Thursday, January 29, 2015

Cinnamon Swirl Pound Cake

 
Take it from me, when it's cold outside with a chance of snow (or blizzard) you want something warm to eat.  And what's warmer than cinnamon?  Just saying the word warms me right up.  Now say 'cinnamon swirl pound cake' and you can almost take off that extra sweater.

Yes, nothing says stuck-inside-all-day-worrying-about-the-snowaggedon like baking a cinnamon swirl pound cake and then eating most of it.  But after that third piece I could've sworn I smelled daffodils.  It made me so happy.  It's not like this pound cake wasn't good all by itself, but the snow terrors (it's a thing, look it up) demanded something extra special.  

I offer this to you in case you too may be in the path of the next named storm to descend from the heavens.  (Why do they name them?  It gives them too much personality.)  Just know I'll be sweating it out with you!
 
cinnamon swirl pound cake
 
1/2 cup butter, at room temperature (plus some for the pan)
1/4 cup oil
2 cups white sugar
6 eggs
3 cups unbleached flour (plus some for the pan)
1 tablespoon baking powder
1/4 teaspoon salt
1/2 milk
1 teaspoon vanilla extract

filling
1/2 cup brown sugar
2 tablespoons raw cane sugar
1 tablespoon cinnamon 

icing
1/4 cup butter
2 cups confectioners' sugar
1 teaspoon vanilla
 

Make the filling by combing brown sugar, raw cane sugar and cinnamon until thoroughly mixed, set aside. 

Preheat oven to 350 degrees.  Butter and flour a 10" tube pan.  Cream butter, oil and sugar in stand mixer fitted with a whip attachment, scraping down the sides of the bowl as needed.  Add eggs two at a time beating well after each addition.

Whisk together flour, baking powder and salt.  Add vanilla extract to milk.  Add 1/3 of flour to egg mixture, then half of the milk.  Beat well and scrap the bowl.  Repeat with the rest of the ingredients, ending with flour.

Beat the batter on medium for 3 to 5 minutes.  Pour half of the batter into prepared pan, sprinkle filling over top then cover with the rest of the batter.  With a knife or decorating spatula swirl the batter to distribute the filling.  Bake for 50 minutes or until a cake tester inserted into the center of the cake comes out clean.  Cool for 10 or 15 minutes before turning out from cake pan. 

For the icing, in a small pot melt butter.  Remove from heat and whisk in confectioners' sugar until smooth.  Add vanilla.  Pour over cooled cake.







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