Description
This cinnamon swirl pound cake is dense, buttery, and perfectly sweet with a ribbon of cinnamon sugar running through the middle for a cozy twist on a classic dessert.
Ingredients
Units
- 1/4 cup dark brown sugar
- 1 1/2 tsp cinnamon
- 1 cup (2 sticks) of unsalted butter at room temperature
- 1 1/4 cup of white sugar
- 3 large eggs at room temperature
- 3 large egg yolks at room temperature
- 1 1/2 tsp vanilla extract
- 2 tbsp water
- 1/2 tsp kosher salt
- 1 3/4 cups of cake flour
Instructions
- Preheat the oven to 350 degrees.
- Mix the dark brown sugar and cinnamon together in a bowl and set aside.
- Grease a loaf pan with spray or butter and line with parchment paper.
- Beat the butter on medium for about 2 minutes.
- Gradually add the sugar and beat for another 5-7 minutes. Mixture should be light and fluffy.
- In a separate bowl, combine the eggs, egg yolks, vanilla and water.
- Turning your mixer to a medium speed, add the egg mixture a few tablespoons at a time until fully combined.
- Add in the salt.
- Gently fold in the flour until just combined. Don’t over mix.
- Add half your batter to greased loaf pan.
- Evenly sprinkle your cinnamon sugar mixture over the batter and then add the remaining batter on top.
- Place in the oven for 50 minutes or until a tooth pick of knife comes out mostly clean but a little sticky.
Notes
Check on the loaf in the last 10 minutes of baking so you don’t end up with an dry cake.