Cinnamon Swirl Pound Cake Recipes

CINNAMON SWIRL POUND CAKE

Steps:

• Cream together sugar and butter in a large mixing bowl till smooth. Add eggs one at a time, beating after each one.
• Stir in the flour, salt, and soda. Beat in the extracts and sour cream till thoroughly combined.
• Spread half of the batter into a well greased and floured 12 cup Bundt pan. Combine the brown sugar and cinnamon and sprinkle over the batter. Spread remaining batter over the top.
• Bake at 300° for about 90 minutes. Let cool in the pan for about 10 minutes, then carefully invert onto a cooling rack.

CINNAMON SWIRL POUND CAKE

Steps:

• Preheat oven to 325°F and grease a 9×5 inch loaf pan.
• In a medium bowl, whisk flour, baking powder, baking soda, and salt together. Set aside.
• Using an electric mixer on high speed, cream the butter and granulated sugar together in a large bowl until pale and fluffy, about 4 minutes. With the mixer on low speed, beat in eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in vanilla extract and sour cream. Slowly add the dry ingredients and mix just until combined.
• Add 1 cup of batter to a separate bowl. Stir in brown sugar, cinnamon, and milk.
• Spoon a very thin layer of plain batter into your prepared loaf pan. Drop alternating spoonfuls of cinnamon and plain batter into the pan. Top with the remaining plain batter and gently smooth the top. Run a knife or a long skewer through the batter a few times to swirl the layers together.
• Combine brown sugar and cinnamon to make the topping. Sprinkle topping over the batter.
• Bake for 55 minutes to 1 hour, 10 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean with no raw batter.
• Allow cake to cool in the pan for about 10 minutes, then remove from the pan and let cool completely on a wire rack.
• Whisk the powdered sugar, milk, and vanilla extract together to make the icing. Drizzle over cooled cake.

CINNAMON SWIRL POUND CAKE LOAF

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.

CINNAMON SWIRL BUNDT COFFEE CAKE

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.

CHOCOLATE-CINNAMON SWIRL CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
• Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
• Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
• Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.

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 SWIRL POUND CAKE WITH ALMONDS

Steps:

• Spray a Bundt pan with nonstick spray. Preheat the oven to 350°F. In an electric mixer, cream the butter and sugar together until light and fluffy With the mixer on low, slowly add the eggs until incorporated. Beat in the vanilla and 1 cup of the sour cream. Add the flour gradually and mix until a smooth batter is formed.
• In a bowl, mix together the brown sugar, cinnamon, and remaining 1/4 cup sour cream. Scatter the toasted almonds in the bottom of the Bundt pan. Pour half of the cake batter over the almonds, then spread the brown sugar mixture evenly on top. Carefully cover with the rest of the cake batter. Insert a table knife or spoon into the pan and swirl the brown sugar mixture into the batter. Be careful not to disturb the almonds or touch the bottom of the pan. Bake for 1 hour or until a wooden toothpick comes out clean when inserted in the center of the cake.

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.