A Delicious Journey to the Perfect Cinnamon Swirl

Developing this cinnamon pound cake recipe was truly a journey of flavor and technique. Initially, I aimed for a classic cinnamon sugar filling, but during my testing, I discovered it created undesirable air pockets within the batter, leading to an uneven texture. This wasn’t the beautiful, uniform crumb I envisioned for a pound cake!

After a few trials, inspiration struck: why not swirl some of the batter itself with a rich blend of cinnamon and a touch of brown sugar? Bingo! This simple adjustment not only solved the air pocket issue but also created a stunning, aromatic cinnamon ribbon throughout the cake, ensuring every slice delivers that warm, comforting spice we all adore.

To elevate this cozy bake even further, I paired it with my signature maple espresso glaze. This beloved topping, which has graced my pumpkin pecan muffins and cardamom oatmeal cookies, perfectly complements the spiced cake with its subtle coffee and sweet maple notes. The result is a truly exceptional pound cake – ideal for Fall gatherings, Thanksgiving celebrations, Friendsgiving feasts, or simply a cozy afternoon treat.

Effortless Baking with the Food Processor Method

One of the best aspects of this pound cake is its incredibly straightforward preparation, thanks to the food processor method, a technique I first learned from the brilliant Alice Medrich. This innovative approach simplifies the traditional pound cake process dramatically. Instead of creaming butter and sugar for ages, you combine the sugar, eggs, sour cream, and vanilla in the food processor, then stream in hot, melted butter. Finally, the dry ingredients are gently folded in. That’s it! This method not only saves time but also consistently produces a wonderfully tender and moist crumb, making homemade pound cake accessible to even the most novice bakers.

If you’re constantly seeking more comforting, cinnamon-forward recipes to add to your repertoire, I highly recommend trying my chocolate chip cinnamon cookies and mini cinnamon muffins. They capture that same delightful spice in different, equally delicious forms.

Why You’ll Adore This Cinnamon Pound Cake

• Irresistible Cinnamon Swirl: A beautiful ribbon of spiced brown sugar batter weaves through the cake, ensuring every bite is bursting with warm cinnamon flavor.
• Decadent Maple Espresso Glaze: The rich, aromatic glaze adds a sophisticated touch, perfectly balancing the sweetness of the cake with notes of maple and coffee.
• Effortless Food Processor Prep: Forget complicated steps! This recipe uses a food processor to mix the wet ingredients, cutting down on prep time significantly and making it super beginner-friendly.
• Moist and Tender Crumb: Thanks to the combination of melted butter and sour cream, this pound cake boasts an incredibly moist and fine crumb that melts in your mouth.
• Perfect for Any Occasion: Whether it’s a cozy breakfast, a festive holiday dessert, or an afternoon snack, this cinnamon pound cake is always a welcome treat. Its autumnal flavors make it particularly suited for fall and winter gatherings.

Key Ingredients You’ll Need

Achieving the perfect pound cake texture and flavor starts with quality ingredients. Here’s a closer look at what makes this recipe shine:

• Unsalted Butter: Using unsalted butter allows you to control the salt content in your bake. Melted and warm, it contributes to the unique food processor method, yielding an incredibly rich and moist cake. European-style butter, like Kerry Gold, will give you an even creamier result.
• Granulated Sugar: Provides sweetness and helps create that classic tender pound cake crumb.
• Large Eggs (Room Temperature): Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and contributing to the cake’s rise and texture.
• All-Purpose Flour: The backbone of our cake, providing structure.
• Kosher Salt: Enhances all the flavors. If using fine table salt, remember to halve the amount as it’s much saltier. I recommend Diamond Crystal Kosher Salt.
• Baking Powder: Our leavening agent, giving the cake a lift.
• Sour Cream (Room Temperature): A key ingredient for moisture and a wonderfully tender crumb. Its slight acidity also helps activate the baking powder.
• Vanilla Extract: Essential for a warm, aromatic base flavor that complements the cinnamon.
• Ground Cinnamon & Light Brown Sugar: These form the heart of our cinnamon swirl. The brown sugar adds a deeper, molasses-like sweetness and helps keep the swirl moist.
• For the Maple Espresso Glaze: Freshly brewed coffee (or espresso), maple extract (optional but recommended for enhanced maple flavor), maple syrup, confectioners’ sugar (sifted for smoothness), and heavy cream. This combination creates a glaze that’s both sweet and complex.

1. Step 1: Begin by preheating your oven to 325°F/170°C. Generously grease and line an 8.5×4.5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Next, melt your butter in a microwave-safe bowl or a small saucepan. Once fully melted and warm, set it aside. In your food processor, combine the granulated sugar, room temperature eggs, sour cream, and vanilla extract. Blend these ingredients until they are thoroughly mixed and smooth. With the food processor running, slowly pour in the warm melted butter and process until just combined.

2. Step 2: In a separate large mixing bowl, whisk together the all-purpose flour, kosher salt, and baking powder until well combined. Pour the wet ingredients from the food processor into the bowl with the dry ingredients. Using a rubber spatula, gently fold everything together until no streaks of flour remain. Be careful not to overmix, as this can lead to a tough cake.

3. Step 3: To create the cinnamon swirl, scoop out approximately 3 tablespoons of the prepared pound cake batter into a small bowl. Add the ground cinnamon and light brown sugar to this small portion of batter. Mix thoroughly with a spoon until the cinnamon and brown sugar are fully incorporated and the mixture is smooth.

4. Step 4: Pour roughly half of the main pound cake batter into your prepared loaf pan, spreading it evenly. Then, spoon the cinnamon filling mixture directly on top of this layer of batter, distributing it as evenly as possible.

5. Step 5: Carefully pour the remaining pound cake batter over the cinnamon layer, gently spreading it to cover the filling. Using a toothpick or the tip of a butter knife, gently create figure-8 swirls through the layers. Be careful not to overswirl, as you want distinct layers of cinnamon. For that classic crack down the middle of your loaf, pipe a line of softened butter (you can put some in a ziploc bag and snip the corner) down the center of the batter. This trick creates a controlled weak spot, ensuring an aesthetically pleasing split. This step is entirely optional but highly recommended for presentation!
6. Step 6: Bake the pound cake in your preheated oven for 65-80 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If you notice the top browning too quickly, tent the pan loosely with aluminum foil to prevent overbrowning. Once baked, remove the pan from the oven and let the cake cool in the pan for about 30 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely before glazing.

7. Step 7: While the cake cools, prepare your maple espresso glaze. In a bowl or a small jug, whisk together the freshly brewed coffee, maple extract (if using), maple syrup, sifted confectioners’ sugar, and a pinch of kosher salt. Whisk vigorously until the glaze is completely smooth and thick. If it seems too thick, add a tiny bit more heavy cream, a teaspoon at a time, until it reaches a pourable but still rich consistency. If it’s too thin, whisk in a bit more confectioners’ sugar.
8. Step 8: Once your cinnamon swirl pound cake is entirely cool to the touch, generously pour the prepared maple espresso glaze over the top, allowing it to drip down the sides for a beautiful presentation. Slice, serve, and enjoy this incredibly flavorful homemade treat!

My Top Tricks, Tips, & More for the Best Pound Cake

• Prevent Browning: Pound cakes bake for a relatively long time at a moderate temperature. Keep an eye on the top of your cake as it bakes. If you notice it’s browning too quickly or becoming too dark before the center is cooked through, simply tent the loaf pan loosely with aluminum foil. This acts as a shield, preventing further browning while allowing the inside to finish baking.
• Achieve the Perfect Middle Split: That beautiful line of butter piped down the middle of the loaf isn’t just for show! This clever trick creates a controlled “weak spot” in the batter. As the cake bakes and rises, it naturally cracks along this buttery line, resulting in that classic, aesthetically pleasing split on top. I’ve found that piping a line of softened butter (using a zip-top bag with a snipped corner or a piping bag) works much more consistently than just scoring the top with a knife.
• Glaze Consistency is Key: The maple espresso glaze should be thick enough to cling to the cake but still pourable. If your glaze appears too thick, simply whisk in a tiny amount more heavy cream, a quarter teaspoon at a time, until it reaches the desired consistency. Conversely, if your glaze is too thin and runny, gradually add more sifted confectioners’ sugar until it thickens up to perfection.
• Optimal Storage for Freshness: To keep your cinnamon pound cake fresh and moist, store it in an airtight container at room temperature. It will remain delicious for 4-5 days. If you’ve glazed the cake, an airtight container helps prevent the glaze from drying out and maintains the cake’s tenderness.
• Freezing for Later Enjoyment: This pound cake freezes beautifully! Once completely cooled, you can slice it and wrap individual slices tightly in plastic wrap, then place them in an airtight freezer bag or container. It will keep well in the freezer for up to 2 months. To defrost, simply remove slices from the freezer the night before and let them thaw in the refrigerator overnight, or at room temperature for a few hours.

Serving Suggestions & More Simple Cakes

This Cinnamon Swirl Pound Cake with Maple Espresso Glaze is incredibly versatile. It’s fantastic on its own with a cup of coffee or tea for breakfast or an afternoon pick-me-up. For a more indulgent dessert, serve a slice slightly warmed with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. A scattering of fresh berries or a sprinkle of toasted pecans would also make a lovely addition!

If you’re now craving more easy and delicious cake recipes, explore some of my other simple bakes:

If you’ve made this incredibly delicious Cinnamon Swirl Pound Cake, make sure to leave a ⭐️ rating and review below! Your feedback is invaluable and helps other bakers discover and enjoy my recipes. I absolutely love seeing your creations, so please tag me on Instagram @alpineella so I can admire what you’ve made! You can also follow along on Pinterest, Facebook and TikTok for more baking inspiration and tips!

Cinnamon Pound Cake with Maple Espresso Glaze

Ella Gilbert

Nutrition