Cinnamon Pound Cake with Brown Sugar-Cinnamon Topping
Recipe: #12176
March 01, 2014
Categories: Desserts, Cakes, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Labor Day, Mothers Day, Picnic, Potluck, Oven Bake, Flour, Butter/Margarine, more
"Such a great pound cake, great flavor and great texture!"
Ingredients
- POUND CAKE
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- TOPPING
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Nutritional
- Serving Size: 1 (61.4 g)
- Calories 241.3
- Total Fat - 13.2 g
- Saturated Fat - 8 g
- Cholesterol - 62.2 mg
- Sodium - 85.4 mg
- Total Carbohydrate - 27.9 g
- Dietary Fiber - 0.6 g
- Sugars - 16.2 g
- Protein - 3.2 g
- Calcium - 27.1 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
For the cake; preheat oven to 325 °F. Grease an 8 ½ X 4 ½ inch loaf pan and dust lightly with flour, tapping out excess.
Step 2
Beat the soft butter and sugar until light and fluffy. Beat in vanilla and lemon zest. Beat in eggs one at a time, then beat on medium-high speed for no less than 2 minutes.
Step 3
In a separate bowl, sift flour, cinnamon, baking soda and salt. Add half of the flour to the butter mixture, blending gently to incorporate using a spatula or very low speed of mixer.
Step 4
Stir in sour cream, then blend in remaining flour. Scrape batter into prepared pan.
Step 5
For the topping; combine all ingredients to blend. Sprinkle on top of cake.
Step 6
Bake for 55 to 65 minutes, until a tester inserted of the canter of the cake comes out clean.
Step 7
Allow to cool for 20 minutes before turning out to cool completely.
Tips
No special items needed.