Cinnamon Pound Cake with Maple Espresso Glaze
This simple cinnamon pound cake has a cinnamon swirl and a maple espresso glaze! This is the coziest pound cake!
Servings: 12 slices
Calories: 375kcal
Equipment
- 8.5"x 4.5" loaf pan
Ingredients
Cinnamon Pound Cake
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 2 cups all purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- ¼ cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 ½ tablespoons ground cinnamon
- 1 tablespoon light brown sugar
Maple Espresso Glaze
- ½ tablespoon freshly brewed coffee
- drop maple extract optional
- 1 tablespoon maple syrup
- ½ cup confectioner's sugar sifted
- pinch kosher salt
- 2-3 tablespoons heavy cream
Instructions
- Preheat your oven to 325°F/170°C. Grease and line a 8.5x4.5" loaf pan.
- Melt your butter in a microwave or in a small saucepan. Once melted, set aside.1 cup unsalted butter
- In a food processor, blend together the sugar, sour cream, eggs, and vanilla until blended. Pour in the warm melted butter.1 ½ cups granulated sugar, 3 large eggs, ¼ cup sour cream, 1 teaspoon vanilla extract, 1 cup unsalted butter
- In a large bowl, whisk the flour with the salt and baking powder.2 cups all purpose flour, 1 teaspoon kosher salt, ¾ teaspoon baking powder
- Pour the wet ingredients into the dry ingredients and fold everything together with a rubber spatula. Fold until there are no more streaks of flour.
- Scoop out 3 tablespoons of batter into a small bowl. Add the cinnamon and light brown sugar and mix until smooth.1 ½ tablespoons ground cinnamon, 1 tablespoon light brown sugar
- Pour roughly half of the batter into your prepared pan. Spoon the cinnamon filling on top. Pour the remaining pound cake batter on top. Use a toothpick or a butter knife to gently swirl a figure-8 (you don't want to over swirl it!)
- To get a crack down the middle of the loaf, pipe softened butter down the middle. I do this by putting some softened butter into a ziploc bag and snipping one corner. This is totally optional!
- Bake for 65-80 minutes, a tester should come out clean. If the loaf cake becomes too brown on top, tent with foil.
- Take out of the oven and let cool in the pan for 30 minutes, then remove from the pan and let cool completely on a wire rack.
Glaze
- In a bowl or jug, whisk together all of the glaze ingredients. It should be very thick. If too thick, add more heavy cream. If too thin, add more confectioners' sugar!
- Pour the glaze over the cooled loaf cake. Enjoy!
Video
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal Kosher Salt and not Morton Salt. Morton salt is far too salty for this!
Storage: the loaf cake lasts up to 4 days at room temperature, keep it well wrapped.
Freezing: slice up your loaf and wrap in plastic wrap. Freeze for up to 2 months. To defrost, take it out of the freezer the night before and let it thaw in the fridge overnight.
This recipe method is based from Alice Medrich's food processor pound cake.
Nutrition
Calories: 375kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 244mg | Potassium: 63mg | Fiber: 1g | Sugar: 32g | Vitamin A: 610IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg
