Monday, January 31, 2011

Cinnamon Swirl Pound Cake


Ok, so its a well known fact that I have some sort of hyperactivity when it comes to baking. How, you ask? Well, I can never stop with just one recipe for a particular item. If I see a new recipe, I have to try it, even if I already have a "favorite, go-to" for that kind of food. I mean, how many times does a person need to try a new pound cake recipe, right? I know, I really don't know. How many times is enough, until you say "Ok, I think we really nailed it this time." Well, I guess if I reach that point, I'll be sure to let you know. In the meantime, I'll keep on baking. Why am I telling you this now? Because, I think I am up to recipe # 8 or #9 for trying out different kinds of pound cakes. I like how pound cakes are basic and simple (no egg seperating here!), and you can easily switch them up by adding some chocolate chips or a cinnamon swirl. Pound cakes even make a great batter for a birthday cake. So here is my latest pound cake, and I am happy to say that I am pretty sure we are reaching the end of my pound cake journey. But I can't say that for sure, I never know what pound cake recipe is lurking around the corner, waiting for me to discover it. What? I should stop now before they cart me off to the looney bin? Ok, here's the recipe:

Cinnamon Swirl Pound Cake
  • 1 cup butter or margarine
  • 1/2 cup shortening
  • 3 cups white sugar
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 cups milk
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

  • Cinnamon Swirl:
  • 2/3 cup brown sugar
  • 1 tablespoon cinnamon
  • dash of nutmeg

  • Directions:
Preheat oven to 350° F . Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter or margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Let the batter beat on high for 20 minutes. (Its really important to let it beat for a long time- it gives the crumb a great texture) With the mixer on low, mix in the 1/3 of the flour mixture. Pour in half of the milk mixture, another 1/3 of the flour, the remaining milk and the remaining flour. Don't over mix the batter- mix just until everything is combined. Pour half of the  batter into prepared pan. Sprinkle the cinnamon mixture, and spread remaining half on top. (The batter is slightly too much for a 10 inch bundt, so I filled it to the top, and made a few cupcakes as well.) Bake in the preheated oven for 80 to 90 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.


Glaze:
Mix together 1 cup powder sugar, and approximately 2 tablespoons milk- just enough milk until the mixture is pourable ( it should look like Elmers glue) . If its too thin, the glaze will be transparent. Pour over cake when cool. 

For a chocolate chip pound cake, skip the cinnamon swirl part and fold in 1 cup mini chocolate chips.


21 comments:

  1. Okay, for those of us who don't have shortening (and the thought of it actually kind of grosses me out...) what are the other options?

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  2. We just made it and it was unbelievable, moist, and delicious!! Thank you:)

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  3. This looks fantastic. Not to feed your poundcake obsession, but the best pareve poundcake I ever made was from Nick Malgieri's The Modern Baker. It was a recipe from his Aunt, and the mixing technique is a little funny, but it came out amazing even using the trans-fat free margarine. Really perfect texture.

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  4. This pound cake looks amazing!! Yummy, can't wait to give it a try! :)

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  5. Wow, that pound cake looks beautiful and that cinnamon swirl sounds delicious. I have a sweet treat linky party going on at my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com

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  6. This. Was. Amazing.
    I finished baking for shabbos last night but this recipe was niggling at me for a few hours before i decided to make it anyway... at 9:30PM!

    I used coffee rich instead of milk/soy and i think i forgot to add vanilla (oops!) -- my mixer was makign groaning sounds on high (a bosch) so i left it on "1" for 20 min...

    AMAZZZZZZZZZZZZZZZZZZZZING

    thanks!!!

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  7. Stam- I am glad you made it, its amazing, no? Enjoy it!

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  8. I thought I posted a comment but I don't see it..I'll try again. I find it hard to believe you mix it on High for 20 min, wow. I hope that isn't a misprint! Somebody please confirm. But I am going to make this awesome looking cake and I can't wait so I hope it's right. Cinnamon, yummm, here I come!!

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  9. Yes, it IS 20 minutes. I know it sounds crazy, but it makes a soft beautiful crumb. Just remember, its 20 minutes before you add the flour mixture. Once you add the flour mixture, just mix until combined.

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  10. How long should cupcakes be baked for? 50min?

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  11. Hard to say...I'd start with 35 minutes, and add 5 minutes at at time until done.

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  12. Thank you... I baked them for 50 min unaware you are awesome and respond so quickly. They taste great, definitely over baked em a lil. They fell though, perhaps too long baking? Thank you for your input.

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  13. I loved the taste of this but it kind of fell apart when I cut into it. Is this because I didn't wait it completely cooled? Or could it be something else?

    Thank you for the recipe. I've been looking for a cinnamon swirl pound cake and this one is great.

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    Replies
    1. Anabel- this is interesting, I never had that happen. Does the cake crumble into pieces, or it separates where the cinnamon line is?

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  14. It separates where the cinnamon line is :/ It's delicious and the texture is right on. Maybe I'm using too much of the cinnamon mixture?

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    1. I think that might be it. You can either try using half the cinnamon mixture, or swirling the cinnamon into the batter more.

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  15. Oh, you know I didn't swirl it in the batter....duh. I'm trying again right now. Thanks :)

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    Replies
    1. Don't worry, it didn't say that in the instructions. I don't usually swirl it, but if its separating at the cinnamon, then swirling it a bit should help.

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