Recipe: Cinnamon Swirl Pound Cake

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* 9” round cake (3 layers + sprinkle)

Cake:

  • 1½ cups all purpose flour
  • ¼ tsp salt
  • 1½ cups sugar
  • ½ cup butter (softened)
  • 4 eggs
  • 1½ tsp vanilla extract
  • ½ tsp almond extract
  • ½ cup heavy whipping cream
  • ¼ cup milk
Cinnamon Swirl:

  • 2/3 cups all purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 tbsp cinnamon
  • 1 tsp Cocoa Powder
  • 4 tbsp melted butter
  • (optional: 1/2 cup toasted pecan pieces)
A NOTE ABOUT LAYERS/PAN USED:
The amount of cake layers depends on the pan used: using a loaf pan (3 layers of cake, 2 layers of swirl & a sprinkle on top) or a 9” round pan/tube pan (2 layers of cake, 1 layer of swirl, & a sprinkle on top).

  • Warm Oven to 325°F
  • Butter pan lightly
Cake mix:

  • Using a mixer combine sugar and butter until smooth
  • Add one egg at a time
  • Add vanilla and almond extract
  • Add flour and salt, and whipping cream. Mix until smooth.
Swirl mix:

  • measure swirle dry ingredients
  • add melted butter
  • use fork to mix until well combined (little crumbs)
  • Pour the first layer of the cake mix into the pan.
  • Alternate  cinnamon swirl with cake mix (see note above)
  • Make sure to leave 2-3 tbsp of cinnamon swirl to sprinkle on top
  • Bake for 60 minutes.
  • Insert tooth pick/sharp knife to test doneness (if it is still liquid stick in oven for 5-10 more minutes)