CINNAMON SWIRL 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 23
Stir until perfectly smooth. There should be no lumps of confectioner's sugar remaining. Set aside.
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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.
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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.
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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.
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YAY...TIME TO EAT!
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!
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THE RECIPE...
IngredientsDry 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 |
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DirectionsGETTING READY
LET’S GET STARTED
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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.
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.
PRINTABLE VERSION OF THIS RECIPE:
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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.