This delicious Brown Sugar and Cinnamon Pound Cake is perfect for any time of year. It's absolutely moist and delicious!
Author: Cooking with Tovia
, lightly packed, sifted
Fine Sea Salt
Preheat oven to 350 degrees F (180 degrees C).
All-Purpose Flour (2 1/2 cups)
Baking Soda (1/4 tsp)
Baking Powder (1 tsp)
Fine Sea Salt (1 1/4 tsp)
Ground Cinnamon (1/2 Tbsp)
, then set aside.
Granulated Sugar (1 cup)
Brown Sugar (2 cups)
Unsalted Butter (1 1/2 cups)
the bowl of the stand mixer. Using the paddle attachment, cream the butter for 4 minutes.
In another bowl, whip the
Heavy Cream (1/2 cup)
until it begins to thicken.
After 4 minutes, scrape the butter and sugar mixture down. Add
Vanilla Extract (1/2 Tbsp)
and let the mixture mix for another 4 minutes.
Drizzle a little bit of the
into the mixture for about 10 minutes. Scrape the mixture down one final time and quickly mix it.
Add the 1/2 of the flour mixture and then mix. When the flour mixture dissolves, scrape the bowl again before adding 1/2 of the
Buttermilk (3/4 cup)
. Repeat with the remaining flour and buttermilk.
Pour the whipped cream mixture and fold it into the batter.
Pour the finished mixture into a 10-inch bundt pan until it fills half of the pan and smooth the top of the batter. You can use a loaf pan or a cupcake pan for the remaining mixture.
Bake for 30 minutes.
Let cool for a few minutes before flipping over onto a plate. Top with
Vanilla Frosting (to taste)
or frosting of choice, then slice and serve!
Nutrition Per Serving
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