Description
A moist and buttery cinnamon swirl pound cake with layers of spiced brown sugar and vanilla-scented batter. Perfect for breakfast, dessert, or gatherings.
Ingredients
3/4 cup + 3 tbsp unsalted butter, room temperature
1 cup + 3 tbsp granulated sugar
3 large eggs
1 3/4 cups + 2 tbsp cake flour
1.5 tsp baking powder
3/4 cup sour cream
3/4 tsp vanilla essence
2 tsp cinnamon powder
2 tbsp + 1 tsp brown sugar
Instructions
1. Preheat oven to 330°F (165°C). Grease a 9×5-inch loaf pan.
2. Cream butter and sugar on medium-high for 2-3 minutes until fluffy.
3. Add eggs one at a time on low speed.
4. Whisk flour and baking powder in a separate bowl. Add to wet ingredients on low speed.
5. Fold in sour cream and vanilla essence with a spatula.
6. Remove 2 cups of batter and mix in cinnamon and brown sugar.
7. Layer plain and cinnamon batters in the pan, alternating until used.
8. Swirl lightly with a knife or skewer.
9. Bake 40–45 minutes or until a toothpick comes out clean.
10. Cool 15 minutes, then transfer to a wire rack.
Notes
Use room temperature ingredients for best texture. Store in airtight container up to 4 days or freeze up to 3 months.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg