Cinnamon Swirl Pound Cake With Almonds Recipes

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 CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray 9x13 inch pan with cooking spray.
• Prepare white cake mix according to package directions.
• In separate bowl, combine cinnamon, graham cracker crumbs, butter and brown sugar.
• Stir until combined and crumbly.
• Pour half of the cake batter into pan.
• Sprinkle half of the cinnamon mixture over batter, then run a knife through it to swirl.
• Repeat using remaining cake batter and cinnamon mixture.
• Bake according to cake package directions.
• Frosting: Beat together cream cheese, butter and vanilla. Slowly add powdered sugar until desired consistency.
• Spread over cooled cake.
• Optional garnish: Reserve a little cinnamon mixture to sprinkle over cake. I usually don't do this, I like it all INSIDE the cake, but since it's that way in the picture I thought I better mention it!

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.