Updated: Nov 16
It may take a little patience, but this pound cake is worth every second! For tips and to bake-along live, just follow along with the video.
Prep: 20 minutes
Bake: 60 - 75 minutes
Total time: 1 hour and 30 minutes
Pound Cake/ Coffee Cake Ingredients:
1 cup unsalted butter, room temp
2 1/2 cups granulated sugar (can use brown sugar!)
2 t vanilla extract
3 cups cake flour (or 2 & 1/2 cups + 2 T all purpose and 1/4 cup + 2 T cornstarch!)
1 cup heavy cream
1 T ground cinnamon (optional if you just want Vanilla Pound Cake!)
1/4 cup granulated sugar
1 t cinnamon
1/4 cup unsalted butter
1/2 cup light brown sugar
1/2 t cinnamon
3/4 cup all purpose flour
If you just want to make a vanilla pound cake, simply bake after making the base (don't add the cinnamon sugar or cinnamon crumble). Trust me, it's absolutely delicious and pairs wonderfully with macerated strawberries and sweetened whipped cream!
Don't pre-heat the oven! I know, crazy!
Put the cubed butter and granulated sugar into a stand mixer. Beat with the paddle attachment until the mixture is light and fluffy. (If it is cold and sticky, keep whipping it).
While the butter is beating, sift together the flour and the salt.
Crack the eggs into a measuring cup and add the vanilla extract. At the eggs, one egg at a time, to the sugar mixture. Make sure each egg is fully incorporated before adding the next one.
Slowly add half of the dry ingredients to the stand mixer (just a spoonful at a time so you don't have a total mess on your hands!).
Carefully add all of the cream at once, drizzling it down the side of the bowl while the stand mixer is on.
Add the second half of the dry ingredients, just a spoonful at a time to avoid that mess!
Put your stand mixer on medium and allow to beat for 5 minutes.
Meanwhile, whisk together your cinnamon sugar filling in a small bowl.
For the crumble, whisk together the brown sugar, cinnamon, and flour. Pour the melted butter in and mix together with a spatula or spoon. It will be thick once fully incorporated. Feel free to use your hands!
After the first five minute, scrape down the sides of you stand mixer bowl. Make sure you really get to the bottom to release any butter than may have gotten stuck to the bottom of the bowl. Again mix on medium speed for 5 minutes.
I used a 9 x 9 inch pan in this demo; feel free to use two standard loaf pans or even a 9 x 13 inch pan for this recipe. All that will change is your bake time will get shorter the larger your pan. No matter what pan you use, make sure to grease the pan (cooking spray, butter, shortening all work!) and then coat it in flour (any type will do!).
Put half of your batter into your prepared pan. Sprinkled in cinnamon sugar to your liking (I used all of it!), then top with remaining batter. Use a knife to swirl the cinnamon into the batter. If you don't swirl it it is possible for your coffee cake to split at this point following baking (more on this at the 37:00 mark in the video).
Top with cinnamon crumble (you'll have leftovers of this too!).
Put your pan into a cold oven. Set the temperature to 350 degrees until it is baked. This will take typically at least an hour. I recommend you check the recipe at 30 minutes and turn the pan around.
To see what it looks like cooked, watch me unmold a loaf, and hear about some troubleshooting/substitutions, tune into the video at the 39:45 mark!
To keep leftover batter, you can freeze it right in your loaf pan! More on this at the 36:15 mark in the video.
If you preheated your oven and really want a cold oven, feel free to put the pan of batter into the fridge and bake once that lowers in temperature (you can give it an hour).