Cinnamon Pound Cake

Cinnamon Pound Cake

Angela has class on Tuesday nights which means I’m home alone (although I don’t have to fight a couple of bungling burglars with improvised comedic devices). My dinner on those nights is usually something Angela doesn’t like but I was feeling a bit lazy last night so just made a sandwich. I did, however, decide to make a surprise for her when she came home.

This recipe has been sitting on our refrigerator door for about 6 months now. We originally picked it up at Penzeys Spices on our first visit to their retail store. I made it last night because I wanted something for breakfast the next day and the recipe card proclaims “This cake is wonderful for dessert but even better for breakfast.” Cake for breakfast? How could I not be all over that? (Of course, I’ve never had cake for breakfast before; never).

In regards to Penzeys, on that first visit I decided to buy cinnamon sticks because freshly grated cinnamon has to make food better, doesn’t it? I’m really not sure if food is better with freshly grated cinnamon, but I do know that it’s a pain to grate a full tablespoon of cinnamon. Here I was looking for any easy surprise to bake for my wife and instead I spend 15 minutes microplaning a cinnamon stick. Of course I decided to do this after I started mixing the cake ingredients. Mis-en-what?

I found some of the typesetting of this recipe to be a bit odd. In the ingredients list, the word cups was capitalized for no particular reason. Also, PURE VANILLA EXTRACT, CINNAMON SUGAR, and CINNAMON were in all-caps. I’m assuming it’s because Penzeys sells products by those names but why not do what every other brand does and specify your brand there (are they fooling anyone?). The way it looks, they’re just yelling at me (that better be PURE VANILLA EXTRACT or else!). My final comment would be that it listed 3 teaspoons of baking powder instead of 1 tablespoon. I have no idea what the purpose of that would be (do many people have tablespoon measuring spoons that don’t fit into their baking powder jar? my oversized plastic ones do).

Cinnamon Pound Cake
Adapted from Penzeys One, volume 1 issue 3, originally by Scott and Jackie Nelson

1 cup butter, softened
2 cups sugar
4 eggs
1/2 tsp vanilla extract
3 cups flour
1 tbsp baking powder
1 cup milk
5 tbsp cinnamon sugar (or 1 tbsp cinnamon mixed with 4 tbsp sugar)

  1. Preheat oven to 300° F.
  2. Grease a loaf pan (the recipe wants you to use a tube pan which I’ve never heard of; it fits perfectly in a loaf pan plus that’s the shape every pound cake I’ve ever seen has been).
  3. Cream the butter.
  4. Add the eggs, sugar, and vanilla extract. Mix well.
  5. In a separate bowl, combine the flour and baking powder (the recipe specifies sifting but I cheated and just mixed them).
  6. Add half the flour to the butter mixture. Mix to combine.
  7. Add the milk to the butter mixture. Mix to combine.
  8. Add the remaining flour to the butter mixture. Mix to combine.
  9. Sprinkle 1/3 of the cinnamon sugar on the bottom of the loaf pan.
  10. Add half of the batter to the loaf pan (really try for half; I failed and it was much closer to 3/4 than half but it still tasted good).
  11. Sprinkle 1/3 of the cinnamon sugar on top of the batter in the loaf pan.
  12. Add the remaining batter to the loaf pan.
  13. Sprinkle the remaining cinnamon sugar on the top of the batter.
  14. Bake for 1 hour and 15 minutes.

Servers 25 to 30 (or just 2, if you’re us)


4 Responses to “Cinnamon Pound Cake”

  1. 1 Ethel October 26, 2008 at 11:06 am

    I Googled for a recipe on Cinnamon Swirl Pound Cake. After looking over several pages worth, I came across yours and it was perfect for what I wanted. Today is Sunday. It is NFL Day and I am due over at my Ex’s by 1 PM. I wanted to make something that would go with the fresh strawberries and wine I am taking.

    The batter was too much for my loaf pan so I had to use the Bundt. I also added chopped pecans and nutmeg to the cinnamon sugar. It is in the oven right now so I will have to post again to comment on the little experiment.

    I love your post. Your writing style is nice and also cool. In our group, all the guys can (and do) cook, except for Carl. During football, basketball season and for special sports event, they really lay out great spreads. Us women contribute but don’t have to. My specialties are breads and desserts.

    Just thought I would drop you a line to say thank you for the recipe.

  2. 2 Stacey February 20, 2010 at 9:29 am


    I just wanted to tell you what a wonderful recipe this is! I have made it my go-to recipe for cinnamon pound cake and we are a family of die hard cinnamon pound cake fans, so that’s a huge compliment!

    As the baker above had mentioned, I too use a bunt pan because it yields so much batter (which is a good thing!) that I was afraid to put it in anything smaller. Also, the first time I did it, I layered the cinnamon sugar in but I’m a little cock-eyed so I just mixed the cinnamon in the batter (I used a bit more because we like it bold!) and omitted the extra sugar now.

    Thanks again for sharing this! The other great thing about it is that you usually have all these ingredients on hand so it’s easy to put together if you need something last minute!

    Happy Baking!


    • 3 Matt February 22, 2010 at 12:48 pm

      I’m glad you like the recipe. I have the problem that I tend to forget about this recipe but every once in a while something (like your comment) will remind me of it. Then I have to make it for breakfast.

  3. 4 Wilfred February 26, 2013 at 5:30 am

    Magnificent site. Plenty of useful info here. I am sending it
    to several buddies ans additionally sharing in delicious.
    And obviously, thanks for your sweat!

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