This buttery pound cake takes inspiration from coffee cake and is packed with cinnamon flavor! It's perfect with coffee or a glass of cold milk.
2 cups (4 sticks) butter, room temp.
4 cups sugar
1 teaspoon salt
1 tablespoon vanilla extract
8 large eggs, room temp.
4 ½ cups cake flour or White Lily All Purpose Flour
1 cup sour cream, room temp.
Prepare cinnamon filling and streusel topping (recipes below). Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat or baking spray and adding a parchment paper square between the two pieces. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add 1/2 cup flour, sour cream, salt, and vanilla extract and beat until combined. Scrape the bottom and sides of the mixing bowl. Add 1 egg and beat until it disappears. Repeat with each egg, beating well after each addition. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour about a third of the batter into prepared pan. Spread half the cinnamon filling, then add another third of the batter, then the other half of the cinnamon batter, then layering the remaining cake batter. Top with streusel topping. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 hours to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Cinnamon Filling
1 cup light brown sugar, packed
1 cup flour
2 tablespoons cinnamon
6 tablespoons butter, melted
Stir together sugar, flour, and cinnamon. Add melted butter and mix well.
Streusel Topping
1/2 cup sugar
1/2 cup flour
1 tablespoon cinnamon
1/2 stick (4 tablespoons) butter, cold, diced
Stir all ingredients together. Use your hands or a pastry blender to cut the butter small, working the flour in until the mixture resembles coarse crumbs.
1 comment
These recipes look so scrumptious I can’t wait till my square two pan arrives! 😋