Cinnamon Pound Cake
A moist and flavorful cinnamon pound cake with a rich buttery base accented by warm cinnamon and cocoa. Perfect for desserts or tea-time treats, its dense texture and aromatic spices make it a comforting favorite for gatherings and family occasions.
Ingredients
Instructions
- Grease a 10-inch tube pan.
- Set aside.
- Preheat oven to 325°F.
- In a large mixing bowl, cream butter and sugar until smooth.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder, cocoa, and cinnamon; add alternately with sour cream, beating after each addition.
- Stir in vanilla.
- Pour batter into the prepared pan.
- Bake for 75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes.
- Remove from pan and cool completely on a wire rack.
Tips & Substitutions
Ensure your butter is at room temperature for easy creaming with the sugar, which helps create a light texture. For a deeper flavor, consider adding a pinch of nutmeg alongside the cinnamon. You can substitute Greek yogurt for sour cream if needed, or even use applesauce for a lighter option. Don't skip the cooling step in the pan, as it helps the cake set properly.
Serving Suggestions
This Cinnamon Pound Cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for a cozy afternoon treat. For an added touch, drizzle with a simple glaze or serve alongside a fruit compote.
Storage & Reheating
Store leftover Cinnamon Pound Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Pound Cake contains roughly 293 calories, with 4g protein, 25g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (27% of the Daily Value), and a good source of iron and potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pan for this recipe?
Yes, you can use a regular loaf pan or smaller cake pans. Just adjust the baking time accordingly. If using a loaf pan, start checking for doneness around 60 minutes, as it may bake faster than in a tube pan.
Is it possible to make this recipe healthier?
Absolutely! You can reduce the sugar by about a third or substitute with a natural sweetener like honey or maple syrup. Additionally, using whole wheat flour instead of all-purpose flour can increase the nutritional value while still maintaining a delicious flavor.
What can I do if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter or adding too much flour. Ensure you measure flour accurately, using the spoon and level method. Mixing just until combined after adding dry ingredients can also help achieve a lighter texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).