Cinnamon Brown Sugar Pound Cake
A buttery sour cream bundt with a brown sugar ribbon and cinnamon, finished with a simple vanilla glaze.
Equipment
- 10 cup bundt pan
- Electric mixer
- Sifter
- Wire rack
Ingredients
Main Ingredients
- 3 cup cake flour sifted
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 1 cup unsalted butter softened
- 1 ½ cup granulated sugar
- 4 large eggs at room temperature
- 1 cup sour cream at room temperature
- 1 tsp vanilla extract
- ½ cup brown sugar packed, for the swirl
- 1 tbsp unsalted butter for greasing the pan
- 1 tbsp all purpose flour for dusting the pan
- 1 cup powdered sugar for the glaze
- 2 tbsp milk for the glaze
- ½ tsp vanilla extract for the glaze
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease and flour a bundt pan.
- Cream. Beat the butter and sugar until pale, then add the eggs one at a time.
- Mix. Add the dry ingredients in three parts, alternating with the sour cream and vanilla.
- Layer. Spoon in half the batter, add a ring of brown sugar, and top with the rest.
- Bake. Bake 55 to 60 minutes until a toothpick comes out clean, then cool 15 minutes in the pan and 1 hour on a rack.
- Glaze. Whisk the powdered sugar, milk, and vanilla and drizzle over the cooled cake.
Notes
Substitutions: Use all purpose flour at 1 cup plus 2 tablespoons per cup of cake flour, or bake in two 9x5 loaf pans.
Tips: Keep the brown sugar away from the pan walls and do not overmix.
Storage: Keep covered at room temperature for 3 days. Freeze unglazed slices for 3 months.