I need to apologize to Eat Me, Delicious. I am sorry for my tardiness for Taste & Create. I had such a hard time picking something to make from your delicious blog (I enjoyed your blog with all the pictures of your cat. We are big kitty lovers here and yours is adorable). There were so many potential choices that I wanted to make and narrowing down my pick was difficult. I have numerous bookmarked to make in the future. I actually did bake my selection on time but I didn't get around to posting it last week.In the end I chose the Cinnamon Swirl Buttermilk Pound Cake. This is one fantastic recipe. I am a sucker for poundcake. But this specific poundcake is the absolute best I have ever tasted. Seriously. It was that good. It may not look like anything from my picture but we finished every last crumb. Please check out the link above for what the bundt cake should look like. Her cake looks wonderful and beautiful. Mine not so much!
I obviously didn't follow the recipe and tried to remove it from the pan way before it was ready to come out. I had to get my son to T-Ball practice and was rushing around. I tried to get it un-molded almost immediately upon taking it out of the oven. Big mistake. Huge. The cake came apart into numerous pieces. At the end of the day it really didn't matter though. It was so DELICIOUS! The boys loved it and my husband and I couldn't leave it alone. I will be making this one for my dad who is a poundcake hound as well.Here is the recipe:
Cinnamon Swirl Buttermilk Pound Cake
Makes one 10 inch bundt cake, serving 12
Cinnamon Streusel Swir
1/2 cup all purpose flour
1/3 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
pinch of salt
3 tbsp unsalted butter, melted
Buttermilk Pound Cake
2 cups all purpose flour
1/2 cup cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp ground cinnamon
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 tsp vanilla
1 tsp finely grated orange zest
1 cup buttermilk
1. Position a rack in the center of the oven and preheat the oven to 325F. Grease the inside of a 10 inch Bundt pan. Dust the pan with flour.
Make the Cinnamon Swirl:
2. In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt, breaking up any large lumps of brown sugar. Add the melted butter and stir until blended and crumbly. Make the Pound Cake
3. Sift together the flours, baking powder, baking soda, salt, and cinnamon into a medium bowl. Whisk to combine, and set aside.
4. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually add the sugar and beat at medium-high speed until well blended and light, about 4 minutes. At medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract and orange zest. At low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.
5. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.
6. Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes (obviously this is so important!!).
7. Invert the cake onto the rack and cool completely.
1/2 cup all purpose flour
1/3 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
pinch of salt
3 tbsp unsalted butter, melted
Buttermilk Pound Cake
2 cups all purpose flour
1/2 cup cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp ground cinnamon
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 tsp vanilla
1 tsp finely grated orange zest
1 cup buttermilk
1. Position a rack in the center of the oven and preheat the oven to 325F. Grease the inside of a 10 inch Bundt pan. Dust the pan with flour.
Make the Cinnamon Swirl:
2. In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt, breaking up any large lumps of brown sugar. Add the melted butter and stir until blended and crumbly. Make the Pound Cake
3. Sift together the flours, baking powder, baking soda, salt, and cinnamon into a medium bowl. Whisk to combine, and set aside.
4. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually add the sugar and beat at medium-high speed until well blended and light, about 4 minutes. At medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla extract and orange zest. At low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.
5. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.
6. Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes (obviously this is so important!!).
7. Invert the cake onto the rack and cool completely.
