Cinnamon Swirl Pound Cake

Cinnamon swirl pound cake is an easy and delicious treat to make for breakfast or dessert. The warm spices are perfect with coffee or tea.

Cinnamon Swirl Pound Cake

There’s something wonderfully nostalgic about a cinnamon swirl pound cake It reminds me of my grandma’s kitchen filled with the warm, inviting scent of cinnamon and sugar. This cake hits the spot when you want a comforting to treat yourself or to share with guests. Whether you’re a baking pro or someone who occasionally experiments with new recipes, this buttery cake will quickly become your new favorite cake.

Why you will love this Cinnamon Swirl Pound Cake Recipe

The sweet cinnamon swirl cuts through the buttery richness of this delicious cake and looks pretty too!
Even if your pantry looks a bit bare or you’re not used to baking often, this cake uses everyday common ingredients that you probably already have on hand.
The cake’s tender crumb and cinnamon swirls make it a beautiful and scrumptious dessert, sweet treat for brunch or an afternoon treat, or an accompaniment to your morning coffee.

This cake tastes a bit like cinnamon rolls but is much easier to make.

Looking for more cinnamon recipes?

Cinnamon Swirl Pumpkin Bread

Cinnamon Cream Cheese Coffee Cake

Cinnamon Walnut Coffee Cake

What you need to make Cinnamon Swirl Pound Cake

• 1/2 cup butter, at room temperature
• 1 cup white granulated 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
• Cinnamon Swirl Center
• 3 Tbsp. brown sugar
• 1 Tbsp. cinnamon
• 1 Tbsp. milk
• Brown Sugar and Cinnamon Topping
• 2 Tbsp. brown sugar
• 1/4 tsp. cinnamon

Instructions

• Preheat oven to 325F. Prepare an 8 x 4″ loaf pan with parchment paper and non-stick 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 and the bottom of the bowl with a spatula and then add the vanilla, mix well.
• In a medium bowl, whisk together the dry ingredients,  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 cinnamon sugar mixture ingredients and mix well.
• Pour half of the batter into the pan, then spoon the cinnamon swirl mixture onto the top, add the remaining batter and smooth the top.
• Using a skewer or a butter knife run through the pound cake batter a few times to make a swirl.
• Mix the brown sugar 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.

Notes

For best results use room temperature ingredients.

How to store leftover cinnamon swirl pound cake

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage cool the cake completely, then wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. Or wrap in plastic wrap and store in an airtight container. Freeze for up to 2 months.

Recipe Variations

• Stir in chopped walnuts or pecans into the batter or sprinkle on top before baking for added crunch.
• Swap the cinnamon sugar swirl for a mixture of cinnamon and maple syrup for a deeper, fall-inspired flavor.
• Drizzle a sweet vanilla glaze or a cream cheese glaze over the cooled cake for extra sweetness and an elegant look.
• Add a tablespoon of cocoa powder to your cinnamon swirl mixture for a chocolate-cinnamon combo that’s hard to resist.
• Split the batter into small loaf pans or muffin pan to make individual servings that are perfect for sharing and gift-giving. You could also make this recipe into a cinnamon swirl bundt cake.
• Use browned butter instead of just softened butter to add a nutty flavor.
• Add a teaspoon of lemon or orange zest to the batter for a citrus twist.
• A small pinch of espresso powder mixed into the cinnamon swirl intensifies the cinnamon

What To Serve With Cinnamon Swirl Pound Cake

• Light and airy whipped cream pairs beautifully with this cake.
• Strawberries, blueberries, or raspberries add a fresh pop of color to this dessert.
• A warm cup of coffee or black tea are perfect for an afternoon pick me up.
• Serve slightly warmed slices with a scoop of vanilla ice cream.

Ways to Use Leftovers

• Cinnamon Swirl French Toast: Dip leftover cake slices in a cinnamon, vanilla egg mixture and cook in a hot skillet for a breakfast treat that’s easy and a special treat. If you like this recipe you should try my Banana Bread French Toast.
• Bread Pudding: Cut the cake into cubes and use as the base for a quick bread pudding with custard, nuts, and fruit. Try my Pumpkin Bread Pudding or Krispy Kreme Bread Pudding.
• Cake Trifle: Layer chunks with whipped cream, berries, and a drizzle of honey or your favorite jam for a no-bake dessert parfait. This would be perfect for hot summer parties and bbq.
• Ice Cream Sundae Base: Crumble the cake over vanilla or cinnamon ice cream and add toppings like caramel sauce or nuts for a fun sundae twist.

FAQs

Can I use a bundt pan instead of a loaf pan?
Yes, a bundt pan will work for this cake, but the baking time may vary slightly. Keep an eye on the cake and test for doneness after about 40 minutes.

Can I make this cake gluten-free?
Use your favorite gluten-free flour blend. There will be a difference in the texture.

What if I don’t have parchment paper?
Grease and flour your loaf pan well to prevent the bread from sticking. Parchment paper makes removal easier and cleaner not only for this bread but most of your cakes, brownies, cookies and tarts.

Can I prepare the cinnamon swirl ahead of time?
Yes, you can mix the cinnamon sugar in advance and keep it in a Tupperware or a plastic baggie until ready to use.

That’s All for Now

This cinnamon swirl pound cake makes me smile and gives me a measure of comfort as I think back on the happy times of baking with my grandmother and mother as a child. It feels like a little celebration whether you’re enjoying a quiet afternoon snack or sharing with friends. I hope that you pin this cinnamon pound cake recipe and make one soon!

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Cinnamon Swirl Pound Cake

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Pin Recipe

Cinnamon swirl pound cake is an easy and delicious treat to make for breakfast or dessert. The warm spices are perfect with coffee or tea.

• Total Time: 0 hours
• Yield: 8-10 silces 1x

Ingredients

Scale 1x2x3x

1/2 cup butter, at room temperature

1 cup white granulated 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

Cinnamon Swirl Center

3 Tbsp. brown sugar

1 Tbsp. cinnamon

1 Tbsp. milk

Brown Sugar and Cinnamon Topping

2 Tbsp. brown sugar

1/4 tsp. cinnamon

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Instructions

Preheat oven to 325F. Prepare an 8 x 4″ loaf pan with parchment paper and non-stick 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 and the bottom of the bowl with a spatula and then add the vanilla, mix well.

In a medium bowl, whisk together the dry ingredients,  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 cinnamon sugar mixture ingredients and mix well.

Pour half of the batter into the pan, then spoon the cinnamon swirl mixture onto the top, add the remaining batter and smooth the top.

Using a skewer or a butter knife run through the pound cake batter a few times to make a swirl.

Mix the brown sugar 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.

 

Notes

Recipe from Seasons & Suppers.

Be sure to use room temperature ingredients.

• Author: Elizabeth
• Prep Time: 15
• Cook Time: 55-65 minutes
• Category: Bread
• Method: Baked