Brown Sugar, Cinnamon-Swirl Pound Cake
(from largomason’s recipe box)
Source: ourkitchensink.wordpress.com
Ingredients
- Cooking spray
- 3 tablespoons dry breadcrumbs
- 3 tablespoons granulated sugar
- 1 tablespoon sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 cups packed light brown sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup fat-free milk
Directions
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Preheat oven to 350°.
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Coat a 9- or 10-inch loaf pan or a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
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In a small bowl, combine the cinnamon and sugar. Set aside.
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Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.
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Spoon half the batter into prepared pan. Dust half the cinnamon-sugar mixture on top of the batter in the pan. Spoon the remaining batter on top of the cinnamon-sugar layer, and carefully spread the batter so it is smooth. Top this layer of batter with the remaining cinnamon-sugar mixture.
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Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on a wire rack.