Cinnamon Toasted Pound Cake Food

CINNAMON-TOASTED POUND CAKE

Steps:

• Heat broiler, with rack 4 inches from heat. In a small bowl, combine frozen strawberries, thawed, 1 tablespoon sugar, and fresh lemon juice. In another small bowl, combine 4 teaspoons sugar and ground cinnamon.
• On a baking sheet, place pound cake in a single layer. Brush one side with 1 tablespoon butter, room temperature; sprinkle with half the cinnamon-sugar mixture. Flip and repeat. Broil, flipping once, until golden, about 2 minutes per side. Serve with ice cream and strawberries.

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 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.

CREAM CHEESE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

POUND CAKE FINGER SANDWICHES

Steps:

• Strawberry Cream Cheese: In the bowl of a food processor, combine cream cheese and preserves. Blend until combined. Taste for flavor adding more preserves if necessary. The cream cheese should be pink. Set aside and bring to room temperature for easy spreading.
• Blueberry Cream Cheese: In the bowl of a food processor, combine the cream cheese and blueberries. Add sugar to taste.
• Cinnamon and Sugar Spread: In a bowl, combine creme fraiche, cinnamon, and brown sugar.
• Preheat oven to 350 degrees F.
• Slice the pound cakes into 3/4-inch thick slices. Spread on a baking sheet and toast until just golden. Remove from oven and set aside to cool slightly.
• Using a pastry brush, brush each piece of pound cake with melted chocolate to "waterproof" the sandwich. Cut the pound cake slices in half on the diagonal. Slice the strawberries. Spread a thick layer of strawberry cream cheese on top of some of the slices of pound cake that have been coated with chocolate and top with sliced strawberries. Cover with a second piece of pound cake. Spread blueberry cream cheese on some of the pound cake pieces and top with macadamia nuts and a second slice of pound cake. Repeat with cinnamon and sugar spread and chocolate hazelnut spread.

RUM AND HONEY GRILLED PINEAPPLE ON TOASTED POUND CAKE

Steps:

• In a small saucepan whisk together rum, honey, orange juice and cinnamon.
• Simmer over medium heat 3-5 minutes, until thick and syrupy.
• Remove from heat and let cool slightly.
• Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
• Brush the pineapple wedges with the glaze and place on tray.
• Brush melted butter over each side of pound cake slices.
• Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
• Barbecue pound cake slices, 2 minutes per side, until toasty and warm.
• Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.

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 LOVERS' CINNAMON-WALNUT CAKE

Steps:

• Grease and flour 2 round cake pans.
• Sift the flour, baking powder and salt together in a bowl, set aside.
• Cream together the softened butter and sugar until completely mixed. Slowly beat in the two eggs and yogurt. Add the spices and vanilla/cinnamon extracts. Stir well.
• Slowly whisk the egg mixture into the flour, alternating with the milk. Whisk until smooth, there should be no lumps.
• Pour into the prepared pans, and bake 30-35 minutes at 350 degrees, or until golden brown and a toothpick comes out clean.
• Set on a wire rack for at least 10 minutes or until completely cooled.Invert out of the pans.
• Place one cake on a serving dish.
• Stir the entire frosting container a few times, then mix in the cinnamon and cinnamon extract. In a different container, set aside enough frosting to fill between the cake layers (about 1/2 a cup, maybe?).
• In the this filling layer container, stir in the maple extract and crushed walnuts. Spread this filling layer over the top of the first cake. Place the second cake on top of the first, and cover with the remainder of the frosting.
• Optional: garnish with cinnamon and toasted walnuts, press the crushed almonds against the sides of the cake. Keep refrigerated.
• Enjoy!

CINNAMON SWIRL TOASTED PECAN BUNDT CAKE

Steps:

• Preheat oven to 350 F with oven rack in center of oven. Prepare your Bundt pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan. Dust with flour. Alternately, use a baking spray that contains flour, and brush excess with a pastry brush to evenly coat the pan.
• In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer, beat the butter (and optional coconut oil) on medium speed until smooth and light in color, 1-2 minutes. Add the sugar 1/3 of a cup at a time, creaming until light and fluffy. Scrape the bowl. Add in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Scrape the bowl and add vanilla. On lowest mixer speed, alternate adding flour mixture and the sour cream in small amounts, beginning and ending with the flour mixture. Do not over-mix the batter.
• In a medium bowl, combine pecans, both sugars, cinnamon, salt, and cocoa. Use your fingertips to blend until all ingredients are thoroughly incorporated.
• Spoon 2 heaping cups of the batter into the prepared Bundt. Smooth with the back of a spoon, spreading the batter to the sides of the pan first and then to the center cone to create a 'well' for the filling. Sprinkle about 1/2 cup of the filling evenly into the well. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon. Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Repeat process until you end with batter as your final top layer. (Ideally you'll have four layers of batter and three layers of filling.) Insert a plastic butter knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the blade around the pan two times, without lifting, spacing your loops about 1 inch apart for optimal swirling effect. Tap the pan firmly several times on a cutting board or counter top to release bubbles from the batter.
• Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 50-60 minutes. Transfer to a wire rack and let cool for just 10 minutes before inverting pan to remove cake.
• To make vanilla glaze, melt butter in a microwave-safe bowl. Add vanilla, salt and sugar, then stir to combine. Use up to 1 tsp of milk to reach desired consistency, then pour over cooled cake.