Our classic pound cake recipe is enhanced with a tasty cinnamon and sugar swirl throughout. This cake tastes very similar to a coffee cake and pairs nicely with hot coffee or tea.
Bake up some deliciousness with this Cinnamon and Sugar Pound Cake Recipe! This cake is perfect for a special occasion or just to enjoy a sweet treat. With just a few simple ingredients, you can have this cake ready in no time. It is one of the best pantry staple baked goods that features common ingredients you’re likely to have on hand.
Pound Cake Ingredients
- Sugar – Granulated, white sugar will help to sweeten this loaf.
- Butter – Unsalted butter helps to add that classic buttery taste and moisture.
- Eggs – The large variety works well to bind and add structure (along with the flour) to the loaf. Room temperature egg work best.
- Vanilla Extract – Provides the classic vanilla flavor you’d expect from a pound cake. The better quality you use, the more tastier your loaf will be.
- Flour – All-purpose flour will make up the structure of this loaf.
- Baking powder – We help the load to rise.
- Salt – Always used in baking, this enhances the flavors.
- Milk – Whole milk (or 2% adds moisture to the loaf and makes the dough pourable.
- Cinnamon – Add flavor for the cinnamon sugar swirl as well as a nice crunch to the top layer of this pound cake.
- Light brown sugar – Helps sweeten the cinnamon and sugar swirl and is also needed for the sweetness of the top layer of this cake.
How to Make Cinnamon & Sugar Pound Cake
Preheat your oven to 350°F. and gather your ingredients and supplies. Add the paddle attachment to your stand mixer.
Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed
Beat in the eggs, and vanilla extract. Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides down, and give it a final mix.
In a small bowl, whisk the cinnamon and sugar swirl filling. Pour half the pound cake batter into the parchment-lined loaf pan.
Add half the swirl mixture and use a toothpick or knife to swirl. Pour the remaining batter, and add the remaining swirl mixture. Repeat the swirl pattern.
Top the pound cake batter with the cinnamon and sugar topping. Bake for 45-55 minutes. Mine took the full 55 minutes. The top of the loaf will be raised, slightly golden brown, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.
When the loaf is baked, cool it for 15 minutes, remove the parchment from the pan, and cool it for an additional 30 minutes before slicing.
Storing Pound Cake
Allow the Cinnamon and Sugar Pound Cake loaf to fully cool to room temperature. This will take a good hour since it retains heat well. If you do not allow it to cool fully it will sweat and lose its nice texture. Covered, this will last for up to 4 days for best taste.
This cinnamon pound cake can be stored in the freezer for up to 3 months. If you want to freeze your loaf, allow it to cool for at least 90 minutes. Then, wrap it tightly in plastic wrap, use a food storage system, freezer-safe container, or zippered bag to prevent freezer burn. Next, store the entire loaf or slices inside the freezer where they won’t be crushed by other heavy foods.
When you’re ready to eat your frozen pound cake, you can remove it from the freezer the night before and allow it to defrost at room temperature. Defrosting pound cake at room temperature could take up to 3 or 4 hours.
Try these Pound Cake Recipes Today!
Cinnamon and Sugar Pound Cake (Moist and Delicious)
Equipment
- Oven adjusted to center rack position
- Stand Mixer fitted with paddle attachment
- Loaf pan
- parchment paper
- measuring cup & spoons
- Whisk
- Small bowl
Ingredients
- ½ cup butter unsalted
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup whole milk
Cinnamon Sugar Topping
- 2 tablespoons light brown sugar
- ¼ teaspoon cinnamon
Cinnamon Sugar Swirl
- 1 tablespoon whole milk
- 1 tablespoon cinnamon
- 3 tablespoons light brown sugar
Instructions
- Preheat your oven to 350°F. and gather your ingredients and supplies. Add the paddle attachment to your stand mixer.
- Add parchment paper to your loaf pan for easy removal and cleaning later. (optional)
- Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed½ cup butter, 1 cup granulated sugar
- Beat in the eggs, and vanilla extract. Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides down, and give it a final mix.2 large eggs, 1 tablespoon vanilla extract, 1½ cups all-purpose flour, 1 teaspoon baking powder, ⅛ teaspoon salt, ½ cup whole milk
Make the Cinnamon Sugar Topping
- In a small bowl, make the cinnamon sugar topping by combine the 2 tbsp of light brown sugar and ¼ tsp cinnamon.2 tablespoons light brown sugar, ¼ teaspoon cinnamon
Cinnamon Sugar Swirl
- In a small bowl, whisk the cinnamon and sugar swirl filling. Pour half the pound cake batter into the parchment-lined loaf pan.1 tablespoon whole milk, 1 tablespoon cinnamon, 3 tablespoons light brown sugar
- Add half the swirl mixture and use a toothpick or knife to swirl. Pour the remaining batter, and add the remaining swirl mixture. Repeat the swirl pattern.
- Sprinkle the cinnamon sugar topping to the top of the cake batter.
- Bake for 45-55 minutes. Mine took the full 55 minutes. The top of the loaf will be raised, slightly golden brown, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.
- When the loaf is baked, cool it for 15 minutes, remove the parchment from the pan, and cool it for an additional 30 minutes before slicing.
I didn’t have brown sugar but the cake turned out so well! Loved the fact that the cinnamon flavor was not over powering and the softness! I’ll be using this recipe pretty much all the time 😜 thank you!
This is so delicious! Even my husband, who is not a big sweet lover, loves it so much he asked me to make it again. Thank you for an easy recipe that turns out every time I make it!
This looks TASTY and will be making it for Easter dessert!!! Marie Goodson, Tehachapi, Ca.