This month, the Cake Slice Bakers and I made a Cinnamon Swirl Buttermilk Pound Cake. I love cinnamon, I love pound cake, and I love streusel, so this cake already seemed like a winner in my book.
Tish Boyle, the author, describes this cake as being a “sure-fire bake sale hit” and I think it definitely is. The cake has a really tender crumb and it stays moist for days! Only after about a week after baking did the corners of this cake start to get a little stale.
I made a few changes, but nothing drastic. Instead of making it in a regular Bundt pan (I have one, but it’s Christmas themed), I halved the recipe and used a 9x5 inch loaf pan. I also omitted the orange zest, but after reading some of my fellow baker’s comments about the sweet orange note in the background, I wish I hadn’t. Next time I make this cake I will make sure to add the orange zest.
To check out how the other bakers did, click here.
Cinnamon Streusel Buttermilk Pound Cake
Makes one 9x5 inch loaf
Cinnamon Streusel Ingredients
¼ cup unbleached all-purpose flour
2 ½ tbsp. brown sugar
1/8 tsp. ground cinnamon
1 tbsp unsalted butter, melted
Pound Cake Ingredients
1 ¼ cup unbleached all-purpose flour
½ tsp. baking powder
1/8 tsp. baking soda
¼ tsp. salt
Pinch of cardamom
7 tbsp. unsalted butter, room temperature
1 cup sugar
1 egg yolk
1 tsp. vanilla extract
½ cup buttermilk
Preheat the oven to 325 F. Grease a 9x5 inch loaf pan with non-stick spray.
In a small bowl, combine all of the ingredients for the streusel. Stir until blended and crumbly. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter until very creamy, about 2 minutes. Slowly add in the sugar and beat on medium-high speed for about 4 minutes or until light and fluffy. Reduced the speed to medium and beat in the egg and egg yolk. You may need to scrape down the sides of the bowl now. Beat in the vanilla extract. Turn the speed down to low and gradually add in 1/3 of the flour mixture. Pour in half of the buttermilk. Add in another 1/3 of the flour mixture followed by the rest of the buttermilk. Beat in the last of the flour mixture. Scrape down the sides of the bowl and beat the batter on medium for about 30 seconds.
Scrape half of the batter into the loaf pan and sprinkle on half of the streusel mixture (or you can sprinkle it all on and leave none for the top). Cover the streusel with the remaining batter. If you chose to have the streusel on top, sprinkle the rest on right now. Place the pan in the oven and bake for about 28-32 minutes or until a toothpick inserted in the middle comes out relatively clean. Cook the cake in the pan on a wire rack for about 10-15 minutes before removing from the pan.
Invert the cake onto a wire rack and then revert it onto its final resting plate.