Cinnamon And Sugar Pound Cake Recipes

CINNAMON SUGAR POUND CAKE BITES

Steps:

• Place a sheet of waxed paper near your stovetop.
• Combine the sugar and cinnamon in a bowl. Place near the waxed paper.
• Melt the butter in a large skillet over medium heat.
• Add several pieces of pound cake. Turn each piece over when the undersides are lightly toasted and continue toasting.
• Once the batch of cake pieces are toasted, transfer them to the bowl of cinnamon sugar. Shake to cover and then transfer to the waxed paper.
• Repeat steps 4 & 5 with the remaining cake pieces.
• Serve warm or at room temperature.

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.

BROWN SUGAR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

EASY MOIST CINNAMON ROLL POUND CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
• In a medium bowl, sift together flour, baking soda and salt; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add sour cream, vanilla extract and heavy cream and beat until combined.
• Reduce speed to low and add flour mixture, beat to combine.
• To Make the Cinnamon Swirl: Combine the 1/4 cup sugar and cinnamon in a small bowl. Pour 1/3 of batter into prepared loaf pans. Sprinkle half of cinnamon sugar mixure into pans. Repeat with remaining batter, then remaining cinnamon sugar, then ending with batter.
• Bake 50 to 70 minutes or until edges begin to brown and an inserted toothpick comes out clean. If cake is not ready at 50 minutes, check again every 5-10 minutes. (Mine took 70 minutes to bake)
• Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
• To Make the Icing, beat together butter and cream cheese. Add heavy cream, vanilla, powdered sugar and salt and beat to combine. Spread evenly over cooled loaves. Let the icing harden, about 15 minutes, before serving.

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 ROLL POUND CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F and spray a 9x5-inch loaf pan with baking spray.
• In a stand mixer beat the sugar (not including the ¼ cup) and butter together for 2 to 3 minutes or until noticeably lighter in color and fluffy.
• Add in the eggs, yogurt, milk and vanilla and mix until well combined.
• Add in the dry ingredients and mix until just combined.
• Using the last ¼ cup of sugar, add the 2 teaspoons of cinnamon to it.
• Add in half of the batter, then half the cinnamon sugar sprinkled on top.
• Add another half of the remaining batter (so a quarter of the initial batter) and sprinkle the rest of the cinnamon sugar over that layer.
• Add the rest of the batter.
• Bake for 60 minutes or until the tester comes out clean.
• Cool cake completely before adding the icing.
• Mix the powdered sugar and milk, just enough to have a thick but pourable consistency, like honey.
• Reserve ¼ cup of it and add the ½ teaspoon of cinnamon to it.
• Pour the regular icing over the cake.
• Add the cinnamon frosting to a small ziploc bag.
• Cut a tiny bit off the edge and pipe a zig zag line on the top of the cake.

BROWN SUGAR CINNAMON POUND CAKE

Steps:

• Preheat the oven to 350F and prepare your Bundt-type pan with pan spray and flour. (Or use a combination of loaf pans, cake pans, etc, if you don't have a 12 cup Bundt pan).
• Whisk together the flour, baking powder, baking soda. Set aside.
• Cream butter until smooth. Add salt, vanilla, and cinnamon. Since fat carries flavor, this seems like an excellent time to add the flavoring agents.
• Add sugars, making sure that your brown sugar is sifted.
• Cream on medium-high speed until very light and fluffy, making sure to scrape the sides of the mixing bowl as necessary.
• Drizzle the eggs in a bit at a time, beating on medium speed.
• These next additions all get mixed in on low speed for 10 seconds each: half the dry ingredients, half the buttermilk, half the remaining dry ingredients, the rest of the buttermilk, the rest of the dry ingredients
• Scrape down the sides and bottom of the bowl and then mix on high speed for about 3 seconds. Seriously--no more than that.
• Pour in your very softly whipped cream and fold it in by hand.
• If using a 12 cup Bundt, pour into your prepared pan and bake in the center of the oven for an hour. Test for doneness and bake another five-ten minutes if necessary. Timing for cake layers will be less, as will cupcakes. If you bake in a loaf pan/s, that will take about an hour as well. Just check for doneness by gently pressing the tops of the cakes. They're done when they spring back. They will be a very deep golden brown, may have some cracks in the top, will be just beginning to pull away from the sides of the pan, and will read about 200F on an instant read thermometer.
• Let cool on a rack in the pan for twenty minutes. Turn the cake out on a rack and let it cool completely.
• Glaze and decorate as desired, or leave plain.

CINNAMON ROLL POUND CAKE

Steps:

• Preheat oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
• In a stand mixer beat the sugar (not including the 1/4 cup) and butter together for 2-3 minutes or until noticeably lighter in color and fluffy.
• Add in the eggs, yogurt, milk and vanilla and mix until well combined.
• Add in the dry ingredients and mix until just combined.
• Using the last 1/4 cup of sugar, add the 2 teaspoons of cinnamon to it.
• Add in half of the batter, then half the cinnamon sugar sprinkled on top.
• Add another half of what you have left (so a quarter of all the batter you started with) and sprinkle the rest of the cinnamon sugar over that layer.
• Add the rest of the batter.
• Bake for 60 minutes or until your tester comes out clean.
• Cool cake completely before adding the icing.
• Mix the powdered sugar and milk (just enough to have a thick but pourable consistency, like honey.
• Reserve 1/4 cup of it and add the 1/2 teaspoon of cinnamon to it.
• Pour the regular icing over the cake.
• Add the cinnamon frosting to a small ziploc bag.
• Cut a tiny bit off the edge and pipe a zig zag line on the top of the cake.

CHAI SPICE POUND CAKE WITH CINNAMON GLAZE

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Grease a loaf pan with butter and add a piece of parchment paper along the bottom and up two of the sides for easy removal. Grease the parchment paper as well, just to be sure nothing sticks.
• Add the butter to the bowl of your stand mixer fitted with the paddle attachment and mix on high speed until the butter becomes pale in colour (about 4-5 minutes).
• Add the sugar and beat on high speed until the mixture is extra light and fluffy (about 7-10 minutes, stopping to scrape down the sides of the bowl every few minutes). The mixture should turn a very pale yellow colour and be quite fluffy after 7 minutes.
• Beat in the eggs one at a time and continue beating on high speed for about 5-6 minutes after they've all been added to incorporate even more air into the batter.
• Add the sour cream and the vanilla to the bowl and beat for another minute or so, scraping down the sides of the bowl to make sure everything is incorporated.
• Add the flour, salt and spices to a separate bowl and whisk them together to combine.
• Add the flour mixture to the mixing bowl and fold the dry ingredients into the wet ingredients by hand using a rubber spatula. Be sure to do this carefully so you don't deflate the batter as the flour is incorporated. Folding requires that you scrape the bottom of the bowl and use an "up and over" motion. Do not stir, as this will break the air bubbles you've created by beating the ingredients up until this point. This cake contains no leavening agent, so the bubbles in the batter are what will keep it from sinking in the middle as it bakes.
• Carefully scrape the batter into the loaf pan you've prepared.
• Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the centre. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.
• When the cake is done, remove it from the oven and let it rest in the pan for about 10 minutes.
• Remove it from the loaf pan using the parchment paper to a wire rack to cool completely before glazing.
• Whisk together the powdered sugar, cinnamon, maple syrup and cream. It should be thick, but easy to drizzle. If necessary, add a bit more powdered sugar or cream (1/2 teaspoon at a time) until the desired consistency is reached.
• Drizzle the glaze over the cake once it has cooled completely.
• Slice and serve .

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 SWIRL BUNDT CAKE

Steps:

• Preheat oven to 350 F. Grease and flour a 10-15-cup Bundt pan.
• In a medium bowl, whisk together cake flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, sugar, and yogurt until well-combined.
• Stir in vanilla until combined.
• Add eggs one at time, mixing well after each addition.
• On low, stir in flour mixture until just incorporated.
• Stir in milk until combined.
• In a separate large bowl, stir together 2 ½ cups of the batter, brown sugar, cinnamon, and milk until well-combined.
• Using a 1/4-cup measuring cup, drop two scoops of plain batter into prepared bundt pan.
• Drop one scoop of cinnamon swirl batter on top of plain batter.
• Continue to alternate between plain and cinnamon swirl batters until both batters are gone.
• Bake for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Cool cake in the pan on a wire rack for 15 minutes.
• Invert the cake onto wire rack, and cool completely.

BROWN SUGAR CINNAMON CAKE (FROM SOUTHERN LIVING)

Steps:

• Cream shortening and butter well.
• Add brown sugar and mix well.
• Add eggs one at a time, beating well after each one.
• Sift dry ingredients (including cinnamon).
• Add dry ingredients to cream mixture alternately with evaporated milk.
• Fold in chips
• Pour batter in well greased and floured tube or bundt pan.
• Bake at 300° for 1 hour and 15 minutes to 1 hour and 30 minutes.
• Remove from oven and cool for 10 minutes.

CINNAMON POUND CAKE

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 POUND CAKE

Steps:

• 1. Preheat oven to 325. Grease and flour 10 cup bundt pan or 10 inch tube. In an electric mixer paddle attachment, combine butter and sugar and beat until smooth. With mixer on low add the eggs one at a time, beating just until incorporated. Stir together the flour, cinnamon and salt, add the flour mixture to the batter, alternately with the milk, beginning and ending with flour mixture.
• 2. Pour batter into prepared pan and bake 1 hr. 15 minutes, test at 1 hour, ovens may vary. Remove after testing and cake tester comes out clean. Let cool in pan 20 minutes. Remove and cool completely. Powder sugar or drizzle if desired. I serve this cake with sugared fruit and ice cream.

CINNAMON AND SUGAR POUND CAKE

Steps:

• 1. Follow the directions on the back of the cake box (eggs, oil, water). Add 1 cup of dark brown sugar and tbsp of cinnamon and sugar. Mix ingredients together until well blended. Place mixture into a well greased bundt pan. Bake for 1 hour.
• 2. Once cake is completely cooled, remove from bundt pan. Sprinkle cup of powdered sugar on top of cake.

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.

GRILLED CINNAMON SUGAR SOUR CREAM POUND CAKE

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.

CINNAMON POUND CAKE

Steps:

• Preheat the oven to 350°F (175C/155C Fan) and prepare three 5.5" cake pans.
• In a large mixing bowl, beat together the butter and sugars until light and creamy.
• Add the eggs one at a time, beating after each addition and add the vanilla, beating to combine.
• Add half of the dry ingredients (flour, baking soda, baking powder, salt and cinnamon), beating until just combined. Scrape down the sides of the bowl with a spatula.
• Add in the soured milk and beat slowly to combine.
• Finally add the remaining dry ingredients and beat slowly until just combined.
• Divide the batter evenly amongst your prepared tins. Bake in the preheated oven for about 25-30 minutes, checking for a skewer inserted in the centre to come out clean.
• Once baked, remove from the oven and allow to cool in the tins for a few minutes before carefully flipping out onto a wire rack to cool completely.
• Frost with cream cheese frosting or buttercream. Optional: add in some candied walnuts between the layers.