pound cake: sift together the flours, baking powder, baking soda, salt, and cardamom into a bowl; whisk to combine; set aside.
- In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed until very creamy, about 2 minutes.
- Gradually add in the sugar; beat at med-high speed until well blended and light, about 4 minutes.
- On medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Beat in the vanilla extract and orange zest.
- On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.
- Scrape half the batter into the prepared pan and smooth it into an even layer.
- Sprinkle the streusel mixture evenly over the batter; scrape the remaining batter on top and smooth it into an even layer.
- Bake the cake for 65-75 minutes, until a cake tester comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Invert cake onto the rack, turn cake right side up, and cool completely.
- Dust cake lightly with powdered sugar just before serving.
Nutrition
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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.