CINNAMON SWIRL POUND CAKE
Sour cream pound cake with a cinnamon sugar swirl.
Provided by Kara
Categories Dessert: Cakes and Cupcakes
Time 1h45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 401 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 109 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 180 milligrams sodium, Sugar 41 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CINNAMON SWIRL POUND CAKE LOAF
Delicious vanilla pound cake loaf with a swirl of cinnamon and a brown sugar and cinnamon topping.
Provided by Jennifer
Categories Snack
Time 1h15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 291 kcal, Carbohydrate 41 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 201 mg, Sugar 26 g, ServingSize 1 serving
CINNAMON SUGAR POUND CAKE
Provided by Damaris Phillips
Categories dessert
Time 35m
Yield 12 to 14 servings
Number Of Ingredients 8
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.
SOUR CREAM POUND CAKE
Sour Cream Pound Cake is rich, tender and buttery, perfect for any occasion. This cake is so scrumptious, it doesn't need much of a topping, just a fork to eat it with.
Provided by Alyssa Rivers
Categories Dessert
Time 1h40m
Number Of Ingredients 8
Steps:
- Preheat your oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with shortening and a light dusting of flour (or granulated sugar) over that. Avoid using butter, as the milk solids in butter will cause your cake to stick instead of release.
- Sift together the flour, baking soda and salt and set aside.
- In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
- On low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just barely combined. Pour batter into prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.
- Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Allow to cool completely.
- Dust with powdered sugar or the glaze of your choice and enjoy.
Nutrition Facts : Calories 519 kcal, Carbohydrate 75 g, Protein 7 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 144 mg, Sodium 197 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving
GRILLED CINNAMON SUGAR SOUR CREAM POUND CAKE
Deliciously rich Cinnamon Sugar Sour Cream Pound Cake is a decadent dessert for any occasion. Grill it for the perfect addition to your next cookout.
Provided by Linda Warren
Categories Dessert
Time 1h35m
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Butter and flour loaf pan. Line bottom and 2 long sides with one long piece of parchment paper. Butter and flour parchment paper. This parchment liner will help you remove pound cake from pan.
- In a large bowl of an electric mixer, beat butter at medium speed until creamy and lighter in color. This usually takes between 4-7 minutes.
- Continue beating while gradually adding sugar until light and fluffy.
- Add eggs, one at a time, beating at low until just blended.
- Mix flour with baking soda and salt.
- Combine sour cream and vanilla extract.
- Alternately add flour and sour cream-vanilla extract to butter-sugar mixture, mixing until just blended. DO NOT OVERMIX!
- Pour into prepared pan.
- Bake for 1 hour and 15 minutes or until toothpick in center comes out clean. Do not open oven prior to the 1 hour and 15 minutes.
- Cool on wire rack for 20 minutes.
- Run knife around ends of cake where there is no parchment paper before attempting to lift out. Lift out and place on wire racks to let cool completely.
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON POUND CAKE
The taste of Cinnamon for those who love cinnamon. My favorite pound cake I alway double this recipe, I also make them in muffin pan's and mini loaf pans, but if you put this in a standered loaf pan it will make 2 loafs when the recipe is doubled. Enjoy.
Provided by Chef Viola MacIsaac
Categories Dessert
Time 1h25m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 14
Steps:
- Cake.
- Preheat oven to 325 °F. Grease an 8 ½ by 4 ½ inch loaf pan and dust lightly with flour, tapping out excess.
- Beat butter and sugar until light and fluffy. Beat in vanilla and lemon zest and add eggs one at a time, beating well after each addition. In a separate bowl, sift flour, cinnamon, baking soda and salt. Add half of the flour to the butter mixture, blending gently to incorporate. Stir in sour cream, then blend in remaining flour. Scrape batter into prepared pan.
- Topping.
- For topping, combine all ingredients to blend and sprinkle on top of cake. Bake for 55 to 65 minutes, until a tester inserted of the canter of the cake comes out clean. Allow to cool for 20 minutes before turning out to cool completely.
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