Cinnamon Butter Pound Cake Recipe Recipe For Shrimp

CINNAMON-TOASTED POUND CAKE

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.

BUTTER POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
• With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
• Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
• Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

BUTTER POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

CINNAMON-RAISIN POUND CAKE WITH BASIC GLAZE

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.

BUTTERY CINNAMON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10 inch Bundt pan. Stir together the flour, baking powder, 1 teaspoon ground cinnamon and salt; set aside.
• In a large bowl, beat shortening, 1 1/3 cups white sugar and 1 1/2 teaspoon vanilla until light and fluffy. Add eggs one at a time, beating for at least 1 minute after each egg. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack. Remove cake from pan while it is still warm, and poke holes around the top of the cake with a fork. Pour the warm cinnamon syrup into the holes and onto the top and sides of the cake.
• To Make Cinnamon Syrup: In a saucepan, combine 1/2 cup white sugar, butter, water, 1 teaspoon vanilla and 3/4 teaspoons ground cinnamon. Heat and stir until butter melts.

ULTIMATE BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
• Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

BEST EVER CINNAMON BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
• Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.

CINNAMON SWIRL BUTTERMILK POUND CAKE

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.

CINNAMON POUND CAKE

Steps:

• Preheat oven to 370 degrees.
• In small bowl, mix the 1 Tablespoon sugar and cinnamon and set aside.
• In large bowl, beat eggs well. Add rest of ingredients and beat until smooth (about 4 minutes)
• Pour 1/3 of batter into greased bundt pan. Sprinkle with 1/2 of sugar mixture. Add another 1/3 of batter followed by remaining sugar mixture. Add last 1/3 of batter.
• Bake for about 50 minutes or until toothpick comes out clean.

CINNAMON POUND CAKE

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 SUGAR POUND CAKE

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 SWIRL POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease or spray bundt cake pan.
• Mix ingredients from cake mix through eggs together and beat well.
• In a separate small bowl, mix sugar and cinnamon together.
• Sprinkle a small amount of sugar and cinnamon mixture in the bottom of the bundt pan.
• Pour one-third of the batter in the bundt pan.
• Sprinkle cinnamon sugar mixture over the batter,.
• Pour one-third of the batter in the bundt pan.
• Sprinkle cinnamon sugar mixture over the batter,.
• Pour one-third of the batter in the bundt pan.
• Sprinkle cinnamon sugar mixture over the batter,.
• Take a butter knife and swirl through the batter to distribute the cinnamon sugar into the batter.
• Bake for 50 minutes or until a toothpick comes out clean.
• Let cake stand in pan to cool 10 to 15 minutes and then turn out onto a plate. You can dust with powdered sugar if desired.

CINNAMON SUPPER CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
• Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture, just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is still warm, spread with butter, and sift confectioners' sugar and cinnamon over the top.

CINNAMON BUTTER CAKE

Steps:

• For the filling:.
• Heat the oven to 350 degrees.
• Lightly butter a 9 or 9 1/2-inch springform pan.
• Dust the pan with flour, tapping out the excess.
• In a bowl, combine the brown sugar and cinnamon.
• Divide the mixture in half.
• Place one half in a small bowl, drizzle over the melted butter, and toss to coat the mixture; it should look like damp sand.
• Set both aside.
• For the cake:.
• Sift the flour, baking powder, baking soda, and salt onto a sheet of waxed paper.
• In an electric mixer, cream the butter on medium speed for 1 minute.
• Add the sugar in 2 portions, beating for 1 minute after each addition.
• Beat in the eggs, blending just to incorporate them; do not over-beat at this point.
• Blend in the vanilla extract.
• On low speed, beat in half of the flour mixture, the sour cream, then the remaining flour mixture.
• Scrape down the sides of the mixing bowl with a rubber spatula to keep the batter even-textured.
• Spoon a little more than half of the batter into the pan.
• Sprinkle over the plain sugar-cinnamon mixture.
• Spoon the remaining batter on top and smooth the top with a palette knife.
• Sprinkle the buttered cinnamon-sugar over the top.
• Bake the cake for 45 minutes, or until the top is set and a wooden pick inserted about 2-inches from the center of the cake is clean when withdrawn. The edges of the baked cake will not shrink noticeably unless the cake overbakes.
• Set the cake on a rack to cool.
• Unclasp the ring on the pan, leaving the cake on its metal base.
• Slice the cake into 10 thick wedges for serving.