Cinnamon Swirl Buttermilk Pound Cake Recipes

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 CAKE

Steps:

• Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
• In a medium bowl, whisk together cake flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
• Stir in vanilla until combined.
• Add eggs one at time, mixing well after each addition.
• On low, stir in flour mixture until just incorporated.
• Stir in milk until combined.
• In a separate large bowl, stir together 2 ½ cups of the batter, brown sugar, cinnamon, and milk until well-combined.
• Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
• Drop one scoop of cinnamon swirl batter on top of plain batter.
• Continue to alternate between plain and cinnamon swirl batters until both batters are gone.
• Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Cool cake in the pan on a wire rack for 15 minutes.
• Invert the cake onto wire rack, and 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.

BUTTERMILK POUND CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
• Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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 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.

BUTTERMILK POUND CAKE

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.

CINNAMON SWIRL BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Mix cinnamon and remaining sugar. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.