I wish I could take a bite out of the screen! I’m drooling over this CinnaBunn Pound Cake by my #BakerSpotlight Debra Glover. FULL RECIPE
Ingredients & Directions for Cake:
3 cups Swans Down Cake Flour
1/2 tsp baking soda
1/4 tsp salt
3 cups white Domino Sugar
3 1/2 sticks of unsalted butter, room temp
6 eggs, room temp
1 cup buttermilk, room temp
1 tsp pure vanilla extract
Combine flour, baking soda, and salt sift 3 times. Cream butter, sugar and vanilla extract until light and fluffy. Add eggs one at a time mix well until batter is smooth and creamy. Grease and flour a 10″ tube cake pan.
Ingredients & Directions for Cinnamon Swirl:
Mix 3/4 cup Domino’s dark brown sugar and 1Tbsp of Cinnamon mix well.
Preheat oven at 300°.
Pour 1/2 of cake batter in cake pan then sprinkle brown sugar and cinnamon mix on top, take a fork and swrilies in the batter then pour the other half of cake batter on top. Bake 1 hour and 45mins or until cake stick comes out clean.
Ingredients & Directions for CinnaBunn Topping:
1 1/2 cups chopped pecans
1 1/2 tsp pure vanilla extract
2 cups dark brown Domino Sugar
1 Tbsp cinnamon
1 1/2 stick salted butter
1/2 cup evaporated milk