Description
These moist and buttery mini pound cakes are filled with a sweet cinnamon-sugar swirl and topped with a glossy finish that gives them a bakery-quality look and taste. Perfect for gifting, bake sales, or freezing for later!
Ingredients
For the Cake Batter:
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3 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 cup sour cream
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1/2 cup whole milk
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2 tsp vanilla extract
For the Cinnamon Swirl:
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1/2 cup light brown sugar
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1 1/2 tbsp ground cinnamon
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2 tbsp melted butter
Optional Glaze (for shine):
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1/4 cup sugar
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1/4 cup water
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1/2 tsp vanilla extract
Instructions
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Prep Work:
Preheat oven to 350°F (175°C). Grease or line 6–8 mini loaf pans with nonstick spray or butter. -
Make the Swirl Mixture:
In a small bowl, mix brown sugar, cinnamon, and melted butter. Set aside. -
Make the Batter:
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In a separate large mixing bowl, cream butter and sugar until light and fluffy (about 3 minutes).
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Add eggs one at a time, beating well after each. Stir in vanilla.
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Add sour cream and milk, alternating with dry ingredients, mixing until just combined.
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Layer and Swirl:
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Spoon half the batter into the pans.
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Drizzle some of the cinnamon mixture over the batter.
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Add the remaining batter on top, then use a butter knife to gently swirl.
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Bake:
Bake 30–35 minutes (for mini pans) or until a toothpick comes out clean. -
Optional Glaze:
While the cakes are still warm, boil sugar and water together, remove from heat, stir in vanilla, then brush over the tops for a glossy finish. -
Cool:
Allow to cool completely before removing from pans.
Notes
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Freeze loaves for up to 3 months; thaw overnight before serving.
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Try adding chopped pecans, raisins, or a maple glaze for variation.
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You can also make this in a standard 9×5 loaf pan—just adjust the baking time to ~60 minutes.