CINNAMON SWIRL POUND CAKE

If you love cinnamon, you’ll love this heavenly, buttery, cinnamon swirl pound cake. This is a beautiful dessert to bring to Easter brunch, Christmas breakfast, or just to have anytime you want something sweet. And bonus: it stays moist for days and is easy to make!
 
​Makes: One 9x5 pound cake

SHOW ME HOW...

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WALK ME THROUGH IT...

STEP 1
To Get Ready: Generously grease and flour (gluten free) a 9x5 loaf pan. Set out butter to soften. Set out eggs to bring to room temperature. Preheat oven to 350 degrees.
STEP 2
Make the cinnamon mix: In small bowl, stir together 3 Tbsp. sugar and 1 Tbsp. plus 1 tsp. cinnamon. Set aside.
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STEP 3
In a medium-sized bowl, add dry ingredients: brown rice flour, tapioca flour, corn starch, salt, baking powder, and xanthan gum. 
STEP 4
Whisk together well. Set aside.
STEP 5
In large mixing bowl, cream together the 2 sticks softened butter and 1 and 1/3 cups granulated sugar. 
STEP 6
Continue until fluffy and light in color. This usually takes 5 or 6 minutes. ​
STEP 7
Butter/sugar mixture will lighten in color as you mix.
STEP 8
​​To the creamed butter, add eggs, one at a time, mixing between each addition just until the yolks blend in.
STEP 9
Add the flour mix into the butter/egg mix 1/3 at a time. Mix between each addition.
STEP 10
Now add in the oil, vanilla, and buttermilk. 
STEP 11
Mix until fluffy again.
STEP 12
Pour 1/3 of batter into pan.
STEP 13
 Smooth with spoon or spatula to level.
STEP 14
Sprinkle ½ of cinnamon filling to cover entire surface.
STEP 15
Pour 1/3 of batter over the cinnamon topping and use a spoon or spatula to smooth and level. 
STEP 16
Sprinkle remaining ½ of cinnamon filling to cover entire surface.
STEP 17
Pour remaining 1/3 of batter over cinnamon topping. Use a spatula or spoon to smooth and level.  
STEP 18
Using a butter knife, swirl the cinnamon throughout the batter. 
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STEP 19
Smooth over the top so that no dry cinnamon is exposed. ​
STEP 20
Draw a line with your knife lengthwise through the batter. This will encourage the cake to crack perfectly…right down the center.
STEP 21
Bake, uncovered, at 350 degrees for 55 minutes (this is not total baking time),  
STEP 22
While poundcake is baking, prepare icing/glaze: In small bowl, stir together 2 Tbsp. softened butter, confectioner’s sugar, vanilla, and milk. 
STEP 23
Stir until perfectly smooth. There should be no lumps of confectioner's sugar remaining. Set aside.
STEP 24
After 55 minutes baking, insert thermometer if you have one. The top of the cake will probably be cracked open by now…this is normal for pound cake and shows that you did a great job! This exposed area may appear slightly moist even when the bread is fully baked. 
STEP 25
Continue to bake for 5-10 minutes more (total baking time 60-65 minutes).
STEP 26
Remove from oven when ​a long pick comes out with only a few moist crumbs (it should not be wet). The internal temperature of the cake should be 195-200 degrees. 
STEP 27
Place on rack to cool, still in pan. Let cool in pan for 20 minutes before removing. Prior to this time your cake will be too delicate and may crack if removed when hot.​ After 20 minutes, run a knife carefully around edges to loosen, then carefully invert pan and remove cake. 
STEP 28
Ice cake while still warm so that some icing will drip down sides. I like to also ice a second time when the cake is a little cooler. ​Allow to cool on wire rack before slicing. If sliced when too warm, cake may crumble a little as it will still be delicate.

YAY...TIME TO EAT!

 Set out on a serving platter that allows room for slices. Do not slice into pound cake until ready to serve (this will keep it moist). After cooling, cover until ready to serve.
If serving immediately to a group, pre-slice many slices for easy self-serving. ​
This gluten free Cinnamon Swirl Poundcake is delicious, moist, and beautiful. I hope you'll give it a try!
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READY TO MAKE SOME POUND CAKE?
Need a great loaf pan? Try the same ceramic one that I'm using in my video! You can shop for pans, serving dishes, gluten free flours, and more at my Amazon shop. Enjoy the recipe!

THE RECIPE...

Ingredients

Dry Ingredients:
1 cup brown rice flour (4.0 oz.)
1/2 cup tapioca flour (2.0 oz.)
1/2 cup cornstarch (2.3 oz.)
1/2 tsp. salt
2 tsp. baking powder
3/4 tsp. xanthan gum
1 and 1/3 cups granulated sugar
 
Wet Ingredients:
2 sticks butter, softened
5 large eggs (room temp.)
3 Tbsp. vegetable oil
2 tsp. vanilla
1/2 cup buttermilk
 
Filling:
3 Tbsp. granulated sugar
1 Tbsp. plus 1 tsp. cinnamon
 
Glaze:
2 Tbsp. butter, softened
3/4 cup confectioner’s sugar
1/2 tsp. vanilla
2 tsp. milk

Directions

GETTING READY
  1. Generously grease and flour (gluten free) a 9x5 loaf pan
  2. Set out butter to soften
  3. Set out eggs to bring to room temperature
  4. Preheat oven to 350 degrees

​LET’S GET STARTED
  1. Make the cinnamon mix: In small bowl, stir together 3 Tbsp. sugar and 1 Tbsp. plus 1 tsp. cinnamon. Set aside.
  2. In a medium-sized bowl, mix together your dry ingredients: brown rice flour, tapioca flour, corn starch, salt, baking powder, and xanthan gum. Whisk together well. Set aside.
  3. In large mixing bowl with electric beater, cream together the 2 sticks of softened butter and 1 and 1/3 cups granulated sugar. Continue beating until fluffy and light in color. This usually takes 5-6 minutes.
  4. To the creamed butter, add eggs, one at a time, mixing after each addition just until the yolks blend in.
  5. Add the flour mix into the butter/egg mix 1/3 at a time. Mix between each addition.
  6. Now add in the oil, vanilla, and buttermilk. Mix until fluffy again.
  7. Pour 1/3 of batter into pan and smooth with spoon or spatula to level. Sprinkle ½ of cinnamon filling to cover entire surface.
  8. Pour 1/3 of batter (half of what’s remaining) over the cinnamon topping and use a spoon or spatula to smooth and level. Sprinkle remaining ½ of cinnamon filling to cover entire surface.
  9. Pour remaining batter over cinnamon topping. Use a spatula or spoon to smooth and level. 
  10. Using a butter knife, swirl the cinnamon throughout the batter. Smooth over the top so that no dry cinnamon is exposed. Draw a line with your knife lengthwise through the batter. This will encourage the cake to crack perfectly…right down the center.
  11. Bake, uncovered, at 350 degrees, and set timer for 55 minutes (this is not the total baking time).
  12. While pound cake is baking, prepare icing/glaze: In small bowl, stir together 2 Tbsp. softened butter, confectioner’s sugar, vanilla, and milk. Continue stirring until completely smooth. Set aside.
  13. After 55 minutes baking, insert thermometer if you have one. The top of the cake will probably be cracked open by now…this is normal for pound cake and shows that you did a great job! This exposed area may appear slightly moist even when the cake is fully baked. 
  14. Continue to bake for 5-10 minutes more, or until a long pick comes out with only a few moist crumbs (it should not be wet). The internal temperature of the cake should be 195-200 degrees. Total baking time is 60-65 minutes.
  15. When the cake is done, remove from oven and place on rack to cool, still in pan.
  16. Let cool in pan for 20 minutes before removing. Prior to this time your cake will be too delicate and may crack if removed when hot.
  17. After 20 minutes, run a knife carefully around edges to loosen, then carefully invert pan and remove cake. Allow to cool on wire rack before slicing. If sliced when too warm, cake may crumble a little as it will still be delicate.
  18. Ice cake while still warm so that some icing will drip down sides. I like to also ice a second time when the cake is a little cooler. (double the yumm!)
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)
Tip: If you prefer a crunchy top to your cake, you can save aside some of the cinnamon filling to sprinkle on top before baking, but don’t smooth it over with batter.
Tip: Adjust the glaze to your liking by thinning it with a tiny bit more milk, or thickening it with a little more confectioner’s sugar.
​

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·*** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL*** THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE. PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOU PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.*** THANK YOU.