Cinnamon Swirl Buttermilk Pound Cake

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READY IN: 1hr 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position oven rack in the center of oven; preheat oven to 325°; grease the inside of a 10-inch bundt pan; dust the pan with flour.
  • To make the cinnamon swirl: in a small bowl, whisk the flour, brown sugar, cinnamon, and salt together; break up any large clumps of brown sugar.
  • Add in melted butter and stir until blended and crumbly.
  • To make the pound cake: sift together the flours, baking powder, baking soda, salt, and cardamom into a bowl; whisk to combine; set aside.
  • In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed until very creamy, about 2 minutes.
  • Gradually add in the sugar; beat at med-high speed until well blended and light, about 4 minutes.
  • On medium speed, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  • Beat in the vanilla extract and orange zest.
  • On low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions and mixing just until combined.
  • Scrape half 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.
  • Bake the cake for 65-75 minutes, until a cake tester comes out clean.
  • Cool the cake in the pan on a wire rack for 15 minutes.
  • Invert cake onto the rack, turn cake right side up, and cool completely.
  • Dust cake lightly with powdered sugar just before serving.
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