Cinnamon Pound Cake Recipes

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CINNAMON SWIRL POUND CAKE LOAF



Cinnamon Swirl Pound Cake Loaf image

Delicious vanilla pound cake loaf with a swirl of cinnamon and a brown sugar and cinnamon topping.

Provided by Jennifer

Categories     Snack

Time 1h15m

Number Of Ingredients 14

1/2 cup salted butter (at room temperature)
1 cup white sugar
3 large eggs (at room temperature)
2 tsp vanilla (or vanilla bean paste)
1 1/2 cups all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup full-fat sour cream (at room temperature)
3 Tbsp brown sugar
1 Tbsp cinnamon
1 Tbsp milk
2 Tbsp brown sugar
1/4 tsp cinnamon

Steps:

  • Preheat oven to 325F (not fan assisted) and grease an 8 x 4-inch or 4 x 10-inch loaf pan. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla.
  • In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add 1/2 of the dry mixture to the butter mixture, then the sour cream, then the rest of the flour mixture, mixing just until combined.
  • Remove 1 cup of the batter to a medium bowl. Add the cinnamon swirl ingredients to it - the brown sugar, cinnamon and milk and stir to combine.
  • Spoon a thin layer of the plain batter into the bottom of your prepared loaf pan. Using a spoon, drop alternating spoonfuls of the plain and the cinnamon batter into the pan. Top with the remaining plain batter and smooth the top. Using a long skewer or knife, run through the batter in the pan a few times (either lengthwise or from side to side). Just about 3 lengthwise or 4-5 side to side should do it).
  • Make topping by combining the brown sugar and cinnamon in a small bowl. Sprinkle over the top of the loaf.
  • Bake loaf in the preheated oven for 55-65 minutes, or until a knife inserted in the centre of the loaf comes out clean. (4x10 pan will cook more quickly, 55-60 minutes, while an 8x4 will take a bit longer, closer to 65 or a few minutes more).
  • Allow loaf to cool in the pan about 10 minutes, then run a knife around the outside and remove to a cooling rack to cool.

Nutrition Facts : Calories 291 kcal, Carbohydrate 41 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 201 mg, Sugar 26 g, ServingSize 1 serving

CINNAMON SUGAR POUND CAKE



Cinnamon Sugar Pound Cake image

Provided by Damaris Phillips

Categories     dessert

Time 35m

Yield 12 to 14 servings

Number Of Ingredients 8

Nonstick spray
1 pound (4 sticks) unsalted butter, at room temperature
1 pound granulated sugar
1 pound eggs, at room temperature
1 pound all-purpose flour, plus for the pan
2 cups confectioners' sugar
1 1/2 teaspoons cinnamon
2 to 3 tablespoons milk

Steps:

  • For the cake: Preheat the oven to 300 degrees F. Spray a 12-cup Bundt pan with nonstick spray and dust with flour.
  • In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-low until thick and fluffy, about 4 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions to ensure everything is homogenous. Slowly beat in the flour just until combined (the batter will be very thick).
  • Scrape the batter into the prepared Bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean and the top is golden, 60 to 75 minutes. Cool in the pan on a rack for 20 minutes to allow the sides to release, then invert the cake onto the rack to cool completely.
  • For the glaze: Whisk the confectioners' sugar and cinnamon in a bowl. Add 2 tablespoons milk and whisk well. If the glaze drips off a spoon fluidly but slowly, it's done; if not, add more milk, a teaspoon or so at a time, until it does.
  • Drizzle the glaze over the top of the cake, letting it run down the sides. Serve.

CINNAMON POUND CAKE



Cinnamon Pound Cake image

The taste of Cinnamon for those who love cinnamon. My favorite pound cake I alway double this recipe, I also make them in muffin pan's and mini loaf pans, but if you put this in a standered loaf pan it will make 2 loafs when the recipe is doubled. Enjoy.

Provided by Chef Viola MacIsaac

Categories     Dessert

Time 1h25m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 14

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

Steps:

  • Cake.
  • 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.
  • Topping.
  • 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.

CINNAMON-TOASTED POUND CAKE



Cinnamon-Toasted Pound Cake image

This tasty dessert takes only minutes to prepare.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

1 bag (10 ounces) frozen strawberries, thawed
1 tablespoon plus 4 teaspoons sugar
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
4 1/2-inch-thick slices pound cake
1 tablespoon butter, room temperature
Ice cream, for serving

Steps:

  • Heat broiler, with rack 4 inches from heat. In a small bowl, combine frozen strawberries, thawed, 1 tablespoon sugar, and fresh lemon juice. In another small bowl, combine 4 teaspoons sugar and ground cinnamon.
  • On a baking sheet, place pound cake in a single layer. Brush one side with 1 tablespoon butter, room temperature; sprinkle with half the cinnamon-sugar mixture. Flip and repeat. Broil, flipping once, until golden, about 2 minutes per side. Serve with ice cream and strawberries.

Nutrition Facts : Calories 298 g, Fat 15 g, Fiber 2 g, Protein 3 g

CINNAMON AND AMARETTO POUND CAKE



Cinnamon and Amaretto Pound Cake image

This is a great cake to serve at a brunch, alongside a nice hot cup of coffee!

Provided by Kim

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 2h

Yield 10

Number Of Ingredients 20

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ cups white sugar
1 cup unsalted butter, softened
4 eggs, room temperature
⅔ cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
⅓ cup amaretto liqueur
1 cup powdered sugar
3 tablespoons heavy cream, or more as needed
2 teaspoons amaretto liqueur
½ teaspoon vanilla extract
¼ teaspoon almond extract
⅛ teaspoon salt
1 tablespoon sliced almonds, or to taste
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.
  • Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
  • Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes.
  • To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.

Nutrition Facts : Calories 562 calories, Carbohydrate 72.2 g, Cholesterol 136.1 mg, Fat 26 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 15.4 g, Sodium 434.1 mg, Sugar 46.7 g

CINNAMON CHOCOLATE POUND CAKE



Cinnamon Chocolate Pound Cake image

Enjoy this baked cinnamon chocolate pound cake - a delightful dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 12

Number Of Ingredients 9

3/4 cup sugar
3/4 cup butter or margarine, softened
3 eggs
1 1/4 cups Gold Medal™ all-purpose flour
1/3 cup milk
1/4 cup baking cocoa
3/4 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon

Steps:

  • Heat oven to 350° F. Grease bottom and sides of 9x5 inch loaf pan with shortening; lightly flour.
  • In large bowl, beat sugar, butter and eggs with electric mixer on low speed 1 minute, scraping bowl occasionally. Add remaining ingredients; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 2 hours.

Nutrition Facts : Calories 360, Carbohydrate 51 g, Cholesterol 60 mg, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 420 mg

CINNAMON SWIRL BUTTERMILK POUND CAKE



Cinnamon Swirl Buttermilk Pound Cake image

Make and share this Cinnamon Swirl Buttermilk Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 18

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
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
powdered sugar, for dusting

Steps:

  • 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 Facts : Calories 457.7, Fat 19.9, SaturatedFat 12.1, Cholesterol 102, Sodium 210.8, Carbohydrate 65, Fiber 0.8, Sugar 40.4, Protein 5.6

CINNAMON-RAISIN POUND CAKE WITH BASIC GLAZE



Cinnamon-Raisin Pound Cake with Basic Glaze image

We've spiced up our Classic Pound Cake recipe with cinnamon and raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 10

1 pound (3 1/4 cups) plus 2 tablespoons all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 cups raisins
2 tablespoons ground cinnamon
2 cups confectioners' sugar
4 to 5 tablespoons milk

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups all-purpose flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss raisins in remaining 2 tablespoons flour; fold into finished batter. Divide batter in half. Fold cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2 cup at a time, alternating plain and cinnamon. Swirl with a knife. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make the glaze: Combine 2 cups confectioners' sugar and 4 to 5 tablespoons milk in a bowl. Drizzle over cooled cakes.

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