CinnaBunn Pound Cake by Debra Glover

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

 

Mix all ingredients in a 1/2 quart size boiler, bring to a slow boil for 10mins stir constantly until mixed well. Turn heat to lowest to keep warm. Once cake is ready, pour CinnaBunn Topping over cake.

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