Imported from Instagram

Brown Sugar Cinnamon Swirl Pound Cake

Name: Brown Sugar Cinnamon Swirl Pound Cake
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 sticks Salted butter (Softened; 2 tablespoons are listed separately for the swirl); 3 cups Granulated sugar; 6 Large eggs (Add gradually, one at a time); 1 tbsp Vanilla bean paste; 0.5 tsp Butter extract; 3.25 cups Cake flour; 1 tsp Baking powder; 0.25 cup Evaporated milk; 0.25 cup Whole milk; 2 tbsp Sour cream; 0.5 cup Dark brown sugar (For the brown sugar cinnamon swirl); 1 tbsp Ground cinnamon (For the swirl); 2 tbsp Salted butter (Melted and cooled; for the swirl); 1 tsp Vanilla extract (For the swirl); 0.25 tsp Nutmeg (For the swirl); Pan grease and flour or cake goop (For thoroughly coating the Bundt pan; source gives no amount)

Recipe by Lenae @lenaessugarden · Instagram

Imported by Blak Rabbit on SeeMeCook

A rich, buttery Bundt pound cake with a dark brown sugar, cinnamon, and nutmeg swirl. The source provides detailed batter instructions but does not include the swirl assembly or baking and cooling steps.

12 servings30 minAmerican

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Ingredients

3 sticks Salted butter (Softened; 2 tablespoons are listed separately for the swirl)
3 cups Granulated sugar
6 Large eggs (Add gradually, one at a time)
1 tbsp Vanilla bean paste
0.5 tsp Butter extract
3.25 cups Cake flour
1 tsp Baking powder
0.25 cup Evaporated milk
0.25 cup Whole milk
2 tbsp Sour cream
0.5 cup Dark brown sugar (For the brown sugar cinnamon swirl)
1 tbsp Ground cinnamon (For the swirl)
2 tbsp Salted butter (Melted and cooled; for the swirl)
1 tsp Vanilla extract (For the swirl)
0.25 tsp Nutmeg (For the swirl)
Pan grease and flour or cake goop (For thoroughly coating the Bundt pan; source gives no amount)

Steps

1
Preheat the oven to 300°F (150°C) on regular bake; do not use convection. Thoroughly grease and flour a 10-inch Bundt pan (or another size) with spray or homemade cake goop, reaching into every crevice.
2
Beat the softened salted butter with a mixer on medium speed for 1–3 minutes, until creamy.
3
Gradually add the granulated sugar and cream for 6 minutes, until smooth, pale, and creamy. Do not overwhip.
4
Add the eggs one at a time, mixing on low speed only until each egg is incorporated before adding the next.
5
Add the vanilla bean paste and butter extract. Mix briefly, about 20–30 seconds.
6
In a separate bowl, whisk together the cake flour and baking powder. The source notes that no extra salt is added because the butter is already salted.
7
In another bowl or cup, whisk the evaporated milk, whole milk, and sour cream until smooth.
8
Alternately add the flour mixture and milk mixture to the butter-sugar-egg mixture, beginning and ending with the flour mixture. Mix on low speed until nearly combined; after the final addition of flour, stop while some flour is still visible and turn off the mixer.
9
Gently fold the batter with a spatula to finish combining it. Do not overmix.
10
Check the batter consistency: it should be thick, creamy, smooth, and scoopable, falling slowly from the spatula rather than pouring loosely.

Notes

The source gives ingredients for the brown sugar cinnamon swirl but does not explain how to prepare or incorporate it. It also omits the cake's baking duration, doneness test, cooling, and release instructions; these have not been inferred.