Cinnamon Swirl Buttermilk Pound Cake

Salam Jumaat,

Hari ni lambat sikit bersiaran sebab tengah sibuk menyiapkan tempahan kek dan my umi's birthday cake tomorrow. So hari ni kita share resipi tertangguh ya. Oh ya, speaking about this recipe, I am a big fan of pound cake because this kind of cake is simply delicious on it's own and over a cup of coffee..wallah.

As for this recipe that I got from Shirley Blog is a recipe from Tish Boyle. The addition of cinnamon streussal and buttermilk make this cake so soft even for a few days. Love it..love it...love it.

Okie, here goes the recipe.

Cinnamon Swirl Buttermilk Pound Cake

Recipe : (From Tish Boyle's The Cake Book)

Source :  Shirley 

Cinnamon Streusel Swirl

1/2 cup (60g)             All purpose flour

1/3 cup (72g)             Firmly packed light brown sugar

1/4 tsp                        Ground Cinnamon

Pinch of salt

3 tbsp(42g)                Unsalted butter melted

Buttermilk Pound Cake

2 cups (242g)            All purpose flour

1/2 cup (57g)            Cake flour

1 tsp                          Baking powder

1/4tsp                        Baking soda

1/4 tsp                       Salt

1/8 tsp                       Ground cardamom

1cup (227g)              Unsalted butter, softened

2 cups (400g)            Castor sugar (I used 340g)

3 large                       Eggs

2 tsp                          Vanilla Extract

1 tsp                          Finely grated orange zest

1cup (240ml)            Butter Milk

Method :

1. Preheat oven to 170C / 325F. If using a bundt pan, grease the inside of a 10inch bundt pan with butter  and dust it with flour. I used a loaf pan and lined it with baking paper.

2. In a small bowl, whisk together the dry ingredients of the Cinnamon swirl. Add the melted butter and stir until blended and crumbly.

3. Sift together the flours, baking powder, baking soda, salt and cardamom into a medium bowl. Whisk to combine and set aside.

4. Using a paddle attachment, cream butter for 2 mins at medium speed in a mixer until very creamy. (2mins) Gradually add in the sugar and continue beating at medium high speed until pale and light. (4mins)

5. At medium speed, add in eggs one at a time and mix to incorporate eggs well.

6. Add vanilla extract and orange zest. Add in the flour in 3 portions, alternating it with milk (2 additions). Mix until just combined.

7. Scrape half of the batter into the prepared pan and smooth it into an even layer. Sprinkle the streusel mixture evenly over the batter. Scrape the remaining batter on top and smooth it into an even layer.

8. Bake the cake for 65 to 75mins, until the cake tester inserted into the center comes out clean.

9. Cool the cake for 15 mins before turing out the cake to cool completely.

Yums..yums..yums...I will never had enough of this. Will definitely bake this again.