Cinnamon Pound Cake with Brown Sugar-Cinnamon Topping
Created by parsley101 on March 1, 2014
- Servings: 14
- Prep Time: 10m
- Cook Time: 55-60m
- Recipe #12176
Ingredients
- POUND CAKE
- 3/4 cup unsalted butter (room temperature, don`t use margarine!)
- 1 to 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 to 2 teaspoons lemon zest, finely grated
- 2 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 to 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup full-fat sour cream
- TOPPING
- Topping
- 2 tablespoons light brown sugar, packed
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 1/2 tablespoons butter, melted
How to Make
-
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.
Nutritional Facts
- 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