Cinnamon Twist Pound Cake Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.
• Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes.
• To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.

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.

Steps:

• 1. Beat butter at medium speed until soft and creamy, about 2 minutes. Gradually add 2 cups sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until the yellow disappears.
• 2. Combine the flour, baking powder, and salt. Add to the creamed butter mixture alternately with the water, beginning and ending with the flour mixture. Mix at low speed just until blended. Stir in the vanilla.
• 3. Pour half of the batter into a greased and floured 12-cup Bundt pan. Combine 1/2 cup pecans, cinnamon, and brown sugar. Sprinkle over the batter. Top with the remaining half of the batter.
• 4. Bake at 325 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and let it cool completely on a wire rack.
• 5. Combine the powdered sugar and the lemon juice. Drizzle over the cake. Sprinkle with 1/4 cup pecans.