CINNAMON SWIRL BUTTERMILK POUND CAKE
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
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
BUTTERMILK POUND CAKE
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped-once people taste it, they won't go back to their other recipes with buttermilk. -Gracie Hanchey, De Ridder, Louisiana
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 285 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 134mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON SWIRL POUND CAKE
This is a family favorite, made by my mother-in-law and now by my daughters! Easy, moist and delicious!
Provided by muffin-maker
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 342.4, Fat 15.8, SaturatedFat 2.5, Cholesterol 62.9, Sodium 426.9, Carbohydrate 46.9, Fiber 1.2, Sugar 30.6, Protein 4.1
CINNAMON SWIRL BUNDT COFFEE CAKE
A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.
Provided by Ruth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
- Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
- Mix the remaining 1/4 cup of white sugar with the cinnamon.
- Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g
MARBLE SWIRL POUND CAKE
A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect.
Provided by shirleyo
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 9
Steps:
- In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
- Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
- Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 58.5 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 9.2 g, Sodium 215.4 mg, Sugar 29.7 g
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