Best Cinnamon And Sugar Pound Cake Recipes

Cinnamon Sugar Pound Cake Bites image

Provided by Jennifer McHenry

Categories cakes

Time 15m

Number Of Ingredients 4

1/3 cup granulated sugar
1 & 1/2 to 2 teaspoons ground cinnamon
2 tablespoons unsalted butter
1 standard loaf-size pound cake, cut into 1-inch cubes*

Steps:

Place a sheet of waxed paper near your stovetop.
Combine the sugar and cinnamon in a bowl. Place near the waxed paper.
Melt the butter in a large skillet over medium heat.
Add several pieces of pound cake. Turn each piece over when the undersides are lightly toasted and continue toasting.
Once the batch of cake pieces are toasted, transfer them to the bowl of cinnamon sugar. Shake to cover and then transfer to the waxed paper.
Repeat steps 4 & 5 with the remaining cake pieces.
Serve warm or at room temperature.

Cinnamon Sugar Pound Cake image

Provided by Damaris Phillips

Categories dessert

Time 35m

Yield 12 to 14 servings

Number Of Ingredients 8

Nonstick spray
1 pound (4 sticks) unsalted butter, at room temperature
1 pound granulated sugar
1 pound eggs, at room temperature
1 pound all-purpose flour, plus for the pan
2 cups confectioners' sugar
1 1/2 teaspoons cinnamon
2 to 3 tablespoons milk

Steps:

For the cake: Preheat the oven to 300 degrees F. Spray a 12-cup Bundt pan with nonstick spray and dust with flour.
In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-low until thick and fluffy, about 4 minutes. Add the eggs one at a time, scraping down the sides of the bowl between additions to ensure everything is homogenous. Slowly beat in the flour just until combined (the batter will be very thick).
Scrape the batter into the prepared Bundt pan. Bake until a toothpick inserted into the center of the cake comes out clean and the top is golden, 60 to 75 minutes. Cool in the pan on a rack for 20 minutes to allow the sides to release, then invert the cake onto the rack to cool completely.
For the glaze: Whisk the confectioners' sugar and cinnamon in a bowl. Add 2 tablespoons milk and whisk well. If the glaze drips off a spoon fluidly but slowly, it's done; if not, add more milk, a teaspoon or so at a time, until it does.
Drizzle the glaze over the top of the cake, letting it run down the sides. Serve.

Cinnamon and Sugar Pound Cake image

Provided by Tammy Hall

Categories Cakes

Time 1h20m

Number Of Ingredients 6

Steps:

1. Follow the directions on the back of the cake box (eggs, oil, water). Add 1 cup of dark brown sugar and tbsp of cinnamon and sugar. Mix ingredients together until well blended. Place mixture into a well greased bundt pan. Bake for 1 hour.
2. Once cake is completely cooled, remove from bundt pan. Sprinkle cup of powdered sugar on top of cake.

Cinnamon Pound Cake image

Provided by Chef Viola MacIsaac

Categories Dessert

Time 1h25m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 14

3/4 cup unsalted butter, room temperature
1 cup sugar
1 1/2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, room temperature
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 teaspoon fine salt
1/2 cup full-fat sour cream
2 tablespoons light brown sugar, packed
1 1/2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 1/2 tablespoons unsalted butter, melted

Steps:

Cake.
Preheat oven to 325 °F. Grease an 8 ½ by 4 ½ inch loaf pan and dust lightly with flour, tapping out excess.
Beat butter and sugar until light and fluffy. Beat in vanilla and lemon zest and add eggs one at a time, beating well after each addition. In a separate bowl, sift flour, cinnamon, baking soda and salt. Add half of the flour to the butter mixture, blending gently to incorporate. Stir in sour cream, then blend in remaining flour. Scrape batter into prepared pan.
Topping.
For topping, combine all ingredients to blend and sprinkle on top of cake. Bake for 55 to 65 minutes, until a tester inserted of the canter of the cake comes out clean. Allow to cool for 20 minutes before turning out to cool completely.