Cinnamon Pound Cake
Brown Sugar Cinnamon Pound Cake is full of warm spices with the classic dense texture of pound cake. A delicious loaf cake or bundt cake for any occasion.
Servings: 16
Calories: 506kcal
Ingredients
- 3 cups all purpose flour plus more to flour the pan
- 2 tablespoons ground cinnamon
- 1 tablespoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1 ½ cups butter softened, plus more to butter the pan
- 2 cups brown sugar
- 1 cup granulated sugar
- 5 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
Apple Cider Icing
- ¼ cup apple cider (NOT VINEGAR) or substitute milk
- 1 cup powdered sugar
- 2 tablespoons butter melted
- ½ cup sliced almonds toasted
Instructions
- Preheat oven to 350°
- Add flour, cinnamon, nutmeg and ginger to a bowl and whisk together. Set aside.
- Add softened butter to a mixer bowl with brown sugar and granulated sugar. Mix for 2 minutes at medium-high speed.
- Add eggs, one at a time, mixing until each egg is combined.
- Next, add the sour cream and vanilla, mixing until incorporated.
- Add 1/3 of flour mixture to the batter, mixing at low speed until combined, slowly add the remaining flour, mixing until well combined.Butter and flour 2 loaf pans (9 x 5 inch) or 1 bundt pan (12 cup).
- Fill each loaf pan 3/4 full with batter or fill the bundt pan. Place the cake pans into a preheated oven.
- While the cake bakes, prepare the icing. In a medium-size bowl, combine powdered sugar, apple cider and cinnamon until smooth. Cover and set aside.
- Bake pound cake for 1 hour 15 minutes for the loaf pans or 1 hour 30 minutes in a bundt pan. A toothpick inserted in the center should come out clean.
- Place cake pans on a wire rack to cool 5 minutes. Use a sharp knife to loosen the cake edges, invert onto the wire rack and flip it over to cool completely.
- Spread icing over the cooled cake and sprinkle with sliced almonds.
Notes
- Storage: Cover cake with plastic wrap and store in the refrigerator 5-6 days.
- Freeze: If you would like to freeze one of the pound cake loaves, do not top with icing. Wrap with 2 layers of plastic wrap and place in a ziploc freezer bag. Freeze up to 3 months.
- Icing: The icing is optional. This spice pound cake is delicious served plain or with sweetened whipped cream or dust the top with powdered sugar if desired.
- Nuts: 1-2 cups chopped pecans or walnuts are also delicious added to the cake batter.
Nutrition
Serving: -2g | Calories: 506kcal | Carbohydrates: 68g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 326mg | Potassium: 138mg | Fiber: 2g | Sugar: 48g | Vitamin A: 743IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 2mg
