cinnamon twist pound cake
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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.
yield
1 10" cake
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For cinnamon twist pound cake
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1 cbutter, softened
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2 csugar
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3 lgeggs
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2 1/2 call purpose flour
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1/2 tspbaking powder
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1/2 tspsalt
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1/2 cwater
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1 tspvanilla extract
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1/2 cpecans, chopped
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2 tspground cinnamon
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1 Tbspbrown sugar plus
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1 tspbrown sugar
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1/2 cpowdered sugar, sifted
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1 Tbsplemon juice
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1/4 cpecans, chopped
How To Make cinnamon twist pound cake
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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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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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