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Brown Sugar and Cinnamon Pound Cake
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13 INGREDIENTS • 11 STEPS • 50MINS

Brown Sugar and Cinnamon Pound Cake

Recipe
This delicious Brown Sugar and Cinnamon Pound Cake is perfect for any time of year. It's absolutely moist and delicious!
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Brown Sugar and Cinnamon Pound Cake
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Cooking with Tovia
Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
This delicious Brown Sugar and Cinnamon Pound Cake is perfect for any time of year. It's absolutely moist and delicious!
50MINS
Total Time
$1.46
Cost Per Serving
Ingredients
Servings
12
us / metric
Brown Sugar
2 cups
Brown Sugar, lightly packed, sifted
Unsalted Butter
1 1/2 cups
Egg
5
Large Eggs, beaten
Baking Powder
1 tsp
Baking Powder
Baking Soda
as needed
Baking Soda
Ground Cinnamon
2 tsp
Ground Cinnamon
Buttermilk
3/4 cup
Heavy Cream
1/2 cup
Heavy Cream
Vanilla Frosting
to taste
Vanilla Frosting
or frosting/glaze of choice
Nutrition Per Serving
VIEW ALL
Calories
545
Fat
26.2 g
Protein
3.2 g
Carbs
74.4 g
Add to plan
logo
Brown Sugar and Cinnamon Pound Cake
Save
author_avatar
Cooking with Tovia
Hi, I'm Tovia! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Whisk together All-Purpose Flour (2 1/2 cups), Baking Soda (as needed), Baking Powder (1 tsp), Fine Sea Salt (1 tsp), Ground Cinnamon (2 tsp), then set aside.
step 3
Add the Granulated Sugar (1 cup), Brown Sugar (2 cups), and Unsalted Butter (1 1/2 cups) the bowl of the stand mixer. Using the paddle attachment, cream the butter for 4 minutes.
step 4
In another bowl, whip the Heavy Cream (1/2 cup) until it begins to thicken.
step 5
After 4 minutes, scrape the butter and sugar mixture down. Add Vanilla Extract (2 tsp) and let the mixture mix for another 4 minutes.
step 6
Drizzle a little bit of the Eggs (5) into the mixture for about 10 minutes. Scrape the mixture down one final time and quickly mix it.
step 7
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.
step 8
Pour the whipped cream mixture and fold it into the batter.
step 9
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.
step 10
Bake for 30 minutes.
step 11
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!
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Tags
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Comfort Food
Shellfish-Free
Fall
Vegetarian
Dessert
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