Cinnamon Pound Cake

By Coppermouse

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

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.