Cinnamon Pound Cake

Brown Sugar Cinnamon Pound Cake is full of warm spices with the classic dense texture of pound cake. A delicious loaf cake or bundt cake for any occasion.

Million Dollar Pound Cake is my go-to dessert when I need something made ahead or a delicious cake to bring to someone. I wanted to come up with a brown sugar and spice version and adapted this recipe using this Brown Sugar Pound Cake from Grandbaby Cakes.

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Ingredients Needed for Brown Sugar Cinnamon Pound Cake Recipe

• All Purpose Flour
• Salt
• Ground Cinnamon
• Ground Nutmeg
• Ground Ginger
• Butter
• Brown Sugar
• Granulated Sugar
• Eggs
• Sour Cream
• Vanilla Extract

Optional Icing

• Powdered Sugar
• Butter
• Apple Cider (NOT VINEGAR) or Milk
• Sliced Almonds, toasted

How to Make Brown Sugar Pound Cake

1. Add flour, cinnamon, nutmeg and ginger to a bowl and whisk together. Set aside.
2. Add softened butter to a mixer bowl with brown sugar and granulated sugar. Mix for 2 minutes at medium-high speed.
3. Add eggs, one at a time, mixing until each egg is combined.
4. Next, add the sour cream and vanilla, mixing until incorporated.

5. Add 1/3 of flour mixture to the batter, mixing at low speed until combined, slowly add the remaining flour, mixing until well combined.
6. Butter and flour 2 loaf pans (9 x 5 inch) or 1 bundt pan (12 cup).
7. Fill each loaf pan 3/4 full with batter or fill the bundt pan. Place the cake pans into a preheated oven.

8. While the cake bakes, prepare the icing. In a medium-size bowl, combine powdered sugar, apple cider and cinnamon until smooth. Cover and set aside.

9. Bake pound cake for 1 hour 15 minutes for the loaf pans or 1 hour 30 minutes in a bundt pan. A toothpick inserted in the center should come out clean.
10. Place cake pans on a wire rack to cool 5 minutes. Use a sharp knife to loosen the cake edges, invert onto the wire rack and flip it over to cool completely.
11. Spread icing over the cooled cake and sprinkle with sliced almonds.

Recipe Notes

• Storage: Cover cake with plastic wrap and store in the refrigerator 5-6 days.
• Freeze: If you would like to freeze one of the pound cake loaves, do not top with icing. Wrap with 2 layers of plastic wrap and place in a ziploc freezer bag. Freeze up to 3 months.
• Icing: The icing is optional. This spice pound cake is delicious served plain or with sweetened whipped cream or dust the top with powdered sugar if desired.
• Nuts: Chopped pecans or walnuts are also delicious added to the cake batter.

More Delicious Pound Cake Recipes to Try

• Pecan Pound Cake
• Cream Cheese Pound Cake
• Brown Butter Pound Cake
• Amaretto Pound Cake

Add this Cinnamon Pound Cake recipe to your fall baking list for an easy dessert that makes a thoughtful gift or great addition to any holiday desserts table.

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Cinnamon Pound Cake

Brown Sugar Cinnamon Pound Cake is full of warm spices with the classic dense texture of pound cake. A delicious loaf cake or bundt cake for any occasion.

Prep Time15 minutes mins

Cook Time1 hour hr 15 minutes mins

Course: Cakes

Keyword: brown sugar pound cake, spiced pound cake

Servings: 16

Calories: 506kcal

Author: Milisa

Ingredients

• 3 cups all purpose flour plus more to flour the pan
• 2 tablespoons ground cinnamon
• 1 tablespoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 1/2 cups butter softened, plus more to butter the pan
• 2 cups brown sugar
• 1 cup granulated sugar
• 5 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract

Apple Cider Icing

• 1/4 cup apple cider (NOT VINEGAR) or substitute milk
• 1 cup powdered sugar
• 2 tablespoons butter melted
• 1/2 cup sliced almonds toasted

Instructions

• Preheat oven to 350°
• Add flour, cinnamon, nutmeg and ginger to a bowl and whisk together. Set aside.
• Add softened butter to a mixer bowl with brown sugar and granulated sugar. Mix for 2 minutes at medium-high speed.
• Add eggs, one at a time, mixing until each egg is combined.
• Next, add the sour cream and vanilla, mixing until incorporated.
• Add 1/3 of flour mixture to the batter, mixing at low speed until combined, slowly add the remaining flour, mixing until well combined.Butter and flour 2 loaf pans (9 x 5 inch) or 1 bundt pan (12 cup).
• Fill each loaf pan 3/4 full with batter or fill the bundt pan. Place the cake pans into a preheated oven.
• While the cake bakes, prepare the icing. In a medium-size bowl, combine powdered sugar, apple cider and cinnamon until smooth. Cover and set aside.
• Bake pound cake for 1 hour 15 minutes for the loaf pans or 1 hour 30 minutes in a bundt pan. A toothpick inserted in the center should come out clean.
• Place cake pans on a wire rack to cool 5 minutes. Use a sharp knife to loosen the cake edges, invert onto the wire rack and flip it over to cool completely.
• Spread icing over the cooled cake and sprinkle with sliced almonds.

Notes

• Storage: Cover cake with plastic wrap and store in the refrigerator 5-6 days.
• Freeze: If you would like to freeze one of the pound cake loaves, do not top with icing. Wrap with 2 layers of plastic wrap and place in a ziploc freezer bag. Freeze up to 3 months.
• Icing: The icing is optional. This spice pound cake is delicious served plain or with sweetened whipped cream or dust the top with powdered sugar if desired.
• Nuts: 1-2 cups chopped pecans or walnuts are also delicious added to the cake batter.

Nutrition

Serving: -2g | Calories: 506kcal | Carbohydrates: 68g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 326mg | Potassium: 138mg | Fiber: 2g | Sugar: 48g | Vitamin A: 743IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 2mg