Cinnamon Swirl Pound Cake With Almonds Food

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

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 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 SUGAR POUND CAKE

Steps:

• For the cake: Preheat the oven to 300 degrees F. Spray a 12-cup Bundt pan with nonstick spray and dust with flour.
• In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-low until thick and fluffy, about 4 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions to ensure everything is homogenous. Slowly beat in the flour just until combined (the batter will be very thick).
• Scrape the batter into the prepared Bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean and the top is golden, 60 to 75 minutes. Cool in the pan on a rack for 20 minutes to allow the sides to release, then invert the cake onto the rack to cool completely.
• For the glaze: Whisk the confectioners' sugar and cinnamon in a bowl. Add 2 tablespoons milk and whisk well. If the glaze drips off a spoon fluidly but slowly, it's done; if not, add more milk, a teaspoon or so at a time, until it does.
• Drizzle the glaze over the top of the cake, letting it run down the sides. Serve.

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 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 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.

ALMOND AND CINNAMON CAKE

Steps:

• Pre-heat the oven to 180C / 160C fan / Gas 4 and grease and line a 9 inch cake tin with baking parchment.
• Using two bowls, separate the eggs placing the whites in one bowl and the yolks in another.
• Using an electric handheld or freestanding mixer, whisk the egg whites until stiff, and in the other bowl, whisk together the yolks, vanilla extract and sugar until completely pale and aerated.
• Slowly fold in the ground almonds and the cinnamon into the egg yolk mixture, being careful not to lose any air.
• Next slowly add the egg white mixture, carefully folding in after each addition so you don't lose any of the air in the mixture.
• Pour into the lined cake tin and sprinkle with the flaked almonds.
• Place in the oven and bake for around 35-45 minutes, or until a skewer comes out clean.
• Once the cake is completely cooled, remove from the tin and place onto a cake stand, sprinkle with icing sugar and decorate with some broken cinnamon bark in the centre.

CINNAMON ALMOND STREUSEL POUND CAKE

Steps:

• Preheat oven to 360°F.
• Butter and flour a 10" angel food cake(tube) pan or 12-cup Bundt pan.
• Combine all filling ingredients in small bowl.
• Beat at low speed until well mixed; set aside.
• Combine flour, cake flour and baking powder in small bowl.
• Combine sugar, 1 cup butter and almond paste in large bowl.
• Beat at medium speed until creamy.
• Continue beating, adding eggs one at a time, until well mixed.
• Add almond extract and vanilla.
• Reduce speed to low.
• Beat gradually adding combined flour, cake flour and baking powder alternately with milk, until well mixed.
• Pour half of batter into prepared pan.
• Sprinkle filling over batter so filling does not touch sides of pan.
• Spoon remaining batter over filling.
• Bake 45-60 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes; remove from pan.
• Meanwhile, combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl.
• Drizzle over warm cake; sprinkle with sliced almonds.
• Cool completely.
• Enjoy!
• *Substitute 1 cup minus 2 tablespoons all purpose flour.

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.