cinnamon twist pound cake
This recipe reminds me a bit of the old spice bundt cake mix from the 70's and 80's, but with the pound cake texture.
No Image
prep time
30 Min
cook time
1 Hr
method
Bake
yield
1 10" cake
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 3 large eggs
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
- 2 teaspoons ground cinnamon
- 1 tablespoon brown sugar plus
- 1 teaspoon brown sugar
- 1/2 cup powdered sugar, sifted
- 1 tablespoon lemon juice
- 1/4 cup pecans, chopped
How To Make cinnamon twist pound cake
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Step 1Beat butter at medium speed until soft and creamy, about 2 minutes. Gradually add 2 cups sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until the yellow disappears.
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Step 2Combine the flour, baking powder, and salt. Add to the creamed butter mixture alternately with the water, beginning and ending with the flour mixture. Mix at low speed just until blended. Stir in the vanilla.
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Step 3Pour half of the batter into a greased and floured 12-cup Bundt pan. Combine 1/2 cup pecans, cinnamon, and brown sugar. Sprinkle over the batter. Top with the remaining half of the batter.
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Step 4Bake at 325 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and let it cool completely on a wire rack.
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Step 5Combine the powdered sugar and the lemon juice. Drizzle over the cake. Sprinkle with 1/4 cup pecans.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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