Cinnamon Swirl Pound Cake Loaf
Ingredients
- 1/2 cup salted butter
at room temperature
- 1 cup white sugar
- 3 large eggs
at room temperature
- 2 tsp vanilla
or vanilla bean paste
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup full-fat sour cream
at room temperature
- 3 Tbsp brown sugar
- 1 Tbsp cinnamon
- 1 Tbsp milk
- 2 Tbsp brown sugar
- 1/4 tsp cinnamon
Directions
- 1
Preheat oven to 325F (not fan assisted) and grease an 8 x 4-inch or 4 x 10-inch loaf pan. Set aside.
- 2
In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla.
- 3
In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add 1/2 of the dry mixture to the butter mixture, then the sour cream, then the rest of the flour mixture, mixing just until combined.
- 4
Remove 1 cup of the batter to a medium bowl. Add the cinnamon swirl ingredients to it - the brown sugar, cinnamon and milk and stir to combine.
- 5
Spoon a thin layer of the plain batter into the bottom of your prepared loaf pan. Using a spoon, drop alternating spoonfuls of the plain and the cinnamon batter into the pan. Top with the remaining plain batter and smooth the top. Using a long skewer or knife, run through the batter in the pan a few times (either lengthwise or from side to side). Just about 3 lengthwise or 4-5 side to side should do it).
- 6
Make topping by combining the brown sugar and cinnamon in a small bowl. Sprinkle over the top of the loaf.
- 7
Bake loaf in the preheated oven for 55-65 minutes, or until a knife inserted in the centre of the loaf comes out clean. (4x10 pan will cook more quickly, 55-60 minutes, while an 8x4 will take a bit longer, closer to 65 or a few minutes more).
- 8
Allow loaf to cool in the pan about 10 minutes, then run a knife around the outside and remove to a cooling rack to cool.
Cinnamon Swirl Pound Cake Loaf
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About this Recipe
Looking for the ultimate comforting bake that fills your home with an irresistible aroma? This Cinnamon Swirl Pound Cake Loaf delivers a perfectly moist vanilla pound cake with layers of spice and sweetness, making it an ideal treat for any occasion. This recipe truly shines thanks to the careful balance of ingredients, ensuring a tender, rich crumb without being overly dense. The use of full-fat sour cream is key for a delicate texture, while the dual application of cinnamon—both swirled within and sprinkled on top—infuses every bite with cozy warmth and a delightful sweetness. You can anticipate a beautifully golden-brown loaf, enticingly fragrant with vanilla and cinnamon. Each slice offers a satisfyingly tender and moist texture, where the classic richness of pound cake meets the comforting spice of cinnamon and the caramelized notes of brown sugar. It’s a comforting bake that feels both familiar and special, perfect for elevating a simple moment. While delicious as is, this pound cake offers flexibility. For an extra layer of flavor, consider adding a teaspoon of orange zest to the batter alongside the vanilla. If you don't have sour cream, full-fat Greek yogurt can be used as a substitute, though it may result in a slightly different texture. You could also experiment with adding a pinch of nutmeg to the cinnamon swirl for a deeper spice profile. This Cinnamon Swirl Pound Cake Loaf is an ideal companion for your morning coffee, an afternoon tea break, or a simple dessert. Serve it sliced thickly for a truly satisfying treat that is sure to please.