Brown Butter Cinnamon Swirl Pound Cake
Brown Butter Cinnamon Swirl Pound Cake: Tender, brown butter pound cake with layers of cinnamon, drenched in a buttermilk glaze and topped with pecans. This pound cake truly is a cinnamon lovers dream dessert . Perfect with your morning coffee and elegant enough for a dessert table. This recipe makes two loaves, so keep one and gift the other to a friend.

Buttermilk vs Whole Milk

How to Make Brown Butter

- In a small saucepan bring the butter to a boil on medium high, constantly stirring (about 5 to 6 minutes).
- Once butter starts to foam you know you’re close (like 30 seconds close).
- Use the spoon to pull away the top coat (foam) of the butter; when you can see that the butter has reached a caramel color it is done!
- Pour into a jar; cool on the counter.
- Place a lid on and store in the refrigerator.
Best Ingredients to Use and Why

- Flour: All-purpose flour is the base of this quick bread recipe.
- Baking Powder and Salt: Flavor and rise.
- Buttermilk: To add not only flavor but to help create a moist cake.
- Vanilla Extract: Add add an unbeatable flavor
- Brown Butter:
- Sugar: Add a sweetness to the bread and glaze
- Eggs: Binds everything together
HOW TO FREEZE THE BROWN BUTTER CINNAMON SWIRL POUND CAKE

- Bake the pound cake and let cool completely.
- DO NOT ADD GLAZE BEFORE FREEZING.
- Wrap cooled cake in plastic wrap and then again in foil.
- Write the type of cake and date or use by date on the foil. For the best taste and texture, don’t freeze for longer than 3 months.
- TO THAW:
- Transfer the frozen cake to the refrigerator one day before serving. In a pinch you can thaw at room temperature for several hours, but it’s better to thaw at a slower rate in the refrigerator.
- Don’t unwrap before thawing.
- One the cake is thawed, it can be glazed.
- REMEMBER DOUBLE LAYER= MAXIMUM FRESHNESS AND NO FREEZER BURN.
MORE POUND CAKE RECIPES


Brown Butter Cinnamon Swirl Pound Cake
Yield:
Makes TWO 9x4 inch Cakes
The nutty flavor of brown butter, a tender pound cake and swirls of cinnamon. Equals the perfect Fall Dessert!
Ingredients
For the Brown Butter:
- 1¼ cups unsalted butter
For the Batter:
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- 1¼ cups buttermilk
- 2 tablespoons vanilla extract
- 1 cup Brown Butter
- 2 cups granulated sugar
- 4 large eggs
For the Cinnamon Swirl:
- 2 tablespoons ground cinnamon
- ¼ cup granulated sugar
- ½ teaspoon salt
For the Buttermilk Glaze:
- 1½ cups powdered sugar
- ¼ cup buttermilk
- ½ teaspoon vanilla extract
For the Topping:
- 2/3 cup pecans, chopped (1/3 cup per cake)
Instructions
For the Brown Butter:
- In a small saucepan bring the butter to a boil on medium high, constantly stirring (about 5-6 minutes).
- Once the butter starts to foam you know you're close (like 30 seconds close).
- Use the spoon to pull away the top coat (foam) of the butter; when you can see that the butter has reached a caramel color it is done.
- Pour into a jar; cool on the counter.
For the Cake Batter:
- Preheat oven to 350°.
- Spray TWO 9x4 inch loaf pans with non stick cooking spray, line with parchment paper and spray again.
- In a small bowl whisk together the buttermilk and vanilla; set aside.
- In a medium bowl whisk together the flour, baking powder cinnamon and salt; set aside.
- in a large bowl beat brown butter, sugar on medium high speed until fluffy (about 3 minutes).
- Add eggs, one at a time beating well after each addition.
- Gradually add flour mixture to the brown butter mixture alternately with buttermilk mixture.
- Spoon a thin layer of batter into prepared pans; sprinkle 1 tablespoon PER CAKE of the cinnamon mixture covering the entire surface of batter.
- Repeat the process TWO MORE TIMES, ending with batter as the top layer.
- Pull a wooden skewer through batter in a swirling pattern.
- Tap pans on countertop to release any air bubbles.
- Bake 55 minutes or until wood pick inserted into the center comes out clean.
- Let cool in the pans 10 minutes, remove from pans and cool completely on a wire rack.
- Spoon buttermilk glaze over cakes, garnish with pecans.
For the Filling:
- Whisk together the sugar cinnamon and salt.
For the Glaze:
- In a small bowl, whisk together the powdered sugar, buttermilk and vanilla extract.
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