CINNAMON POUND CAKE
My grandma always takes along this cake when we go fishing. It starts with a box mix and with a few added ingredients turns into the moistest and richest-tasting cake ever. Perfect for brunches, potlucks and Christmas morning too - can even wrap up in saran wrap with a pretty bow!
Provided by Roni0907
Categories Breads
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 370 degrees.
- In small bowl, mix the 1 Tablespoon sugar and cinnamon and set aside.
- In large bowl, beat eggs well. Add rest of ingredients and beat until smooth (about 4 minutes)
- Pour 1/3 of batter into greased bundt pan. Sprinkle with 1/2 of sugar mixture. Add another 1/3 of batter followed by remaining sugar mixture. Add last 1/3 of batter.
- Bake for about 50 minutes or until toothpick comes out clean.
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.
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.
CINNAMON SWIRL BUNDT COFFEE CAKE
A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.
Provided by Ruth
Categories Desserts Cakes Coffee Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
- Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
- Mix the remaining 1/4 cup of white sugar with the cinnamon.
- Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
- Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.
Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g
CINNAMON SWIRL POUND CAKE
This is a family favorite, made by my mother-in-law and now by my daughters! Easy, moist and delicious!
Provided by muffin-maker
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 342.4, Fat 15.8, SaturatedFat 2.5, Cholesterol 62.9, Sodium 426.9, Carbohydrate 46.9, Fiber 1.2, Sugar 30.6, Protein 4.1
CINNAMON SWIRL BUTTERMILK POUND CAKE
Make and share this Cinnamon Swirl Buttermilk Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 457.7, Fat 19.9, SaturatedFat 12.1, Cholesterol 102, Sodium 210.8, Carbohydrate 65, Fiber 0.8, Sugar 40.4, Protein 5.6
CINNAMON-TOASTED POUND CAKE
This tasty dessert takes only minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 298 g, Fat 15 g, Fiber 2 g, Protein 3 g
BEST EVER CINNAMON BUNDT® CAKE
This Bundt® cake is all you need to start off your morning right with your favorite cup of fresh-brewed coffee or tea. If you are a cinnamon fanatic, you have to give this recipe a try. This cake has just the right amount of cinnamon flavor and is so soft, moist, and fluffy. You can kick it up a notch and add walnuts or pecans, or better yet, a crumb topping. You can drizzle with simple syrup or glaze or dust with powdered sugar.
Provided by Hania's Kitchen
Categories Desserts Cakes Bundt Cake Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Brush a fluted tube pan (such as Bundt®) with a little butter and dust with some flour.
- Cream sugar, butter, and oil together in a bowl until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Sift 2 cups plus 2 tablespoons flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Fold 1/3 of the flour mixture gently into the butter mixture with a spatula. Mix in 1/2 of the buttermilk. Repeat once more, then mix in remaining flour until just combined. Avoid overmixing. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow cake to cool in the pan for 15 minutes before inverting onto a cooling rack to cool completely.
Nutrition Facts : Calories 354 calories, Carbohydrate 46.9 g, Cholesterol 80.7 mg, Fat 16.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 7.3 g, Sodium 312.5 mg, Sugar 25.9 g
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