It must suck to start school in early August when the weather is still so nice and everyone is still in summer mode. Growing up in NY, Labor Day signified the end of the summer and the start of school. Even though I’ve been in California for more than a decade, it still is mind-boggling to me that school starts in August. My feed has been filled with “first day of school” stuff. I especially love how the cinnamon swirls separate pieces of cake, just like they do for cinnamon rolls, so you can actually pull this apart and eat it with your hands if you wanted to. I’m pretty excited with how this mug cake turned out. Its cinnamon roll meets cake in an easy mug cake form. Defrosting pound cake at room temperature could take up to 3 or 4 hours.This single serving microwave cinnamon roll mug cake has cinnamon swirls mixed throughout a fluffy cinnamon flavored cake. When you’re ready to eat your frozen pound cake, you can remove it from the freezer the night before and allow it to defrost at room temperature. Next, store the entire loaf or slices inside the freezer where they won’t be crushed by other heavy foods. Then, wrap it tightly in plastic wrap, use a food storage system, freezer-safe container, or zippered bag to prevent freezer burn. If you want to freeze your loaf, allow it to cool for at least 90 minutes. This cinnamon pound cake can be stored in the freezer for up to 3 months. Covered, this will last for up to 4 days for best taste. If you do not allow it to cool fully it will sweat and lose its nice texture. This will take a good hour since it retains heat well. Storing Pound CakeĪllow the Cinnamon and Sugar Pound Cake loaf to fully cool to room temperature. When the loaf is baked, cool it for 15 minutes, remove the parchment from the pan, and cool it for an additional 30 minutes before slicing. A toothpick inserted into the center of the loaf should come out clean once ready. The top of the loaf will be raised, slightly golden brown, and firm to the touch. Top the pound cake batter with the cinnamon and sugar topping. Pour the remaining batter, and add the remaining swirl mixture. Pour half the pound cake batter into the parchment-lined loaf pan.Īdd half the swirl mixture and use a toothpick or knife to swirl. In a small bowl, whisk the cinnamon and sugar swirl filling. Slowly add in the milk and once the batter comes together, scrape the sides down, and give it a final mix. Whisk the flour, salt, and baking powder, and gradually add that in. Blend until fluffy about 4 minutes on medium speedīeat in the eggs, and vanilla extract. Pour the sugar into the mixer bowl and add the stick of butter. Add the paddle attachment to your stand mixer. and gather your ingredients and supplies. Light brown sugar – Helps sweeten the cinnamon and sugar swirl and is also needed for the sweetness of the top layer of this cake.Cinnamon– Add flavor for the cinnamon sugar swirl as well as a nice crunch to the top layer of this pound cake.Milk – Whole milk (or 2% adds moisture to the loaf and makes the dough pourable.Salt – Always used in baking, this enhances the flavors.Baking powder – We help the load to rise.Flour – All-purpose flour will make up the structure of this loaf.The better quality you use, the more tastier your loaf will be. Vanilla Extract – Provides the classic vanilla flavor you’d expect from a pound cake.Eggs – The large variety works well to bind and add structure (along with the flour) to the loaf.Butter – Unsalted butter helps to add that classic buttery taste and moisture.Sugar – Granulated, white sugar will help to sweeten this loaf.It is one of the best pantry staple baked goods that features common ingredients you’re likely to have on hand. With just a few simple ingredients, you can have this cake ready in no time. This cake tastes very similar to a coffee cake and pairs nicely with hot coffee or tea.īake up some deliciousness with this Cinnamon and Sugar Pound Cake Recipe! This cake is perfect for a special occasion or just to enjoy a sweet treat. Our classic pound cake recipe is enhanced with a tasty cinnamon and sugar swirl throughout.
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