Buttery Cinnamon Streusel Pound Cake
Ingredients
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted
For the Cake:
1 1/2 cups unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs
1 tbsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup whole milk
For the Cinnamon Swirl:
1/3 cup granulated sugar
1 tbsp ground cinnamon
Preparation
Step 1: Prepare the Streusel Topping
In a small bowl, mix together flour, granulated sugar, brown sugar, and cinnamon.
Stir in melted butter until crumbly. Set aside.
Step 2: Prepare the Cinnamon Swirl
Mix granulated sugar and cinnamon in a small bowl. Set aside.
Step 3: Make the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9x13-inch baking dish.
In a large bowl, cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 4: Assemble the Cake
Pour half of the cake batter into the prepared pan. Sprinkle with the cinnamon swirl mixture.
Pour the remaining batter over the cinnamon layer and spread evenly.
Sprinkle the streusel topping evenly over the batter.
Step 5: Bake
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.