Cinnamon Pound Cake
By Coppermouse
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Ingredients
- 1 1/2 cups cake flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1/2 cup sugar (can increase to 1 cup if making without sauteed pears)
- 1/4 cup packed golden brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Details
Preparation
Step 1
Preheat oven to 350 degrees F.
Butter and flour 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan.
Sift first 4 ingredients into small bowl. Using electric mixer, beat butter and both sugars in large bowl until very light and fluffy, about 5 minutes. Beat in eggs 1 at a time. Mix in vanilla. Carefully mix in dry ingredients, mixing just until combined (do not overmix). Transfer to prepared pan; smooth top. Bake until golden brown, about 55 minutes. Cool cake 5 minutes in pan. Turn out onto rack. Turn right-side up and cool completely.
DO-AHEAD TIP: Cake can be prepared up to 2 days ahead. Wrap tightly in plastic and store at cool room temperature.
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