Warm, fragrant, and irresistibly moist, cinnamon pound cake is the kind of dessert that fills your kitchen with the smell of comfort. This bakery-style Bundt cake has a tender crumb, rich butter flavor, and a sweet cinnamon swirl that makes every slice unforgettable. Perfect for holidays, brunch, or cozy afternoons with coffee.
Why This Cinnamon Pound Cake Works
-
Moist, dense crumb without being heavy
-
Cinnamon swirl in every bite
-
Simple pantry ingredients
-
Ideal for Bundt pans or loaf pans
Ingredients
Pound Cake Batter
-
3 cups all-purpose flour
-
½ teaspoon baking powder
-
½ teaspoon salt
-
1 cup (2 sticks) unsalted butter, softened
-
2¾ cups granulated sugar
-
6 large eggs, room temperature
-
1 cup whole milk, room temperature
-
1 teaspoon vanilla extract
Cinnamon Swirl
-
⅓ cup brown sugar
-
1½ tablespoons ground cinnamon
-
1 tablespoon all-purpose flour
How to Make Cinnamon Pound Cake
-
Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan.
-
Whisk flour, baking powder, and salt in a bowl.
-
Cream butter and sugar until light and fluffy (4–5 minutes).
-
Add eggs one at a time, beating well after each.
-
Mix in vanilla extract.
-
Alternate flour mixture and milk, beginning and ending with flour. Mix just until combined.
-
In a small bowl, combine cinnamon swirl ingredients.
-
Layer batter and cinnamon sugar into the Bundt pan, swirling gently with a knife.
-
Bake 75–85 minutes, or until a toothpick comes out clean.
-
Cool in pan 15 minutes, then invert and cool completely.
Cinnamon Glaze (Optional but Recommended)
-
1 cup powdered sugar
-
2 tablespoons milk
-
½ teaspoon cinnamon
-
½ teaspoon vanilla
Whisk until smooth and drizzle over cooled cake.
Expert Baking Tips
-
Use room-temperature ingredients for even baking.
-
Don’t over-swirl or the cinnamon layer will disappear.
-
Tent loosely with foil if the cake browns too quickly.
-
Let the cake cool fully before glazing for clean drips.
Flavor Variations
-
Cinnamon Roll Pound Cake: Add a cream cheese glaze instead of vanilla.
-
Apple Cinnamon Pound Cake: Fold in 1½ cups finely diced apples.
-
Cinnamon Streusel Pound Cake: Top with buttered crumb streusel before baking.
-
Pumpkin Cinnamon Pound Cake: Replace ½ cup milk with pumpkin purée.
Serving Ideas
-
Serve warm with coffee or chai tea ☕
-
Top with whipped cream or vanilla ice cream
-
Dust with powdered sugar for a rustic finish
Storage & Freezing
-
Store covered at room temperature for 4 days
-
Refrigerate up to 7 days
-
Freeze slices or whole cake up to 3 months
Final Note
This cinnamon pound cake recipe is cozy, classic, and guaranteed to impress. It’s the perfect twist on a traditional pound cake—simple enough for everyday baking, special enough for holidays.
INGREDIENTS
Filling/Topping:
- 1/4 cup sugar
- 1/8 cup cinnamon
- 3 cups sifted all purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter
- 1 2/3 cups sugar
- 1 1/2 tsp. vanilla
- 4 eggs
- 1 cup milk
Preheat oven to 350°F.
Grease and lightly dust with flour a 10 inch tube or Bundt pan.
Sift together flour, baking powder and salt; set aside.
In a large mixing bowl, cream together butter and 1 2/3 cups sugar on medium-high speed until light and fluffy.
Stir vanilla into milk.
Alternately add 1/3 flour mixture, 1/2 the milk mixture, and repeat until all ingredients are in batter. Once the flour is in, do not overmix or the cake will become tough and be muffin-like.
Put a layer of dough (half of the batter) into the cake pan.
Bake pound cake for about 1 hour, or until toothpick inserted in center comes out clean and center is set (springs back when lightly touched).
Transfer pound cake to wire rack to cool.
fast-pound-cake recipe
No comments:
Post a Comment