CINNAMON SWIRL BUTTERMILK POUND CAKE

Cinnamon Swirl Buttermilk Pound Cake image

Provided by ratherbeswimmin

Categories Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 18

1/2 cup all-purpose flour (2.1 oz.)
1/3 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1 pinch salt
3 tablespoons unsalted butter, melted
2 cups all-purpose flour (8.5 oz.)
1/2 cup cake flour (2 oz.)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cardamom
1 cup unsalted butter, softened
2 cups sugar (14 oz.)
3 large eggs
2 teaspoons vanilla extract
1 teaspoon finely grated orange zest
1 cup buttermilk
powdered sugar, for dusting

Steps:

Position oven rack in the center of oven; preheat oven to 325°; grease the inside of a 10-inch bundt pan; dust the pan with flour.
To make the cinnamon swirl: in a small bowl, whisk the flour, brown sugar, cinnamon, and salt together; break up any large clumps of brown sugar.
Add in melted butter and stir until blended and crumbly.
To make the pound cake: sift together the flours, baking powder, baking soda, salt, and cardamom into a bowl; whisk to combine; set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed until very creamy, about 2 minutes.
Gradually add in the sugar; beat at med-high speed until well blended and light, about 4 minutes.
On medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Beat in the vanilla extract and orange zest.
On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.
Scrape half 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.
Bake the cake for 65-75 minutes, until a cake tester comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes.
Invert cake onto the rack, turn cake right side up, and cool completely.
Dust cake lightly with powdered sugar just before serving.