Cinnamon Swirl Buttermilk Pound Cake
(from saymyname’s recipe box)
Source: Tish Boyle
Serves 12 peopleIngredients
- Cinnamon Streusel Swirl:
- 1/2 cup all-purpose flour (2.1 oz.)
- 1/3 cup firmly packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 3 tablespoons unsalted butter, melted
- Buttermilk Pound Cake:
- 2 cups all-purpose flour (8.5 oz.)
- 1/2 cup cake flour (2 oz.)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground cardamom
- 1 cup unsalted butter, softened
- 2 cups sugar (14 oz.)
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated orange zest
- 1 cup buttermilk
- Garnish:
- powdered sugar, for dusting
Directions
-
Position oven rack in the center of oven; preheat oven to 325°; grease the inside of a 10-inch bundt pan; dust the pan with flour.
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To make the cinnamon swirl: in a small bowl, whisk the flour, brown sugar, cinnamon, and salt together; break up any large clumps of brown sugar.
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Add in melted butter and stir until blended and crumbly.
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To make the pound cake: sift together the flours, baking powder, baking soda, salt, and cardamom into a bowl; whisk to combine; set aside.
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In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed until very creamy, about 2 minutes.
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Gradually add in the sugar; beat at med-high speed until well blended and light, about 4 minutes.
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On medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
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Beat in the vanilla extract and orange zest.
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On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.
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Scrape half the batter into the prepared pan and smooth it into an even layer.
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Sprinkle the streusel mixture evenly over the batter; scrape the remaining batter on top and smooth it into an even layer.
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Bake the cake for 65-75 minutes, until a cake tester comes out clean.
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Cool the cake in the pan on a wire rack for 15 minutes.
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Invert cake onto the rack, turn cake right side up, and cool completely.
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Dust cake lightly with powdered sugar just before serving.