This brown sugar cinnamon pound cake is light and tender. The full recipe will make a 12-cup Bundt cake. If you don't have one, you can bake it in cake pans, loaf pans, or a 10 cup Bundt along with a few cupcakes. Serve it plain, with a dusting of powdered sugar, or make a simple glaze and have fun with sprinkles!
4ozwhipping creamwhipped until thickened and whisk leaves track marks in the cream
Instructions
Preheat the oven to 350F and prepare your Bundt-type pan with pan spray and flour. (Or use a combination of loaf pans, cake pans, etc, if you don't have a 12 cup Bundt pan).
Whisk together the flour, baking powder, baking soda. Set aside.
Cream butter until smooth. Add salt, vanilla, and cinnamon. Since fat carries flavor, this seems like an excellent time to add the flavoring agents.
Add sugars, making sure that your brown sugar is sifted.
Cream on medium-high speed until very light and fluffy, making sure to scrape the sides of the mixing bowl as necessary.
Drizzle the eggs in a bit at a time, beating on medium speed.
These next additions all get mixed in on low speed for 10 seconds each: half the dry ingredients, half the buttermilk, half the remaining dry ingredients, the rest of the buttermilk, the rest of the dry ingredients
Scrape down the sides and bottom of the bowl and then mix on high speed for about 3 seconds. Seriously--no more than that.
Pour in your very softly whipped cream and fold it in by hand.
If using a 12 cup Bundt, pour into your prepared pan and bake in the center of the oven for an hour. Test for doneness and bake another five-ten minutes if necessary. Timing for cake layers will be less, as will cupcakes. If you bake in a loaf pan/s, that will take about an hour as well. Just check for doneness by gently pressing the tops of the cakes. They're done when they spring back. They will be a very deep golden brown, may have some cracks in the top, will be just beginning to pull away from the sides of the pan, and will read about 200F on an instant read thermometer.
Let cool on a rack in the pan for twenty minutes. Turn the cake out on a rack and let it cool completely.
Glaze and decorate as desired, or leave plain.
Video
Notes
How to Do the Creaming Method
Cream butter until smooth.
Add the sugar and cream until light and fluffy.
Add the eggs, one at a time, beating well between each addition. (NOTE: I modify this step by beating my eggs first and then slowly drizzling them in, because I think the batter ends up more billowy and beautiful when done this way)
Add dry ingredients in 3 additions alternately with your wet ingredients, beginning and ending with dry.
(EXTRA STEP for this cake)Gently whip cream and gently but thoroughly fold into the finished batter.
Pan up and bake.
Approximate Baking Times if not using a 12 cup Bundt pan:
the cupcakes took about 25 minutes. Please be sure to sift your brown sugar before using, especially if making cupcakes. Little pellets of rocky brown sugar will sink to the bottom during baking, deflating your cupcakes. No fun.
The 8" cake took about 40 minutes.
The loaf cake took about an hour.
VIDEO
The video shows how I do the modified creaming method with beaten eggs, times two. Once you get the hang of it, you won't even need to read the directions to make your cake.NOTE: The cakes in the video are a vanilla pound cake and a lemon pound cake. You would perform the same steps as I did. After mixing, you'll fold in the thickened whipping cream before panning and baking.