Cinnamon Swirl Pound Cake

Good morning! Can you believe that the 4th of July is next week? It seems like it was just Memorial Day weekend. I am very excited because I have guests coming for the 4th of July and that means I get to do a lot of baking. I like to bake a few days ahead and freeze it, then when I need it I simply take it out, thaw it and either serve it or finish it off. It makes life so much easier.

I started this week with Cinnamon Swirl Pound Cake which is one of my favorite cakes to make because you can serve it for brunch, snacks or dessert. This recipe is so easy that you will want to make a few just to have on hand for weekends or parties.

Recipe from Seasons & Suppers

1/2 cup cutter, at room temperature

1 cup white sugar

3 eggs at room temperature

2 tsp. vanilla extract

11/2 cups all purpose flour

1/4 tsp. salt

1/4 tsp. baking soda

1/4 tsp. baking powder

1/3 cup sour cream at room temperature

Swirl

3 Tbsp. brown sugar

1 Tbsp. cinnamon

1 Tbsp. milk

Topping

2 Tbsp. brown sugar

1/4 tsp. cinnamon

Instructions

Preheat oven to 325. Prepare and 8 x 4 loaf pan with cooking spray and set aside.

In the bowl of a stand mixer fitted with a paddle attachment beat together the butter and sugar until light and fluffy, then beat in the eggs one at a time beating well after each addition. Scrape down the sides of the bowl with a spatula and then add the vanilla, mix well.

In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add a half of the flour mixture to the mixing bowl and mix, then add the sour cream and mix again, finally add the rest of the flour and mix until just combined.

In a small bowl combine the swirl ingredients and mix well.

Pour half of the batter into the pan, then spoon the cinnamon swirl mixture onto the top, add the rest of the plain batter and smooth the top. Using a skewer of a knife run through the batter a few times to make a swirl.

Mix the topping ingredients in a small bowl and sprinkle over the top of the loaf.

Bake the cake in a preheated oven for 55-65 minutes or until a knife inserted in the center comes out clean. Be careful not to over bake this cake as it will become dry.

Cool the cake in the pan for 10 minutes on a wire rack them remove from pan and let cool completely.