Cinnamon Swirl Buttermilk Pound Cake Food

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 STREUSEL BUNDT CAKE

Steps:

• Preheat oven to 325°F For the Streusel Topping, mix flour, brown sugar and cinnamon in medium bowl. Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Set aside.
• For the Cake, beat softened butter, granulated sugar and sour cream in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla. Gradually beat in flour and baking soda on low speed until well mixed.
• Spoon 1/2 of the Streusel Topping into greased and floured 12-cup Bundt pan. Spoon 1/2 of the batter over top. Repeat layers.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with confectioners' sugar or drizzle with Vanilla Glaze, if desired.
• Vanilla Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons water and 1/2 teaspoon McCormick® Pure Vanilla Extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency. Drizzle over cooled cake. Let stand until glaze is set.
• Cinnamon Apple Streusel Cake: Prepare cake batter as directed, stirring in 1 cup chopped peeled apple.

CINNAMON SWIRL POUND CAKE

Steps:

• Instructions To begin, you want to be sure all your cold ingredients get brought up to room temperature. Preheat your oven to 350°F, but we will bake at 325°F. Prep your streusel topping mixture by combine all the ingredients in a medium bowl and mix with your hands until it clumps together like wet sand. Set the streusel topping mixture in the fridge until you're ready to use it. Then, you'll want to prep your 9x5" loaf pan. We're going to line our loaf pan with parchment and spray it with cooking spray really well. You could also line it with parchment and butter and flour it really well. Either method works fine. Anyway, once you have everything prepped, we can begin. Start by sifting all your dry ingredients which includes the cake flour, baking powder, cinnamon, lemon zest, and set aside. Next, combine your sugars in a medium bowl and set aside. Next, you can combine the wet ingredients including, the eggs, buttermilk, oil, sour cream, vanilla, oil and lemon juice in a large measuring cup and set aside. You can give it a whisk, but it's not necessary. Combine the cinnamon swirl ingredients, sans the cake batter, into a small measure cup and set aside. Cream the softened cream cheese and butter together for about two or three minutes on medium speed. Turn the mixer off and scrape the bowl down well. Turn the mixer on to a medium speed and gradually in the sugars. Turn the speed up back to medium and mix for about five minutes until light, fluffy and more voluminous. Turn the mixer back onto a medium-low speed and gradually add in the wet ingredients. Wait a bit between each addition so that the mixture can absorb the liquids. Once all the liquids are added in, stop the mixer. The mixture may appear separated and curdled, but that's normal. Add the dry ingredients all at once and gently fold in until just combined. Don't overmix! Use a large cookie scoop to scoop out half of the cake batter into a separate medium bowl. Pour in the cinnamon swirl ingredients in the measuring cup into the bowl. Fold in to combine until uniform in color. Don't overmix. Use the same cookie scoop to scoop out three normal batter into the prepared loaf pan. Space the scoops out into the pan, meaning you place one scoop in one corner, another scoop in the opposite side corner and one in the middle. Then scoop out three more scoops from the cinnamon swirl batter and place in the empty spot in the loaf pan. You want to make sure to mix it up. Be sure not to overfill your pan. Use a skewer, offset spatula or pairing knife to do a figure 8 motion to swirl around the batter about 3-4 times. Don't over do it or you won't get a swirl, you'll just get a blended batter. Tap the batter over the counter. Take the streusel topping out of the fridge and crumble the streusel over the top of the batter. Place the pan onto a baking sheet, which we're doing in case it overflows. Bake at 325°F for 60-90 minutes or more, if needed. Check at the 50 minute mark. Halfway through baking, tent the top with aluminum foil. Use a skewer to test for doneness. A few moist crumbs should come out on the skewer when testing. Allow the cake to cool on a wire rack for about an hour. While the cake is cooling, prepare your glaze by mixing together the sifted confectioners sugar, vanilla, salt, lemon, butter and cream cheese. A stand mixer or hand mixer works best for this.Add in a bit of milk or heavy cream at a time until you reach glaze consistency. Drizzle the top of the cake with cream cheese glaze. Enjoy with whipped cream.

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 CINNAMON COFFEE CAKE

Steps:

• Mix together in a large bowl the flour, salt, l teaspoons cinnamon, ginger, both sugars, and corn oil.
• Remove 3/4 cup of this mixture, and to it add the nuts and the remaining l teaspoons cinnamon.
• Mix well, and set aside to use as a topping.
• To the remaining batter, add the baking soda, baking powder, egg and buttermilk.
• Mix to combine all ingredients. Small lumps in the batter are okay.
• Pour the batter into a well greased 9x13 pan.
• Sprinkle the topping mixture evenly over the surface.
• Bake at 350 for 40 to 45 minutes.

BLANK SLATE BUTTERMILK POUND CAKE

Steps:

• Cream sugar, shortening and eggs.
• Add flavoring.
• Combine dry ingredients.
• Add dry ingredients alternately with buttermilk.
• Pour batter into greased and floured tube cake pan.
• Bake for 1 1/2 hours at 300°.
• Cool 10 minutes and turn out of pan.
• VARIATIONS: Add 1 cup of chocolate chips, melted, to batter for chocolate cake.
• Add grated orange or lemon peel for orange or lemon cake.

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.

LEMON & BUTTERMILK POUND CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
• Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
• To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
• Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.

BUTTERMILK POUND CAKE

Steps:

• Cream butter, gradually add sugar, beating at medium speed of an electric mixer until well blended.
• Add eggs, one at a time, beating after each addition.
• Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
• Stir in flavorings.
• Pour into greased and floured 10-inch tube pan.
• Bake at 325 degrees F (163 degrees C) for 1 hour.

CINNAMON SWIRLS

Steps:

• Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
• Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.

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.

POUND CAKE

Steps:

• Have all ingredients at room temperature (70F).
• Adjust oven racks to divide oven in thirds; preheat oven to 325°F Spray 5 cup loaf pan, bundt pan or tube pan with nonstick cooking spray.
• In small bowl, whisk together flour, baking powder, baking soda, and salt; sift together and set aside.
• In small bowl, whisk together egg and egg whites; set aside.
• In small bowl, combine buttermilk and vanilla; set aside.
• Cut margarine and butter into 1/4" chunks and place in large bowl of electric mixer; beat at medium speed until softened, about 1 minute.
• Add sugar gradually, beating constantly, until smooth, about 3 minutes.
• Gradually dribble in beaten eggs, beating at medium-high speed for 2-3 minutes.
• On low speed, beat in 1/3 of the reserved flour mixture, scraping sides of bowl.
• On medium-high speed, gradually dribble in 1/2 of the buttermilk mixture, scraping sides of bowl.
• On low speed, beat in half of the remaining flour mixture.
• On medium-high speed, beat in the rest of the buttermilk mixture, scraping sides of bowl.
• On low speed, beat in the remaining flour mixture until well combined (batter may look curdled).
• Pour into prepared pan and bake until cake starts to pull away from the sides of the pan, the top is golden brown and a toothpick inserted in the center of the cake comes out clean, 35-40 minutes for bundt or tube pan, or 65-70 minutes for loaf pan.
• Cool on rack 10-15 minutes; invert pan and unmold onto rack to cool completely.
• Cut into 12 slices.